4 cups cooked grains - such as rice or quinoa
1 cup mushrooms - thinly sliced
1 red bell pepper - thinly sliced
1 orange bell pepper - thinly sliced
1 cup diced zucchini
½ cup red onion - thinly sliced
¼ cup olive oil
2 Tablespoons coconut aminos
3 garlic cloves - minced
1½ Tablespoons ginger root - minced
2 teaspoons maple syrup
¼ teaspoon sea salt
¼ teaspoon red pepper flakes
Garnish - 1 cup of cilantro leaves and 4 Tablespoons of roasted pumpkin seeds
Have 4 containers ready.
Whisk together olive oil, coconut aminos, garlic, ginger root, maple syrup, salt and red pepper flakes.
Heat a skillet or wok to medium high and add whisked ingredients along with mushrooms, bell peppers, zucchini and red onion.
Cook veggies until tender then remove from heat.
In each container, add 1 cup of cooked grains and ¼ of the cooked veggies and garnish with ¼ cup of cilantro leaves and 1 Tablespoon pumpkin seeds.
Stores in refrigerator for 4-to-5 days.