Name: Vermicelli Bowl
Yield: 2 servings
Ingredients: 2 bunches Pure Mung Bean Vermicelli (aka Cellophane noodles, Chinese vermicelli, bean threads, bean thread noodles, crystal noodles, or glass noodles); 8 small vine-ripe tomatoes (1-2"diameter); 4 oz cooked chicken breast (cut into bite-sized piece); 1/3 cup canned pumpkin; 2 cup broccoli; 4 oz mushrooms (sliced thin); 1/4 cup edamame; 1/4 cup frozen spinach (chopped); 2 tbsp Bragg's nutritional yeast; 1 tsp minced garlic; 1 tsp onion flakes; 1 tsp smoked paprika; 1 tsp oregano; 1/8 tsp cayenne pepper (more or less, to taste); pink salt (to taste)

Method

Combine tomatoes, mushrooms, spinach, edamame, broccoli, garlic, and onion in skillet over medium-high heat
Cover and cook until veggies are soft
Stir in spices, chicken, and pumpkin then cover and simmer
Heat water to a boil in saucepan
Add vermicelli and boil a few minutes, until soft
Drain vermicelli then transfer back to saucepan
Pour sauce over top of vermicelli and stir to combine
Portion into 2 bowls

Nutrition per serving

Calories	294
Protein	33g
Carbs	36g
Fiber	13g
Sugar	15g
Fat	5g
Saturated fat	1g
Sodium	114mg