Teriyaki Veggie Brown Rice Bowls

slenderkitchen.com

Eydie Ann

1 cup brown rice

1 tbsp. coconut oil

2 cups bok choy, chopped

1 zucchini, chopped

1 summer squash, chopped

1 red bell pepper, chopped

1 cup broccoli, chopped

1 cup green beans

1 carrot, peeled and chopped

4 green onions, sliced

½ cup canned baby corn

⅓ cup low sodium soy sauce (GF or coconut aminos if needed)

2 tbsp. pure maple syrup

1 tbsp. fresh lemon juice

1 garlic clove, minced

2 tsp. ginger, minced

¼ cup peanuts

Directions at slenderkitchen.com

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