- 1 medium head onion, peeled, chopped
- 3 pcs bell pepper, chopped
- 7 oz tenderstem broccoli or broccoli, chopped
- 4 pcs medium carrot
- 1 big king mushroom, chopped
- 2 pcs tomato or 2 handful cherry tomato, chopped
- 2 pcs bok choy, chopped
- 1 lb salmon, chopped
- 2 Tbsp chipotle spice mix
- 1 tsp garlic powder
- Salt to taste
Instructions
- Put the peeled and chopped onion into a pot on low heat.
- Put the chopped bell pepper, broccoli, carrot, tomato, bok choy, salmon into the pot too.
- Add the salt and spices, stir and cover with a lid.
- Increase the temperature a bit.
- If you want the veggies to be crunchier, cook it for 10 minutes, if you prefer them more tender, then for 20 minutes.
We ate it with rice noodle, but it can be served with potato, sweet potato, spaghetti squash, rice or quinoa.
You can see the juices of the veggies, that came out during cooking. I didn't use any added fat or liquid. This is full of vitamins and minerals. Don't through it away! Eat it, drink it, use it in another meal.
