NUTRITION

SERVINGS

INGREDIENTS

2.5 oz soy curls

0.25 cup cooked quinoa

0.75 cup shelled edamame

1 cup fresh spinach

0.25 cup red bell pepper

1 tbsp tamari

1 tsp garlic powder

1 tsp onion powder

1 tbsp unsweetened coconut yogurt

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp nutritional yeast

PREPARATION

• 1

  Place the dry soy curls in a bowl and cover with warm water for 10 minutes to rehydrate.

• 2

  Drain the soy curls and squeeze them firmly with your hands or a kitchen towel to remove as much moisture as possible.

• 3

  Heat a non-stick skillet over medium-high heat and add the soy curls, seasoning them with garlic powder, onion powder, sea salt, and black pepper.

• 4

  Sauté the soy curls for 5-7 minutes until they become golden brown and slightly crisp on the edges.

• 5

  Add the diced red bell pepper and shelled edamame to the skillet, cooking for another 3 minutes until the peppers soften.

• 6

  Stir in the tamari and nutritional yeast, tossing everything to coat evenly.

• 7

  Add the fresh spinach to the pan and stir for 1 minute until just wilted.

• 8

  In a serving bowl, layer the cooked quinoa and top it with the soy curl and vegetable mixture.

• 9

  Finish the bowl with a dollop of unsweetened coconut yogurt and serve immediately.