Power bowl

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Garlic

  Raw

  2 cloves, minced or 6g

• Eggplant

  Raw

  1 eggplant, peeled (yield from 1-1/4 lb) or 458g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Rice wine vinegar

  1 tbsp or 15g

• Honey

  3 tbsp or 63g

• Pepper

  Spices, black

  18 tsp or 38g

• Brown rice

  Long-grain, raw

  100g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 tbsp chopped or 12g

• Liquid aminos

  Bragg's

  3 tbsp or 45g

Directions

1. Step 1 In large skillet over medium heat, heat 1 tablespoon olive oil. Sauté onion until tender. Add plant-based grind; crumble. Stir in ginger and garlic; continue cooking until fragrant. Remove from skillet; set aside.
2. Step 2 In same skillet over medium heat, heat 1 tablespoon olive oil. Sauté eggplant, bell pepper and zucchini about 5 minutes, until tender. Add aminos, rice vinegar, honey and pepper.
3. Step 3 Divide rice into four bowls; top with plant-based grind mixture and vegetable mixture.
4. Step 4 Serve with green onions and refrigerate leftovers.