Ingredients
- ¼ cup very finely diced red onion (30g)
- 3 minced garlic cloves
- 1 very finely diced celery stalk (about 1/3 cup / 45g)
- 1 cup very finely sliced and chopped red cabbage (100g)
- ½ red bell pepper, very finely diced (about 1/2 cup / 65g)
- Pinch of salt
- 1 cup frozen, shelled edamame beans (180g)
- 1 cup frozen corn (140g)
- 2 cups Black Rice and Lentils (350g)
- 2 tablespoons plus 1 teaspoon soy sauce
- 2 tablespoons plus 1 teaspoon coconut aminos
- Diced avocado
Instructions
- Note that you will need to have cooked Black Rice and Lentils before you whip this recipe together. See notes below for the link to the recipe.
- Heat a large skillet over medium heat for about two minutes, then add the onion and cook for 5 minutes, adding a tablespoon of water when it starts to stick.
- Add the garlic, celery, cabbage, bell pepper, and a pinch of salt and stir. Place a lid on the skillet and cook for 3 - 4 minutes, stirring a couple times during this process.
- Take the lid off and add the edamame, corn, cooked Black Rice and Lentils, soy sauce and coconut aminos and cook for 3 - 5 minutes, until everything is cooked and heated through.
- Top with avocado and have your little one dig in!
Notes
Here's an easy and delicious recipe for rice and lentils.
- Plant based and oil free
