Dairy-Free
Dinner
Gluten-Free
Low-Fat Low-Carb Low-Sugar
Lunch
Vegan + Vegetarian

Sautéed Spinach, Mushroom + Chickpea Bowl

Prep: 15 mins
Cook: 25 mins
Servings: 4

Sautéed veggies simmered with chickpeas, mushrooms, and wilted spinach make up this colorful dish. While this recipes calls for chickpeas and spinach, any combination of “beans and greens” will work.

Ingredients

  • 1 can (16-ounce) low-sodium chickpeas (drained + rinsed with cold water)
  • 2 cups fresh organic spinach or kale
  • 2 cups of mixed mushrooms (sliced)
  • 1 yellow onion (peeled + chopped)
  • 1 clove garlic (peeled + minced)
  • 1 organic celery stalk (chopped)
  • 1 organic carrot (chopped)
  • 1 teaspoon fresh lemon juice (juiced from lemon)
  • 1 tablespoon olive oil
  • ¼ cup water
  • ½ teaspoon crushed red pepper flakes
  • Sea salt, to taste
  • Freshly ground pepper, to taste

*Choose organic whenever possible

Nutritional Info
Nutrition InfoPerServingDaily%
Calories00%
Fat (g)00%
Saturated Fat (g)00%
Carbohydrates (g)00%
Protein (g)00%
Sugars (g)00%
Fiber (g)00%

Preparation

  1. In a large sauté pan, over medium high heat, warm the olive oil. Once hot, add onion, garlic, celery and carrot and cook about 15 minutes until the mixture is soft and the onions are lightly browned.
  2. Raise the heat to high and add the mushrooms, chickpeas, and water and cook for 5 minutes. Turn the heat to low and top the mixture with the spinach (don’t worry about stirring). Cover and cook until the spinach has melted but is still bright green, about 5 minutes. Stir well.
  3. Add the lemon juice and red pepper flakes and stir thoroughly.
  4. Great served over cooked quinoa or brown rice — enjoy!

Tip

Plain yogurt is a great topping for this dish.

Sautéed Spinach, Mushroom + Chickpea Bowl

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