Vermicelli Bowl

Vermicelli Bowl

Course: Dinner, Lunch
Keyword: Chicken
Phase: Phase 6
Servings: 2
Calories: 294kcal

Ingredients

  • 2 bunches Pure Mung Bean Vermicelli aka Cellophane noodles, Chinese vermicelli, bean threads, bean thread noodles, crystal noodles, or glass noodles
  • 8 small vine-ripe tomatoes 1-2"diameter
  • 4 oz cooked chicken breast cut into bite-sized piece
  • 1/3 cup canned pumpkin
  • 2 cup broccoli
  • 4 oz mushrooms sliced thin
  • 1/4 cup edamame
  • 1/4 cup frozen spinach chopped
  • 2 tbsp Bragg's nutritional yeast
  • 1 tsp minced garlic
  • 1 tsp onion flakes
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1/8 tsp cayenne pepper more or less, to taste
  • pink salt to taste

Instructions

  • Combine tomatoes, mushrooms, spinach, edamame, broccoli, garlic, and onion in skillet over medium-high heat
  • Cover and cook until veggies are soft
  • Stir in spices, chicken, and pumpkin then cover and simmer
  • Heat water to a boil in saucepan
  • Add vermicelli and boil a few minutes, until soft
  • Drain vermicelli then transfer back to saucepan
  • Pour sauce over top of vermicelli and stir to combine
  • Portion into 2 bowls

Nutrition

Calories: 294kcal | Carbohydrates: 36g | Protein: 33g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 114mg | Potassium: 1925mg | Fiber: 13g | Sugar: 15g | Vitamin A: 12785IU | Vitamin C: 139mg | Calcium: 158mg | Iron: 5mg
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