Protein Veggie Bowl

Prep:10minCook:5min

The vegetables can either be lightly steamed or briefly fried in a pan for a healthy, grain-free breakfast which is acid–alkaline balanced. I recommend using the steaming method to avoid using oil.

Updated at: Thu, 17 Aug 2023 07:36:57 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories232.9 kcal (12%)

Total Fat6.3 g (9%)

Carbs33.8 g (13%)

Sugars5.2 g (6%)

Protein14.7 g (29%)

Sodium681.4 mg (34%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

½ cuptofu

chopped, or free-range, organic chicken if you prefer meat

small, peeled and finely sliced

½ cupred cabbage

chopped

½ cupgreen beans

ends trimmed and halved

Instructions

Step 1

Chop the tofu (or other protein option) into bite-sized pieces and coat them in a little salt, garlic powder and chives.

Step 2

Add the Parsley Oil to a small frying pan on medium heat and cook the protein until brown on each side (up to 2 minutes on each side — if cooking chicken, ensure it is well cooked through).

Step 3

Remove from the heat and drain on paper towels.

Step 4

On medium to high heat, cook the sliced potato until it appears golden, flip the pieces over and repeat the process.

Step 5

Then lightly fry the cabbage and beans for 1 minute.

Step 6

Before serving, top the vegetables with chives and salt.