| 16 | 25 | 202 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 10 min | 6 |
| 2 eggplant | Japanese eggplant (chopped) |
| 2 cup shredded | Red cabbage |
| 1 small potato | Sweet potato (chopped) |
| 1 small squash | Butternut squash (deseeded & chopped) |
| 12 medium spear(s) | Asparagus |
| 6 pod | Okra |
| 2 small | Turnip (chopped) |
| 1 medium leek(s) | Leek (diced) |
| 2 leaf | Swiss chard (hand torn) |
| 10 sprig | Cilantro (coriander) (diced) |
| 10 sprig | Watercress (diced) |
| 1/2 medium pepper(s) | Red bell pepper (diced) |
| 1/2 medium pepper(s) | Green bell pepper (diced) |
| 2 tbsp | Tahini |
| 2 tbsp | Miso paste (any kind) |
| 6 tbsp | Water, filtered (boiling) |
Vegetables
provide key vitamins and minerals important for good health and maintenance of the body!
| Meat Alternative | 0.2 |
| Vegetables | 8.9 |