mexican vegetable rice bowl

Ingredients

• Servings: 2
• 4 teaspoons liquid amino acid (such as bragg®), divided
• 1/4 teaspoon onion powder
• 1 large zucchini, diced small
• 2 large kale leaves, cut into 1-inch squares
• 1/2 (14 ounce) can coconut milk
• 1/2 cup raw macadamia nuts
• 1/4 cup raw cashews
• 1/4 cup nutritional yeast
• 2 teaspoons chili powder
• 1 pinch cayenne pepper, or to taste
• 1 pinch red pepper flakes, or to taste
• 1 teaspoon vegetable oil
• 1 cup hot cooked brown rice

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• stir 1 tablespoon liquid amino acid and onion powder together in a small bowl to dissolve the powder into liquid; pour into a large plastic resealable bag; add zucchini and kale and work the bag to coat vegetables with the marinade. squeeze bag to remove excess air and seal. marinate vegetables for 10 to 15 minutes.
• blend coconut milk, macadamia nuts, cashews, nutritional yeast, chili powder, remaining liquid amino acid, cayenne pepper, and red pepper flakes in a blender until smooth.
• heat oil in a large skillet over medium-high heat. pour zucchini and kale from the plastic bag into the skillet; saute just until heated through, 2 to 3 minutes.
• divide cooked rice between two bowls; top each portion with about half the vegetable mixture. drizzle the blended sauce over the vegetables.