2 tablespoon coconut or avocado oil
1/2 onion, diced
2 cloves garlic, minced
1 –1 ½ cup sweet potato, peeled and diced
1 cup red or green cabbage, shredded
1 cup zucchini, diced
½ cup red or yellow bell pepper, diced
1 fresh jalapeno (optional for a kick!)
1-2 cups fresh spinach or kale
1/2 tsp paprika - optional
1/2 tsp turmeric - optional
1/2 tsp cumin - optional
1 tsp oregano – optional
Splash of tamari or coconut aminos
Salt and pepper to taste
2 eggs, poached, boiled or fried or 1 cup cooked chickpeas (for protein)
Heat oil in a large skillet over medium heat. Sautee onion and garlic until soft and aromatic. Add the diced sweet potato and cook, stirring occasionally, until tender and lightly browned, about 8-10 minutes. Add the zucchini, cabbage, bell pepper, jalapeno and cook until softened. Stir in any optional dried or fresh herbs such as oregano, paprika, cumin, turmeric, salt, and pepper. Cook for an additional 1-2 minutes. Add the spinach or kale and cook until wilted, about 2 minutes. Top with eggs or chickpeas for protein. Splash with a touch of Bragg’s tamari or coconut aminos if desired.
Note: This recipe can easily be adapted by using different vegetables such as squash, beets, carrots, broccoli, cauliflower, Brussel sprouts or asparagus.
