Recipe inspired by @dinnerthendessert
1 (13.5 oz) can unsweetened coconut milk
½ cup unsweetened organic creamy peanut butter
2 tbsp coconut aminos
2 tbsp honey
1 tbsp rice wine vinegar
1 tbsp minced ginger
3 cloves minced garlic
1 (12 oz) package frozen riced cauliflower
1 (15 oz) can chickpeas
Optional: 1 lb chicken breast, cut into cubes
Optional: chopped peanuts and cilantro as garnish
1
Add all ingredients (except garnishes) to slow cooker and stir to combine.
2
Cover and cook on high for 3 hours or low for 4-5 hours. Enjoy (over quinoa if possible)!
CategoryChicken, Child-Friendly, Dairy-free/Soy-free, Entrées
Ingredients
1 (13.5 oz) can unsweetened coconut milk
½ cup unsweetened organic creamy peanut butter
2 tbsp coconut aminos
2 tbsp honey
1 tbsp rice wine vinegar
1 tbsp minced ginger
3 cloves minced garlic
1 (12 oz) package frozen riced cauliflower
1 (15 oz) can chickpeas
Optional: 1 lb chicken breast, cut into cubes
Optional: chopped peanuts and cilantro as garnish