I just love how versatile this recipe is. It’s super fast to prepare and great as leftovers.
A mix of green veggies: I used asparagus, green beans, collard, mushrooms and zucchini.
I also added some sesame garlic tempeh.
Sauteed lightly in coconut oil – leaving the vegetables still crisp.
1 tbsp of tahini
1 tbsp of almond butter
1 tbsp of tamari
1 tbsp of sesame oil
A pinch of salt and pepper
A pinch of red pepper flakes
A small squeeze of lime
Minced fresh ginger
Finish with julienned or grated carrot, sesame seeds and hemp seeds.
Serve with rice, noodles or quinoa.