Zucchini Dumpling Bowl inspired by @skinnytaste + @jackiebean__ 🥕 I quickly learned that I couldn’t make the recipe without a mandoline – so I improvised & used the ingredients for a bowl instead 🌱 I used @gardein beetles ground instead of pork, and added pan seared bok choy, kale, carrots, & balsamic roasted mushrooms
Ingredients – Bowl
12 ounces cabbage, chopped
Gardein beefless ground, desired amount
Carrots, desired amount, chopped
Bok choy, desired amount, chopped
Kale, desired amount
3 zucchini, sliced
1 Tablespoon fresh ginger
1/4 teaspoon ground white pepper
1 1/2 Tablespoons tamari
1 Tablespoon rice wine
For serving: chopped green onion & sesame seeds
Ingredients – SauceÂ
2 1/2 Tablespoons tamari
1 1/2 Tablespoons water
1 teaspoon coconut sugar
2 teaspoons rice vinegar
1 teaspoon sesame oil
-Add all of the Bowl ingredients (except the zucchini) to a pan & sauté until the vegetables have reached desired tenderness
-Roast zucchini in the oven with olive oil, pink himalayan salt, & black pepper. When cooked through, switch the oven to broil & broil for a few seconds until crispy & browned
-Cook mushrooms according to directions above
-Whisk all of the sauce ingredients together in a bowl
-When zucchini & mushrooms are done add to pan with the rest of the ingredients. Remove pan from heat
-Top with desired amount of sauce, green onion, & sesame seeds
xoxo