Quick Ethiopian Spiced Vegetable and Injera Bowl

Ingredients

• •1 medium carrot, julienned
• •1 medium zucchini, sliced
• •1 bell pepper, sliced
• •2 cups fresh spinach
• •2 tablespoons olive oil
• •2 teaspoons berbere spice
• •1 tablespoon lemon juice
• •Salt to taste
• •4 pieces of injera
• •1/4 cup tahini sauce (optional)

Instructions

1. 1

   Heat olive oil in a large skillet over medium heat.

2. 2

   Add carrot, zucchini, and bell pepper, sautéing for about 5 minutes until slightly softened.

3. 3

   Stir in the spinach, berbere spice, and lemon juice, and cook for an additional 3-4 minutes until the spinach wilts.

4. 4

   Season with salt to taste and remove from heat.

5. 5

   Serve the spiced vegetables over pieces of injera, drizzling with tahini sauce if desired.

6. 6

   Enjoy your nutritious Ethiopian-inspired lunch!