Sometimes, when I feel sluggish, I need a bowl full of fresh veggies, but I don’t necessarily want to eat a cold salad either. This Green Power Bowl is perfect for those days. I felt so light and fresh after eating it. Bonus points for being super quick to prepare – 20 minutes from prep to plate! If you’re oil-free, you can omit the oil and water sauté the veggies instead.
Bring 1 cup of water to boil. Add quinoa to pot, stir, and reduce heat to medium low then cover. Simmer for about 16 minutes until quinoa is tender and water is absorbed. Set aside.
Trim ends off zucchini and quarter lengthwise. Chop into 1/2 inch pieces.
Cut snap peas in half width-wise and remove any fibrous strings.
Remove the stems from the kale. Slice stems into 1/4" pieces and set aside. Roll the kale leaves into a large cigar and them slice in 1/2" ribbons.
Heat 1.5 Tbsp olive oil into a large pan over medium-high heat. Add zucchini and kale stems, then season with salt and pepper. Stir occasionally for 3 minutes, until the veggies are softened.
Add kale leaves to pan with the veggies and stir. Cook another 3 minutes, stirring occasionally. Add about 2 Tbsp water to prevent sticking, and cook another minute, until the water cooks off.
Add snap peas and edamame to pan with veggies. Cook another 2 minutes, stirring occasionally. Add salt and pepper to taste.
Place 1 cup of baby spinach in bottom of a bowl. Add sauteed veggies over the spinach, then top with about 1/2 of the cooked quinoa. Drizzle up to 2 Tbsp of the white balsamic vinegar and sprinkle with 1/2 the hemp hearts and 1/2 the goji berries.