Serves 2
1 cup kale leaves, finely chopped
2 cups edamame
1.5 tsp sesame oil
10 cremini mushrooms, sliced
1 small brown onion
2 tbsp vegetable broth
2 tbsp tamari
1 tbsp ginger, fresh, finely grated
2 garlic cloves, minced
2 cups cauliflower rice
Refrigerate in an airtight container for up to four days.
Add rice vinegar, honey or red pepper flakes to the sauce.
Asian-style hot sauce or sesame seeds.
Use white rice, brown rice or quinoa instead.
Use spinach or Swiss chard instead.