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