Most people don’t get excited at the idea of a side of veggies and typically either skip them or just heat up a boring frozen medley with a pinch of salt. Maybe we’re all traumatized by middle school lunches…shudder…or maybe we just never learned how easy and delicious mixed veggies could be.
Ingredients
Seasoning
- 1 tbsp water
- 1 tbsp low-sodium soy sauce
- 1 tbsp coconut aminos
- 1 tbsp lemon juice
- 1 tbsp lime juice
- ½ tsp dried basil
- ½ tsp dried thyme
- ¼ tsp dried rosemary crushed
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp black pepper (10 turns)
- ¼ tsp salt
Veggies
- ½ cup yellow onion sliced (2.8 oz)
- 1 cup bell pepper (any color) thinly sliced (5.3 oz)
- 4 cups broccoli cut into florets (10.6 oz)
- 2 cups mushrooms (any variety) sliced about 1/2" thick (4.9 oz)
- 1 cup (any variety) (1.3oz)
Instructions
- In a small bowl, whisk together all of the Seasoning ingredients and set aside.
- Heat a skillet over medium heat for 2 minutes. Add the onion and bell pepper and sauté for 3 minutes, stirring often and adding a splash of water if they begin to stick.
- Add the broccoli and mushrooms and cook for about 2 minutes, stirring occasionally, until the mushrooms begin to release their moisture.
- Pour the Seasoning mixture over the veggies and place a lid on the skillet. Cook for 3-4 minutes until the broccoli is crisp tender. Remove the lid, add the kale and sauté (without a lid), stirring often, for 3-4 minutes, until the kale is wilted and tender and everything is nice and hot.
- Serve & enjoy!