Lunch Bowl
Serves 210 mins prep20 mins cook
A vibrant lunch bowl featuring mixed baby kale, sautéed snap peas, roasted kabocha, purple sweets, portobello mushrooms, avocado, and a yogurt-ranch dip made with herbs and coconut aminos.
0 servings
What you need
Instructions
1: Sauté snap peas in a pan until cooked. 2: Roast kabocha, purple sweets, and portobello mushrooms. 3: Prepare the yogurt-ranch dip by mixing yogurt, herbs, collagen peptides, and coconut aminos. 4: Assemble the lunch bowl with mixed baby kale, sautéed snap peas, roasted vegetables, avocado, kraut, and chicken. 5: Serve with the yogurt-ranch dip on the side.View original recipe