(Yields: 1 plate, Serving: 2, Prep time: 15 mins, Cook time: 15 mins)
- 6-7 baby carrots
- 1 small red onion
- 3 broccoli florets
- 1 zucchini
- 3-5 sprigs cilantro (divided use*)
- 2 tablespoons extra light olive oil
- 1/4 teaspoon sea salt
- 1/4 cup water
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon sesame oil
- 1/2 teaspoon pure maple syrup
- 1/2 teaspoon reduced sodium soy sauce
Prepare the veggies:
Chop the carrots, onions, broccoli and zucchini into whatever shape you’d like.
Add 2 tablespoons of extra light olive oil into the frying pan, turn it to medium high, then add the onions.
Cook for about 3-5 minutes until onions give off a nice smell.
Add the carrots and cook for another 2 minutes.
Add the broccoli florets, sea salt and water. Stir and cook in medium high for 5 minutes.
Add the zucchini, cayenne pepper, sesame oil, maple syrup and soy sauce and cook for about 5-7 minutes until all the veggies have softened.
While this is cooking, chop the cilantro in smaller pieces.
Finally, add half of the cilantro to the frying pan and cook for 1 minute and turn of the heat. Spoon the veggies onto a plate and put the remaining cilantro on the side.