Texas Confetti Bowl

In an attempt to prepare for the fall and it’s inevitable switch away from salads and smoothies, I am starting to look for recipes that have a broad spectrum of nutrients in lieu of my normal hot weather fare. While I used black beans in the recipe, I think it would be excellent with black eyed peas for a little variety. I am a huge fan of Thrive Market’s Organic Black Beans and others. The cumin and chili seasonings make this a warming and comforting bowl, while keeping digestion easy and energy high.

Texas Confetti Bowl

Makes 2 servings

2 Tbsp algae or avocado oil

1 zucchini quartered length-wise, then diced

1 summer squash quartered length-wise, then diced

1/2 red onion diced

3 portobello mushrooms diced

1/2 red pepper diced

1/2 yellow pepper diced

2 cloves garlic minced

1 tomato (6 cherry tomatoes) you guessed it…diced

1 can black beans drained, but not rinsed

1 teas garlic

1/2-1 teas salt I use celtic sea salt which can be slightly less salty than pink himalayan salt in recipes

1 teas chili powder I prefer the flavor or ancho chili powder, but had none on hand

1 teas cumin

1 teas garlic powder

1/2 teas coarse ground pepper

1/2 teas onion powder

Avocado Sauce

2 ounces prepared guacamole I love WhollyGuacamole’s Minis, because I use just as much as I need

1/4 c plain kefir if you are dairy free, you can use alternative milk to thin the guacamole

Optional Toppings

2 green onions, diced

fresh cilantro, snipped

Directions:

Heat oil on med-high heat in large pan. When heated, add zucchini and squash. Stir frequently. After 3-4 minutes, add onion, mushrooms, and peppers and continue with frequent stirring. When the peppers become tender, another 4-7 minutes, add garlic and tomatoes. Continue stirring until the tomatoes begin to soften and lose form, about 5-8 minutes. Stir in black beans and seasonings. Cook until beans are warm and seasonings melded, perhaps another 5 minutes. While the beans are warming, mix your guacamole and kefir until smooth. Serve immediately, with avocado sauce drizzled generously over the bowl, and topped with green onions and cilantro.