Plant-Based. Fast. Flexible. Delicious. Four principles I strive to bring to every Juice Junky post. And this meal hits the jackpot! A quick, delicious, vegan entree that doesn’t call for any fancy schmancy ingredients or some 50 hour prep time. Who wants to deal with all that? I work under the assumption that everyone in the world has my ridiculous full-time job/full-time student/intern schedule. If I can figure out how to eat a plant-based, unprocessed diet, I KNOW all of you can!
The greatest thing about this recipe is its flexibility. I opened my fridge tonight, saw some veggies, and just grabbed a handful. The onions and garlic are a base for just about any recipe of mine, but the rest of the veggies are really quite open to interpretation and substitution. The peppers are left raw, but I know that roasting bell peppers in the oven can be pretty delicious as well. Some researchers think that eating at least 50% raw at each meal is better for your immune system, and there is sufficient research showing that cooking vegetables can kill enzymes and nutrients that our bodies need. I figure if I can keep some of my veggies in their natural state, all the better! My word is not law, though. Do what you’re feelin’, people! Recipes are a good idea to see what kind of combos and dishes are out there, but they should not be so rigid as to allow for no creativity. Where’s the fun in that? Feel free to be as creative and loose with this recipe/guiding inspiration as you’d like. Make your dinner tonight into your own work of art. Plant-based, incredibly delicious art that is great for that rockin’ bod of yours!
Kale and Navy Bean Mix in a Green Pepper Bowl
4 bell peppers (I used green)
8 oz. mushrooms, roughly chopped
1 large organic carrot, peeled and roughly chopped
1/3 large yellow onion, chopped
3 very large cloves of garlic (I’m a garlic junky; feel free to modify)
1 cup kale, chopped
1 can beans, drained and rinsed well (any bean will work; just RINSE them!)
1 tsp cumin
cayenne pepper, to taste
1/2 tbsp olive oil (or grapeseed oil)
Cilantro (optional but delicious garnish, not to mention a great detoxifier!)
Heat oil in a medium pot and add onion and garlic when hot. Sauté for about 5 minutes before adding mushrooms and cumin. Cook on medium heat for another 2 minutes before adding carrots and cayenne pepper. Keep on medium heat for another 5 minutes, stirring occasionally.
While the veggies are simmering, cut the tops off the bell peppers and scoop out the centers to make little serving bowls. You can chop the cilantro up at this time as well. By the time this is done you should be able to add the beans and kale. Continue stirring until kale is slightly wilted.
Serve in your bell pepper bowls and garnish with cilantro. Yum!
Please share how you’ve made this recipe your own! I’d love to see how people modify and innovate with this!