This beautiful and delicious stir-fry is quick and easy, coming together in the time it takes your rice to cook! It’s forbidden because of the rice 😉 … but you can choose any rice you have on hand. Packed with antioxidant-rich veggies, protein and fiber-loaded black beans, and healthy fats from sunflower seeds and olive oil… this dish will satisfy and nourish your entire body. Namaste <3
Prep Time: 30 min
3 Tbsp water with 1 tsp celtic sea salt dissolved
1 lime, zested & juiced
½ medium yellow onion, chopped
3 medium carrots, peeled and thinly sliced
1-2 bunches fresh broccoli, cut into pieces (or use frozen broccoli)
1” chunk fresh ginger, finely minced
½ head purple cabbage, chopped
1 medium red bell pepper, chopped
1 15 oz can organic black beans
3-4 cloves fresh garlic, minced
¼ cup raw sunflower seeds*
1 cup forbidden black rice
Fresh zucchini noodles (optional)*
Salt & Pepper to taste
Extra virgin olive oil
Squeeze of lime
Prepare rice according to package directions. Place onion, carrots, broccoli, and ginger into a large sauté pan, and sauté in 1 to 2 Tbsp of the salted water for several minutes (or until vegetables just begin to soften). Add the chopped cabbage, lime zest and juice and cook for a few minutes more, adding more water as needed. Add red bell pepper, black beans, and garlic and sauté for 3 to 4 more minutes or until vegetables are done to your liking. Remove from heat and stir in the sunflower seeds.
Serve with forbidden rice and zucchini noodles, and drizzle with olive oil, coconut aminos, a squeeze of lime, and salt & pepper to taste.
* Lightly toast the sunflower seeds ahead of time if you like a nuttier flavor
* Serving with zucchini noodles is a great way to add something raw to this dish. I used this Japanese mandoline to slice the zucchini noodles in this photo – it’s a great investment in your kitchen and costs less than $30.