Whenever I make a recipe on a whim and it turns out so tasty, I instantly call everyone to tell them how they need to try it. By everyone I mean my mom and brother, Jack (the foodies of my family). This is exactly how my Tuesday night went when I made this quick and simple stir-fry with leftover veggies in my fridge. I sat down to watch the news while eating this big plate of heaven drizzled in nut butter as I texted my brother, “Oh my gosh I am going to blog about this and you will have to try it.”
Sure enough, I re-created the recipe the next afternoon so I could share it with you all today.
Sweet, savory, salty and of course packed with nothin’ but the best stuff: fresh and organic produce.
This recipe only took me about 10 minutes to whip together and required minimal ingredients, including the oil, seasonings and sauce. I’ll be honest and say I’ve never been a sucker for take-out food. When I was little I loved fried rice and bourbon chicken from the mall food court but as I started eating less processed foods, the high sodium packed and caramel colored meats and fried veggies weren’t too cute to me anymore. But this salad I will say is much more attractive.
While I don’t cook with soy products or soy too often aside from tempeh because that ish is too good to pass up, I discovered Organicville’s Miso a few weeks ago and have since been obsessed. I knew it had to come home with me the second I kept seeing it mentioned on every other blog and popping up in my Whole Foods. The first time I used it, I roasted root vegetables with a tablespoon of it mixed with sesame oil which sparked this post. The flavoring was everything I could have hoped for and completely different than what I’m used to.
Fast forward to this week and I’m using the same out of this world white miso in a simple sauté sauce and then drizzling almond butter over it all to make one heck of a bad ass stir-fry salad. Meat (preferably chicken to me) optional but definitely recommended!
- 1 cup green beans, chopped in half
- 2 long carrots, chopped
- 1.5-2 cups of chopped broccoli
- ½ tbsp Organicville White Miso
- 1 tbsp sesame oil
- 1 tsp garlic cloves, minced
- Black pepper
- 1 tbsp almonds, crushed
- 1 tbsp almond butter
- 1 cup spinach
- Turn your stove onto medium-high heat and place sesame oil, garlic and miso onto a sauté pan for about a minute.
- Follow by tossing your green beans, carrots, broccoli, and black pepper into the pan and sauté for 8-10 minutes.
- Once the vegetables have crisped up a bit and are tender, top on a bed of spinach (the 1 cup) followed by crushed almonds and a drizzle of almond butter!
- Enjoy 🙂
Since I like to add a crunch on everything, crushed almonds are just what you need to get this salad party officially started.
And seriously, who needs dressing when you’ve got nut butter? My choice for this salad in particular is Trader Joe’s Raw Creamy Almond Butter. It’s about $7-8 which is much cheaper than alternative brands that we all love and it drizzles like a dream.
My fellow foodies will attest to this: nothing is worse than a nut butter with no drizzle factor!
Now that you’ve got a healthy salad to whip up in less than 10 minutes, you’ve got no excuse not to make it. And it’s Friday, we all deserve a little take out-fake out treat to ourselves.
P.s. This salad dropped upside down on my carpet 2 seconds after I took this last photo. Typical of me.
Happy Friday, chickpeas! Enjoy.