INGREDIENTS
2
heads Baby bok choy
1
head Broccoli
1/2 tsp
Garlic, fresh
1/2 tbsp
Ginger, fresh
1
Onion, finely chopped (about 1 cup), medium
6
Scallions
1
Spaghetti squash, medium
1/4 cup
Coconut milk
1/8 cup
Almond butter, roasted
1 tbsp
Lime juice
1/4 cup
Tangy peanut dressing
1/4 tsp
Red pepper flakes
2 tbsp
Coconut oil
1/2 tsp
Ume plum vinegar
1 cup
Cashews, toasted and chopped