Rainbow Veggie Stir-Fry with Ginger-Tahini Sauce

Ingredients:

• 1 tbsp sesame oil (or olive oil)

• 1 red bell pepper, sliced

• 1 zucchini, sliced

• 1 cup shredded purple cabbage

• 1 cup broccoli florets

• 1/2 cup edamame or chickpeas

• 2 green onions, chopped

• 1 tbsp sesame seeds (optional)

• 1 cup cooked brown rice or quinoa

Ginger-Tahini Sauce:

• 3 tbsp tahini

• 1 tbsp soy sauce or coconut aminos

• 1 tbsp rice vinegar

• 1 tsp maple syrup

• 1 tsp grated ginger

• 2–3 tbsp warm water (to thin)

Instructions:

1. Whisk together all sauce ingredients until smooth. Set aside.

2. Heat oil in a large skillet or wok over medium heat. Add all veggies and sauté 7–8 minutes.

3. Add chickpeas/edamame and cook another 2 minutes.

4. Stir in sauce and cook 1–2 minutes more until everything is coated.

5. Serve over rice or quinoa and top with sesame seeds and green onion.