Southwestern Scramble
This is a great meal for anytime of the day! I served this for dinner the other night with vegan tamales from whole foods! Anybody who has a busy life, it is okay to find convenient ways to enhance meals. Its becoming so easy to find really healthy and macro friendly options.
Ingredients:
- Plant based meat of choice: for this recipe I used Soychorizo
- 1 small onion chopped
- 1/4 teaspoon of each: turmeric, chili powder, cumin (optional, Soychorizo offers a lot of flavor)
- 1-2 Tablespoon coconut oil
- 1/4 cup chopped mushrooms
- 1 clove garlic, chopped
- 1-2 cups kale
- 1 organic bell pepper
- 2-3 teaspoon FRESH cilantro chopped
- 1-2 small zucchini squash, chopped
- 1 avocado
Three simple steps!
1. In a large skillet, heat coconut oil over medium heat. Add vegetables and seasonings cooking for a few minutes on medium. Then cover and continue to cook until slightly tender (approx. 5 minutes), stirring occasionally.
2. Remove cover, push veggies to one side and add Soychorizo mixture to 1/2 of pan. Cover mixture with veggies, and let cook over medium heat until browned on underside (5-10 minutes, or more). Flip with a spatula, and continue to cook and folding over until lightly sautéed. Repeat this step until cooked to your preference.
3. Plate, top with avocado. Serve. Enjoy with your favorite salsa!
Serves: 2-3
