Plant Based Power Bowl

I love any meal that I can cook once and eat twice. This breakfast bowl saves me on busy weeks time and time again. I love to make a batch on Sunday morning for breakfast (or a slower morning) and heat up the next morning for a ready to go breakfast option. Feel free to double this recipe to have for a couple extra days. I also recommend adding an egg on top if that is in your dietary realm.

Serves 2

Ingredients:

1 cup cooked quinoa
3/4 cup diced bell peppers
3/4 cup diced mushrooms
1/2 cup chopped kale
1 tsp salt (add more if preferred)
3/4 tsp garlic powder
1 1/2 tbsp nutritional yeast
A few shakes of smoked paprika
Ground black pepper to taste
1 tbsp olive or avocado oil
Optional- hot sauce for topping

Directions:
Heat up a stove top pan over medium heat with oil. Add mushroom and bell pepper and cook for 3-5 minutes. Then add kale, salt, garlic powder and paprika and cook for another 2 minutes. Then add quinoa and nutritional yeast and cook for another 2-3 minutes or until all the vegetables and flavors are combined well. Serve with avocado, cilantro and hot sauce. Enjoy!