I make a conscious effort at every meal to get something green and leafy! This meal has baby bok choy (part of the cruciferous vegetable family; anti cancer, anti aging, protects your brain and eyesight, do I need to go on?!), Brussels sprouts (also part of the cruciferous family) and spinach underneath everything. Why are greens the healthiest vegetable? Every color (remember, colors are the antioxidants) is in leafy greens. It is just masked by the green pigment chlorophyll. When you eat your greens, you are basically eating the rainbow 🌈
1 cup spinach
1/2 cup purple sweet potatoes
1/2 cup Brussels sprouts sautéed w avocado oil and seasoned w mustard seed, turmeric and pepper
1/2 zucchini spiraled and sautéed
1/4 cup cherry tomatoes, sautéed
1/2 cup garbanzo beans
3 stems of baby bok choy
1/2 avocado sprinkled w chia seeds
- In a large skillet, combine purple sweet potato and Brussel sprouts. Sautee with avocado oil, mustard seed, turmeric and pepper. Pepper enhances your bodies ability to absorb turmeric, which has anti-inflammatory properties and protects DNA.
- In another pan, spiralize 1/2 a zucchini if you have a spiralizer. Otherwise chopped zucchini will do just fine!
- Add cherry tomatoes with the zucchini.
- In a small pot, heat up garbanzo beans. Canned is fine, look for organic and low sodium.
- Layer the bottom of your bowl with spinach. Add the sweet potato, Brussels, zucchini and tomatoes, and garbanzo beans once soft and and tender.
- Wash the baby bok choy and add as many stems as desired.
- Top with an avocado and chia seeds.
Overall, this meal is packed with anti-inflammatory, anti-cancer, and brain health nutrients! And as always, it has protein, a complex carb, loads of vegetables and a healthy fat. Enjoy!
Hi, I’m Dana! Creating delicious plant-based meals and nutrition is my passion! Thanks for visiting!