This beautiful Golden Fennel-Lime Stir Fry offers balance, ease, and nourishment in every bite. Fresh turmeric root gives this dish its vibrant golden hue while bringing potent anti-inflammatory and digestive benefits. Fennel seeds and fresh lime add brightness and support healthy digestion and detoxification. The seasonal vegetables are lightly sautéed in ghee, which nourishes the tissues and soothes the nervous system, making this bowl as grounding as it is uplifting.
Served over basmati rice cooked simply with ghee and salt, this meal provides an ideal balance of lightness and stability. It is easily adaptable for all doshas: Vata benefits from the grounding rice and ghee, Pitta finds cooling support in the cilantro and lime, and Kapha enjoys the lightness of the sautéed veggies and stimulating spices. The dish is easy to digest, sattvic in nature, and leaves you feeling nourished yet light.
Perfect as a weekday meal, post-yoga lunch, or gentle digestive reset, this bowl invites you to listen to your body and flow with the seasons. You can easily adjust the vegetables, spices, and toppings to suit your constitution and the rhythms of nature.
Ingredients:
For the Stir Fry
2–3 cups cauliflower florets (about ½ of a small head)
½ large Vidalia onion, sliced thin
1 small summer squash, diced (yellow or green)
1 heaping cup snap peas, trimmed
1–2 Tbsp ghee (plus more for serving)
1 tsp fresh turmeric root, grated (or ½ tsp dried turmeric if needed)
½ tsp whole fennel seeds, freshly ground (or use pre-ground if needed)
1½–2 tsp tamari (or coconut aminos), to taste
Small handful fresh cilantro, chopped
½ lime, juiced, plus extra wedges for serving
For the Rice
½ cup basmati rice (dry)
1 cup water (or as needed)
1 tsp ghee
Pinch of salt
For Serving
Extra ghee (to drizzle on top)
1–2 tsp nutritional yeast
Lime wedges
Instructions
Cook the Rice:
Rinse basmati rice well. In a small pot, bring 1 cup water to a boil. Add rice, ghee, and salt. Cover, reduce heat to low, and cook about 12–15 minutes, or until rice is fluffy and water absorbed. Turn off heat and let rest while preparing veggies.
Prepare the Stir Fry:
In a large skillet, melt 1–2 Tbsp ghee over medium heat. Add ground fennel and grated turmeric. Stir gently for 20–30 seconds to release aroma.
Add sliced Vidalia onion and sauté until translucent, about 3 minutes.
Add cauliflower, squash, and snap peas. Stir gently to coat in spices. Cook for about 5–7 minutes, stirring occasionally, until veggies are tender-crisp (you can cover briefly to help steam if desired).
Drizzle tamari over veggies, stir to combine. Turn off heat. Add fresh cilantro and squeeze in lime juice.
Assemble the Bowl:Spoon rice into bowls. Top generously with the golden veggie stir fry. Drizzle with extra ghee, sprinkle with nutritional yeast, and serve with fresh lime wedges.
Tips:
Use seasonal veggies — zucchini, asparagus, or green beans work beautifully too.
Adjust spice & tamari to your taste — more fennel for digestive support, more lime for pitta-pacifying.
Add a sprinkle of black pepper if using turmeric for enhanced absorption.
