Buddha's Delight

• Total time: 30 min
• Cook time: 20 min
• Prep time: 10 min

• 2 whole garlic cloves, minced
• 1 small onion, sliced
• ½ cup baby carrots, quartered
• 1 cup cabbage
• ½ cup cauliflower florets
• 1 whole red bell pepper, seeded and sliced
• 1 whole green bell pepper, seeded and sliced
• 2 tbsp low sodium soy sauce
• 2 tbsp raw sugar

Saute onions over high heat in 1/4 cup water until translucent. Add all other ingredients to large pot or wok. Reduce heat to medium and stir-fry until vegetables are tender but still crisp, about 10-15 minutes. Meanwhile, mix soy sauce and sugar in a measuring cup until fully incorporated. Pour over the cooked veggies, stirring to coat. Simmer another 5 minutes then serve over brown rice.

Servings per batch: 2

• Calories: 179
• Fat: 1.10g
• Carbohydrate: 38.50g
• Dietary Fiber: 4.50g
• Sugars: 11.20g
• Protein: 4.20g