1 packet frozen riced cauliflower

2 tablespoons reduced sodium Tamari

2 tablespoons rice wine vinegar

1 tablespoon date syrup

1/4 teaspoon black pepper

1 tablespoon fresh ginger, peeled and grated

1/4 cup low sodium vegetable stock

1 bag pre-cut broccoli florets

1 large carrot, peeled and grated

1, 15 oz can black beans, drained and rinsed

1 1/2 teaspoons dried garlic powder

1 1/2 teaspoons dried onion powder

1/2 cup frozen corn

1/2 cup frozen garden peas

2 green onions, thinly sliced

1 cup quartered cherry tomatoes

1/3 cup cashews, roughly chopped

Fresh cilantro

Lime wedges

In a small bowl, whisk together Tamari, rice vinegar, date syrup, grated fresh ginger and pepper; set aside.
Heat 1/4 cup vegetable stock in a large skillet or wok over medium /high heat. Add frozen riced cauliflower, broccoli florets, carrot, beans, garlic powder and onion powder and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Stir in corn, peas, green onions, and Tamari mixture. Cook, stirring constantly until heated through and the cauliflower is tender about 3-4 minutes.
Serve immediately, garnished with quartered cherry tomatoes, roughly chopped cashews, lime wedges, more sliced green onions, and fresh cilantro if desired.