Three of my favorite bowls! Balanced, colorful, whole food plant based, packed with flavors and nutrients 💚 (See all recipes below 👇🏽)
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🍠 SWEET POTATO BOWL | 2 servings
- 2 big sweet potatoes
- 1 red onion
Tahini dressing
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1/2 tbsp maple syrup
- Water to thin
For the chickpeas
- 230g chickpeas, drained
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp chili
- 3 cup kale
🥭 TROPICAL BOWL | 2 servings
Marinade:
- 2 tbsp tamari sauce
- 1 tbsp maple syrup
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/4 tsp dried ginger
- Pinch cloves
- 200g Firm tofu
Mango salsa:
- 1/2 mango
- 1 avocado
- 1/4 red onion
- 1/2 tbsp lime juice
- Pinch salt & chili flakes
For the bowl:
- 1/2 cup Quinoa, dry
- Greens/ lettuce
- Cherry tomatoes
🌯 BURRITO BOWL | 2 servings
Cheese Sauce:
- 1/2 cup cashew nuts (first boil 5 min then drain if not using a high speed blender)
- 1 1/2 tbsp nutritional yeast
- 1/2 tsp salt
- 1/4 tsp onion powder
- 1/4 tsp turmeric
- 1/4 cup water
Beans:
- 230g back beans, drained
- 2 tbsp corn kernels
- 1/2 tsp paprika powder
- 1/2 tsp garlic powder
- 1 tsp cumin
- Water to cover
Tomato salsa:
- 6 cherry tomatoes
- 1/4 red onion
- 2 tbsp chopped fresh coriander
For the bowl:
- Lettuce
- Red bell pepper
- Cucumber