Veggies in Peanut Sauce

Ingredients

• Kale

  Raw

  ½ cup, chopped or 34g

• Tomatoes

  Crushed, canned

  ¼ cup or 60g

• Alfalfa sprouts

  Sprouted seeds, raw

  1 ³⁄₁₆ tbsp or 4g

• Mushrooms

  White, raw

  1 ¼ medium or 23g

• Peanut oil

  Salad or cooking

  ¼ tbsp or 3g

• Peanut butter

  Smooth style, without salt

  ⅛ cup or 32g

• Water

  Plain, clean water

  ⅛ cup or 30g

• Vinegar

  Cider

  ½ tbsp or 7g

• Soy sauce

  Made from soy (tamari)

  ½ tbsp or 9g

• Chia seeds

  Seeds, dried

  ¾ oz or 21g

• Honey

  ¼ tbsp or 5g

• Cayenne pepper

  Spices, red or cayenne

  0.01 tsp or 0.03g

• Wild rice

  Raw

  ¼ cup or 40g

Directions

1. Prepare rice as per package directions. Set aside.
2. Chop kale, tomato, and sprouts. Slice mushrooms.
3. Heat peanut oil in a large skillet or wok over medium-high heat. Sauté kale, tomato, and mushrooms for 5 minutes.
4. In a small bowl combine peanut butter, hot water, vinegar, soy sauce, chia, honey, and cayenne pepper. Pour over vegetables. Simmer for 3 to 5 minutes, or until vegetables are tender crisp.
5. Serve with the rice and enjoy!

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