green onion and/or cilantro, to garnish, if desired
sesame seeds, to garnish, if desired
Instructions
Heat sesame oil in a large pan or wok over medium heat. Add in cauliflower rice, peppers, and cabbage. Stir well and let cook 4-5 minutes, stirring occasionally.
While the vegetables are cooking go ahead and cook the wontons. Follow the directions on the package to steam, microwave, or pan-fry. If cooking in an airfyer spray the wontons with cooking spray, place in airfyer basket, and cook at 400F for 8-10 minutes, shaking occasionally, until gold and crispy.
Once the rice mixture has been cooking for 4-5 minutes add in ⅛ tsp garlic powder, ½ tsp ginger paste, ½-1 tsp sriracha (to taste, depending on how spicy you'd like it), and 1½ tsp coconut aminos. Stir well and reduce heat to low. Allow rice mixture to cook another 4-5 minutes until everything is soft and cooked through.
Meanwhile prepare the peanut sauce. In a small bowl add 1 tbsp Jif Whips peanut butter, 1½ tsp coconut aminos, ½ tsp rice vinegar, ½ tsp sriracha, ¼ tsp ginger paste, and 1 tsp water. Whisk with a fork until sauce is well blended. Add additional water, if needed, until sauce is a smooth, drizzling consistency.
Plate rice mixture into a large bowl and top with the cooked wontons. Drizzle bowl with the peanut sauce. Garnish with additional sriracha, sesame seeds, and green onion/cilantro if desired. Feel free to add more coconut aminos if you'd like. Enjoy!
Notes
Makes one hearty serving at 7 WW SmartPoints on both the Blue and Green plans.
For multiple servings simply multiply the recipe by your desired number of servings!
Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.