Heat a wok or a large frying pan to a medium/high heat and add the 2 tbsp of avocado oil, 1 tsp of black pepper, and 1/8 tsp of sea salt. Once the pan is hot, add the brown mushrooms, carrot, purple onions, tomatoes, 1 cup of white sprouts, and garlic. Cook for 10 minutes while stirring or until the vegetables are tender. Add the cooked amaranth and cook for another 5 minutes while stirring.