Submitted by Erin Alderson, founder of the vegetarian cooking website, naturallyella.com.
Turmeric Zucchini Bowls
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 2 servings
Ingredients:
- 2 teaspoons olive oil
- 1 medium shallot (minced)
- 1 clove garlic (minced)
- 1 medium zucchini (diced)
- 1/2 cup white beans (drained and rinsed if using canned)
- 2 tablespoons tomato paste
- 1 teaspoons turmeric
- 1/2 teaspoon chili powder
- 2/3 to 1 cup unsweetened almond milk
- 1/4 cup minced flat-leaf parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Parsley (for serving)
- Almonds (for serving)
- 2 cups cooked quinoa (for serving)
Instructions:
Heat olive oil in a medium skillet over medium heat. Add the shallots and cook until fragrant and tender, 4 to 5 minutes. Stir in the garlic and cook for a minute more. Add the zucchini and continue to cook for another 3 to 4 minutes, just to start the zucchini softening.
Add in white beans, tomato paste, turmeric, chili powder, and almond milk. Stir until well combined. Bring to a boil, reduce to a simmer, and let cook until the sauce has thickened slightly, 4 to 5 minutes.
Stir in the parsley, salt, and pepper. Taste and adjust seasoning as desired. Serve over quinoa with a sprinkle of parsley and almonds.
Submitted by Erin Alderson, founder of the vegetarian cooking website, naturallyella.com.
