Kale Quinoa Bowl


INGREDIENTS

  • 2 stalks celery, chopped
  • 2 carrots, peeled & diced
  • ½ yellow onion, diced
  • 4 garlic cloves, minced
  • 1-inch-thick slices of extra firm tofu
  • 2 cups kale
  • 1 cup crimini mushrooms
  • 6 cups vegetable broth
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried thyme
  • 1 ½ cups green peas

        DIRECTIONS

        • In a pot, sauté the carrots, celery, onion and garlic with 1 to 2 tablespoons of vegetable broth. (5-10 mins)
        • Add all of the other ingredients except for kale and green peas to a large pot, then bring to a boil. Once boiling, reduce heat and simmer 10 minutes.
        • Add the kale and peas to the pot, then stir until both are wilted. Store in the refrigerator for up to four days.

            SERVING: 1

            SERVING SIZE: 1

             

            Calories Carbs Fat Protein  Fibers
            518 76 11 9 18