2
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Ingredients
For the Sauce:
2 cloves garlic
1 inch piece ginger, or more if desired
1 tablespoon tahini
2 lemons, juiced
3/4 cup water
1/2 teaspoon black pepper
2 teaspoons miso paste
For the Vegetables
3 Portobello mushrooms, gills removed, sliced
2 red bell peppers, sliced
1 small yellow onion, sliced
1 bunch green onions, sliced
1/4 cup chopped cilantro
Instructions:
Blend sauce ingredients in a high-powered blender. Set aside.
In a large saute pan or wok, heat 1-2 tablespoons of water and water saute mushrooms, peppers, and yellow onion until soft, adding small amounts of additional water if needed to prevent sticking.
Add blended sauce and cook for 1 minutes. Stir in green onions and cilantro.
Serving Suggestions: Stuff into a 100% whole grain pita or roll in a 100% whole grain wrap. Can also be served on cauliflower rice, quinoa or other intact whole grain.
My Notes:
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Per Serving:
Calories 164
Protein 7 g
Carbohydrates 26 g
Sugars 13 g
Total Fat 5.5 g
Saturated Fat 0.8 g
Cholesterol 0 mg
Sodium 245 mg
Fiber 6.5 g
Beta-Carotene 2881 ug
Vitamin C 180 mg
Calcium 68 mg
Iron 1.8 mg
Folate 127 ug
Magnesium 41 mg
Potassium 958 mg
Zinc 1.7 mg
Selenium 27.4 ug
