This has got to be one of my favorite and easiest meals I make so far. It’s as healthy as you can get and packed with flavor! Best yet, it will be lunch for a few days.
- 2 portobello mushrooms (washed, stems cut off)
- 1/3 cup soy sauce (I use coconut aminos)
- 1/4 cup balsamic vinegar
- 2-3 cloves minced garlic
- 1/2 Tbsp to 1 Tbsp minced or grated ginger root (I like to keep ginger in the freezer and grate it as I need it)
- 2 Tbsp. olive oil
- Preheat oven to 400 degrees F.
- Find a baking dish that will fit both mushrooms.
- Add all ingredients together, except mushrooms, and stir to create marinade.
- Add mushrooms and rub sauce onto them. Let sit for 15 minutes, stem side down. (This is where you can start prepping the veggies for the next part)
- Once 15 minutes is up, rub mushrooms again with sauce before placing dish in the oven. (Start quinoa and put sweet potato in the oven).
- Bake for 15 minutes. Remove and turn mushrooms over. If there is any sauce left in the pan, spoon it over the mushrooms. Continue baking another 15 minutes. (start sauteing veggies)
- Remove and let sit for 5 minutes before slicing and serving.
Roasted Sweet Potato
- 1 sweet potato, diced
- olive oil
- Line baking sheet with parchment paper.
- Lay out sweet potato in a single layer.
- Drizzle with olive oil.
- Sprinkle some salt and pepper over it.
- Bake at the same time as the mushrooms (400 degrees for about 30 minutes)
- 2 cups of quinoa
- Follow package directions. (It’s usually 4 cups of water to 2 cups of quinoa, simmer for about 25 minutes).
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2-3 stalks celery, diced
- 2-3 white bell mushrooms, sliced
- a few handfuls of spinach
- 3-4 radishes, diced
- 1-2 tsp of coconut oil
- Melt coconut oil on medium heat in a large saute pan.
- Add onion, cook down until soft, stirring occasionally.
- Add garlic, stir, cook until fragrant.
- Add carrots, celery, and mushrooms. Stir occasionally until soft.
- Add spinach. Stir and cook until soft and wilted.
- Add radishes, salt, and pepper. Stir until warmed. (I like to keep it crunchy).
- Remove from heat.
Putting it all together.
I like to put mine in a large glass storage container with an airtight lid.
Pour quinoa into dish. Add veggies and sweet potato. Mix together. Add sliced portobello mushroom and sliced avocado on top. Serve warm and enjoy!