Yum Yum Bowl

Meaty mushrooms and sprouts in a light broth make for a satisfying lunch or dinner. Make ahead then reheat at home or at the office!

Ingredients: Honey (to taste), vegetable stock, a touch of low sodium tamari, small can of water chestnuts, whole baby corn, extra firm tofu, 1/2 onion, a few sprigs of fresh mint, 3 cups of Brussels, baby bok choy, chopped assorted mushrooms, juice from 1 lime

Step 1: Sauté sprouts and chopped mushrooms in large pot until softened.

Step 2: Add assorted mushrooms, continue to cook until mushrooms sweat and soften.

Step 3: Add remaining ingredients and simmer until the bok choy is limp (about 10 minutes)

Plate, garnish with mint and enjoy!

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Categories: Wicked Healthy Lunch

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