JAPANESE POTATO, BRUSSELS SPROUTS AND KALE BOWL

JAPANESE POTATO, BRUSSELS SPROUTS AND KALE BOWL

 

This is a great example of putting a dinner together with everything I had in my kitchen. Some days you just don’t have time (or energy, let’s be real) to make it to the grocery store and have to work with what you’ve got. I threw everything in a bowl and I have to tell you, it was delicious.

Brussels sprouts have fiber and are also a plant based protein source. Some people wonder how to eat enough protein on a plant based diet and are surprised to learn that there are so many plant based protein sources. When you’re eating an abundant plant based diet you will get all the protein you need. One of the many reasons I love eating plant based: no counting calories or trying to figure out suggested daily values of anything. Have a variety of plant based foods, eat until you’re satisfied, and then you’re set.

Ingredients (All Organic)

  • 1 medium baked Japanese potato
  • 4 kale leaves
  • 2 cups chopped Brussels sprouts
  • Braggs nutritional yeast to taste
  • 1/4 cup vegetable broth
  • 2 tbsp hummus

Process

  1. Preheat oven to 400 degrees for 5 minutes
  2. Add rinsed and sliced Japanese potato to cooking tray for 20 minutes- no oil necessary
  3. Rinse and finely chop brussel sprouts and kale
  4. In a large saucepan- add 1/4 cup vegetable broth (Click Here) for saucepan
  5. Add chopped brussel sprouts and sauté on medium heat until they start to brown
  6. Move the brussel sprouts over to one side of the pan
  7. Add chopped kale for 3 minutes until it starts to turn bright green and soften
  8. Add sea salt and nutritional yeast to taste
  9. Place all ingredients in a bowl and top with hummus

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