2 Tbsp. coconut oil
2 carrots – cut into small chunks or grated
3 large heads of broccoli – cut into small chunks
1 green pepper – diced
1 tomato – cut into small chunks
3 cloves garlic – minced
2 dashes of dried red peppers
One to two generous sprinkles of dried cilantro
2 Tbsp. agave nectar
2 Tbsp. lime juice
1/3 cup soy sauce (low sodium)
16 oz. coconut milk
1 ½ Tbsp. almond butter
1 pkg. whole wheat noodles
Cook noodles according to directions on package.
Meanwhile – heat coconut oil in a large skillet. Add broccoli, green pepper, tomato, garlic, red peppers, and cilantro. Cook vegetables until tender.
Add agave nectar, lime juice, soy sauce, coconut milk, and almond butter to vegetable mixture. Continue to cook on medium heat for five to ten minutes.
Serve vegetable mixture over noodles.