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 – Sauce 

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