This is a quick, weeknight meal that my whole family will stick around for. It is made with veggies commonly found in stir-fry as well as an almond butter sauce that you might need to double; it's that good! Enjoy with whatever veggies you have on hand for a quick yet nourishing meal.
Prepare brown rice according to the package directions, set aside.
Mix sauce ingredients together, including red pepper flakes (if using), and set aside. If the sauce is too thick to drizzle, add a little water and mix again to thin it out.
In a large skillet, heat coconut oil over medium-high heat. Add the vegetables and stir-fry until the veggies are tender and crisp.
Place warm brown rice on plates. Top with equal portions of veggies and drizzle sauce on top. Serve immediately.
Notes
Swap brown rice with cauliflower rice or rice of your choice.
Swap coconut oil with avocado or olive oil.
Swap almond butter with sunflower butter to make this recipe nut free.