Lunch: Fall Stir Fry
This stir fry is going to keep your stomach full and give you energy to finish your day. The benefit to cooking with stir fry is that you can eat it hot, lukewarm, or cold and it will still taste great. I personally prefer to eat it hot when I am home and cold when I am at the studio.
1 bag cauliflower rice
100g coconut yogurt
2 spring onions
200g Brussel sprouts
400g Hokkaido pumpkin
½ bunch parsley
Preheat oven to 200C. Remove the skin and center of the Hokkaido pumpkin and discard. Dice the pumpkin into squares. Brush the Hokkaido pumpkin with a little bit of olive oil and your favorite spices. I use cumin, paprika, garlic poser, salt and pepper. Place it inside the oven to bake for 15 minutes. Place cauliflower in pan. Add spices of your choice. Sauté the cauliflower in coconut oil for about 5 minutes.
Meanwhile boil frozen Brussels sprouts for 5 minutes. In a small bowl mix together coconut yogurt, lemon juice, 1tbsp of the parsley and season with salt and pepper. In a large bowl, place the cauliflower and the rest of the fresh parsley, spring onions and the roasted pumpkin and Brussels sprouts. Season with salt and pepper, and lemon juice.
Assemble in bowls and top with the yogurt mixture you made earlier in the small bowl.