Recovery Bowl

Packed with all the essential nutrients

Ingredients

• 2 Tbs olive oil

• 1 cup onion, chopped

• 6 cloves of garlic, minced

• 4 tsp ginger root, grated or 1 tsp ginger powder

• 1 Tbs turmeric root, grated or 2 tsp turmeric powder

• 1 tsp black pepper

• 2 cups mushrooms, chopped

• 1 1/2 cups zucchini, diced

• 1 1/2 cups carrots, grated or chopped

• 1 cup red bell pepper, chopped

• 4 cups spinach, kale or other winter green, finely sliced

• 4 Tbs fresh cilantro, chopped

• 1 x 16 oz package firm tofu, diced into 1/2 pieces

• 1/2 cup nutritional yeast

• 1 tsp sea salt

• 2 tsp paprika

• 1/2 - 1 cup vegetable stock

• Optional (for spicy version): 1/2 small jalapeño or 1/4 tsp chipotle powder

Instructions

• Sauté onion in a dash of olive oil for 5 min then add, ginger, turmeric and black pepper for another 2-3 min

• Add mushrooms and sauté for 5 min

• Add garlic and sauté for a minute before adding pepper, zucchini and carrots for 5-10 min

• Either add the tofu and sauté for an additional 10 min, stirring occasionally or for a more crunch to the tofu stir fry it separately and then add near the end

• You can prepare up to this stage earlier and then add the rest before serving

• Add veg stock and bring to a simmer

• Add greens and let them wilt - only a few min - don’t overcook

• Sprinkle with cilantro and if you like, chopped avocado or a dollop of guacamole and serve

Notes

• Serves 4

• Serve over cooked whole grains of your choice

Adapted from and thanks to Scott Jurek’s recipe. Scott is a legendary plant-based ultra-marathoner.