Power Quinoa Bowl

Ingredients

• 2 cloves garlic, minced
• 1 onion, diced
• 1 of each zucchini, red bell pepper and green bell pepper, diced
• 1 cup frozen or fresh mango chunks
• 2 cups fresh tomato, diced
• 3/4 cup low-sodium vegetable broth
• 1 lemon, halved
• 2 cups spinach
• 1 block of tempeh, diced
• 1/2 cup unsweetened vanilla almond milk
• 2 tsp each of Bragg’s organic sprinkle and crushed red pepper
• 1 Tbsp nutritional yeast
• 1/4 cup each of fresh basil and fresh parsley
• 1 cup canned artichoke hearts in water, diced
• 1 (15 oz) can tri-bean blend, rinsed (note: if you can’t find these, then use kidney, black or pinto beans)
• 6 shiitake mushroom caps, diced
• 1 cup quinoa, cooked

Steps

1. In a large pan over medium-high heat, add garlic, onion, zucchini, bell peppers, tomatoes and mango to the vegetable broth. Squeeze half the lemon over the vegetable mixture; cover and cook for 10 minutes, stirring occasionally, until vegetables are tender.
2. Add spinach, tempeh, almond milk, Bragg’s organic sprinkle, crushed red pepper, nutritional yeast, fresh basil and parsley, artichoke hearts and beans. Leave uncovered and lower heat to medium; cook for about 10 minutes, stirring occasionally.
3. Add mushrooms and squeeze the other half of the lemon into the pan; stir well and cook for 5 minutes.
4. Serve over cooked quinoa. Top with nutritional yeast, hot sauce and/or fresh parsley.

This dish is also great over a bed of spinach, which is what I did with the leftovers for lunch the next day (see pictured below).

Power Quinoa Bowl over Spinach