Vegan Edamame and Cauliflower Rice Bowl

In a small bowl, whisk together the tamari, rice vinegar, minced ginger, minced garlic, and half of the sesame oil (1.5 teaspoons) to create the dressing.

Heat a large skillet over medium-high heat with the remaining sesame oil. Add the julienned carrots and sliced red bell pepper, sautéing for 3 to 4 minutes until slightly tender-crisp.

Toss in the cauliflower rice and shelled edamame. Stir-fry everything together for 5 to 6 minutes until the cauliflower rice is warmed through and tender, and the edamame is hot.

Add the chopped baby spinach to the skillet and stir continuously for 1 to 2 minutes until just wilted.

Drizzle the prepared dressing over the vegetable and rice mixture, tossing well to coat evenly and cooking for 1 more minute so the flavors meld.

Divide the mixture into two bowls. Garnish with sliced green onions and sesame seeds before serving.