Grilled Squash Protein Bowl

Grilled squash and nutrela

I was traveling for work the last few weeks and totally in withdrawal from not being able to cook.  Luckily, my Hungry Harvest box this week had some awesome fresh ingredients like yellow squash, tomatoes, cilantro, and green bell peppers.  They looked so tender and colorful, that I wanted to use them as soon as possible.  To make the dish more balanced and filling, I added edamame and soya flour chunks (Nutrela).

1/2 cup soya chunks (Nutrela)
1.5 lbs yellow squash, cut lengthwise into 1/4 inch thick slices
1 clove garlic, minced
1 tbsp olive oil
1 lb tomatoes, cut into 1/2- inch cubes
1 tbsp Fajita seasoning (or any spices you like!)
1/2 tsp salt
1 green bell pepper, cut into 1/4-inch cubes
1 cup edamame, shelled
1/2 cup water
1/4 cup cilantro leaves and stems, chopped fine
1/2 tbsp lime juice

1. Prepare the soya chunks: Fill a small pot with water and a pinch of salt. Add the soya chunks and bring to a boil. Cook for 5 minutes. Let this cool in the water, then transfer to a strainer and rinse well with cold water. Squeeze out as much water as you can. Keep aside until Step 5.

2. Prepare the squash: Lightly brush both sides of each slice of squash with oil. Grill / broil on both sides until you see the grill marks / browning. After grilling/broiling, cut the squash into 1/4-inch cubes.

3. In a large saute pan, heat the olive oil and garlic on medium.

4. As soon as the garlic begins to brown, add the tomatoes, Fajita seasoning, and salt. Cook this until the tomatoes release water and start to look saucy and is bubbling.

5. Add the soya chunks, bell pepper, edamame, and 1/2 cup water. Mix well, bring to a boil, and simmer for 5-6 minutes, until the edamame is done. The soya chunks should absorb the extra liquid, but if it looks too dry, you can add more water to re-hydrate the soya chunks.

6. Remove from the heat. Mix in the lime juice.

7. Sprinkle the cilantro on top and serve hot!


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