Turmeric Zucchini Bowl

recipe by Erin Alderson


For those days when you need a healthy but full of flavor recipe in a hurry, these zucchini bowls are ready in about 20 minutes and are perfect served over quick cooking quinoa.



- 2 tsp olive oil

- 1 medium shallot, minced

- 1 garlic clove, minced

- 1 medium zucchini, diced

½ cup white beans, drained and rinsed if using canned

- 2 Tbsp tomato paste

- 1 tsp Nature Restore's Turmeric Powder

- ½ tsp chili powder

- 2/3 to 1cup unsweetened almond milk

- 1/4 cup minced flat-leaf parsley

- 1/4 tsp salt

- 1/4 tsp black pepper

- parsley for serving

- almonds for serving

- 2 cups cooked quinoa for serving


How to:

    1. Heat olive oil in a medium skillet over medium heat. Add the shallots and cook until fragrant and tender, 4 to 5 minutes. Stir in the garlic and cook for a minute more. Add the zucchini and conitnue to cook for another 3 to 4 minutes, just to start the zucchini softening. Add in white beans, tomato paste, turmeric, chili powder, and almond milk. Stir until well combined. Bring to a boil, reduce to a simmer, and let cook until the sauce has thickened slightly, 4 to 5 minutes.
    2. Stir in the parsley, salt, and pepper. Taste and adjust seasoning as desired. Serve over quinoa with a sprinkle of parsley and almonds.