Cauliflower Rice Stir Fry

Preheat the oven to 400 degrees and line a large roasting pan with parchment paper
Chop the snap peas and brussels in half, and broccoli in bite sized pieces and place on the roasting pan. Add the edamame on the pan with the veggies and place in the oven. Roast for about 30-45 minutes until all veggies are golden brown and toasted
While the veggies cook, saute the cauliflower rice in a large skillet over medium high heat until all the liquid is absorbed and the rice begins to toast.
Add in meat of choice. For the Korean BBQ plant based mix I prepared it according to package instructions and browned it right before the cauliflower rice. Add the meat into the cauliflower rice stir fry
Once the veggies are done roasting add everything to a large bowl and stir to combine
For the dressing in a small jar add in the honey and coconut aminos and mix until combined. Then add in the mashed garlic and stir
Add the dressing when ready to serve. You could top with sesame seeds, green onions, etc