30 minutes or less | batch prep

What You’ll Need:

3 poblano peppers, seeded & chopped

1 red onion, minced

2 Tbsp olive oil

1 head cauliflower, broken into bite size florets

1 bunch kale, torn from stem into bite size pieces

1 (28oz) can tomatoes, no sugar added

1 can kidney beans, drained & rinsed

1 quart veggie stock, no sugar added

2 c filtered water

2 tsp sea salt

Saute peppers & onion in olive oil until aromatic. Add remaining ingredients. Bring to a boil, then reduce to a simmer.

Cook for 20-30 minutes, just long enough for the veggies to soften & the flavors to marry.

Divide evenly among (4) glass containers for easy grab & go lunches throughout the week, or store covered in the fridge for an easy weeknight dinner!

Serves 4.