Vegetable stew with beans, herbs and ginger

Ingredients

• stew: 1 deep bowl, about 350 g
• cooked beans: 3/4 cup, about 130 g
• greens: 1 handful, about 60 g
• olive oil: 1 tbsp, about 8 g

Instructions

1. Measure out the legumes, grain and vegetables.
2. Braise the vegetables, then add the main component and spices.
3. Cook until done and divide into the specified serving.

Nutrition

No common allergens

Swaps

• Legumes can be swapped for one another, cooked, at the same weight.
• If legumes don't sit well, swap them for chicken/fish/tofu 120-150 g and add vegetables.
• Vegetables can be swapped for any non-starchy vegetables at the same weight.
• If you don't have fresh vegetables, use frozen ones without sauce at the same weight.
• Olive oil can be swapped for avocado 50-60 g or nuts 15 g.

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