All Recipes / Main Courses / RECIPES / SLIDER / September 11, 2016

Turmeric Zucchini Bowls (Vegan)

2 servings
  • 2 teaspoons olive oil
  • 1 medium shallot, minced
  • 1 clove garlic, minced
  • 1 medium zucchini, diced
  • ½ cup white beans, drained and rinsed if using canned
  • 2 tablespoons tomato paste
  • 1 teaspoons turmeric
  • 1/2 teaspoon chili powder
  • ⅔ to 1 cup unsweetened almond milk
  • ¼ cup minced flat-leaf parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Parsley, for serving
  • Almonds, for serving
  • 2 cups cooked quinoa, for serving
  1. Heat olive oil in a medium skillet over medium heat. Add the shallots and cook until fragrant and tender, 4 to 5 minutes. Stir in the garlic and cook for a minute more. Add the zucchini and conitnue to cook for another 3 to 4 minutes, just to start the zucchini softening. Add in white beans, tomato paste, turmeric, chili powder, and almond milk. Stir until well combined. Bring to a boil, reduce to a simmer, and let cook until the sauce has thickened slightly, 4 to 5 minutes.
  2. Stir in the parsley, salt, and pepper. Taste and adjust seasoning as desired. Serve over quinoa with a sprinkle of parsley and almonds.

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