A hearty moorish bowl of Swedish-style meatless balls in tomato sauce with Puy lentils (simply boiled in vegetable stock then added to the quornballs), wilted spinach and seed sprinklings for that extra crunch and nutritional boost 👌🏼
My last post was all about not letting summer end without having an ice cream sandwich, but today’s post is about not letting summer end without having your fill of all the seasonal berries 🍓🍒! That’s what I call a balanced diet.
If you could pick just one, what food reminds you the most of summer? I would say cherries 🍒(okay, fine, also peaches 🍑 and corn 🌽 , so that’s three). .
I had a SUPER late dinner tonight but it was SO worth it🤤
Packed full of good foods and nutrients, not to mention tasty AF👌🏽
Now it’s time to get ready for a good night’s sleep so I can have the energy I need for a super productive day tomorrow!
Original Source: Another great post to share... @veganrecipevideos Thank you for sharing this! :)Protein Buddha Bowl by @wearesovegan. Ingredients:
1/2 cup uncooked quinoa
1 x 400g tinned black beans
1 tsp paprika
1/2 tsp garlic powder
1/4 tsp chilli powder
250 g firm tofu
1/2 cup pickled red cabbage
1 red pepper (julienned)
1/2 cucumber (julienned)
handful of coriander (chopped)
1 avocado (sliced)
chilli sauce (for serving)
1 lime (for serving)
For the marinade
1 tbsp soya sauce
1 tbsp lime juice
1 tbsp sesame oil
2 tsp maple syrup
1 tsp chilli sauce
2 tsp peanut butter
1. Preheat the oven to 200°C or 390°F and line a baking tray with parchment paper.
2. Remove the tofu from the packaging and gently press it to remove any excess water. Place the tofu on a chopping board and slice it into 1” cubes.
3. Combine the marinade ingredients together in a medium-sized bowl. Then add the tofu, toss the cubes in the marinade to coat and set to one side.
4. Meanwhile add the quinoa to a saucepan with 1 cup of water. Bring to the boil, then simmer for 40 minutes or until soft.
5. Place the tofu cubes on the pre-lined baking tray and bake for 25 minutes.
6. Remove the tofu from the oven and add the black beans to the baking tray. Season the beans with chilli powder, paprika and garlic powder, then bake for another 5 minutes with the tofu.
7. Remove the tofu and beans from the oven and set to one side.
8. Start assembling your bowls by adding half of the tofu, quinoa, beans, red cabbage, red pepper and cucumber.
9. Top with half of the avocado and serve with a squeeze of lime, a drizzle of chilli sauce and a spoonful of leftover marinade.
10 Delicious & Easy Low Carb Recipes >> LINK IN BIO
Lentil sweet potato falafel🧡 Resharing these oven baked falafels from my website if you are looking for a quick lunch/dinner idea! These falafels are perfect for a mini midweek mealprep!
They are great in colorful bowls and sandwiches, can be served both hot and cold and are made with only 5 ingredients + 2 spices. Recipe is in the link in my bio👆
Hope everyone is having a great night/morning🧡
Put those zucchinis to good use! 💚🌱 Cheesy #zuchinni fries in this mouthwatering bowl from @east.coast.avocado! Yesssss PLEASE! 🙋🏼♀️
The deets from Blayne ⬇️:
Zucchini spears sautéed in @chosenfoods avocado oil, garlic powder, onion powder, and topped with @organicvalley raw jack cheese. Bowl has a base of organic mixed greens, @wildplanetfoods organic chicken mixed with @chosenfoods black garlic mayo, peppers, @clekraut pickle kraut, #jilzcrackerz Tuscan crackers, and EVOO over everything. 🙌🏼
#Unbeveganable#buddhabowl with sauteed scallions, kale, garbanzo beans with turmeric, roasted sweet and yellow potatoes, inca red organic grain quinoa and my secret thai peanut sauce, sprinkled with sunflower seeds😉. Somebody Stop Me😘
Getting ready for a big couple days of cake making 💪🏻 this one is our 2 Tier Blackforest cake which is also available as 1 Tier! Get your orders in tonight to have some delicious raw goodness in your belly this weekend, email email@example.com with your order👅🙌🏻
Dinner tonight😍😍 this is a pretty typical dinner for me.. my dinners normally consist of lots of roasted veggies, thrown on top of some type of green with a starch or a protein!🍠 I always try to mix up my veggies every night because too much of one food Is not always a good thing! In this bowl I had roasted cauliflower (with rosemary, cayenne pepper, thyme, cumin, and turmeric), roasted Brussel sprouts, roasted broccollini, broccoli sprouts, and a sweet potato! As much as this may look like a lot of food already I tend to have a huge appetite so I actually had about 2 times the amount of vegetables shown in the picture, and another huge purple sweet potato! What’s your favorite vegetable? Myns is probably Brussel sprouts, but I also love cauliflower and broccoli!🥦🥕🥒🍠
Getting those veggies in with this delicious bowl of goodness. (Steamed potato, broccoli, carrots, purple cabbage, and chick peas. Ended up eating it with ketchup and a little dollop of my moms homemade garlic hummus. So good. So filling. So simple.
New fan favorite fam:
Autumn Veggie Buddha Bowl •
This ones got some roasted acorn squash, brussel sprouts, & massaged kale over a bed of sprouted brown rice served with a lemon tahini sauce. •
Throw in a fresh avocado half and you’ve got a complete meal! •
New week, new meals. Check out the menu on the new site. 😋
We’ve been loving these sweet potato buddha bowls lately! We have them at least once a week and they’re slightly different each time. Tonight’s bowl has roasted sweet potatoes, quinoa, baby spinach, edamame and a delicious spicy peanut sauce! The sauce has peanut butter, coconut milk, red curry, lime, coconut aminos and is topped with scallions. This is so nourishing, delicious and super easy to throw together. Recipe adapted from @whitneybond
Tonight’s take on a Buddha bowl was absolutely outta this world 🌏 I always thought they were called Buddha bowls because they were filling and gave you a round tummy as Buddha had, but there’s a lot of speculation on the Internet as to the origin of the name...Anyways, buddha bowls usually contain a grain, a bean, and a green (easy to remember 😉), and are topped with some kind of delicious dressing. The fun part is, they’re always different and what to include is totally up to you!! Mine consisted of roasted sweet potatoes, spiced sautéed chickpeas, sautéed arugula with big chunks of garlic, raw grape tomatoes, and some tri color quinoa under all that colorful goodness, topped with tahini and lemon 🌈 Such a perfectly balanced meal that leaves your hunger (and creativity!) feeling satisfied 🧘♂️
M O R N I N G V I B E S // A bowl filled with magic 🌟 Because why not? •
♥︎ @pureharvest coconut milk ♥︎ Frozen cherries & Raspberries ♥︎ @coyo coconut chocolate ice cream ♥︎ @thebeautychef glow powder ♥︎ @superfeast Tremella medicinal mushroom powder ♥︎ @bareblends plant based protein •
On top I indulged in a few Organic choc Coated strawberries, Hemp seeds, cacao powder, blueberries and @2die4livefoods cayenne pepper and cacao clusters 🙌
Thank you so much @natkringoudis and @shawntassonemd for the @superfeast powders that I won with your new ebook giveaway 💕 Everyone, definitely go have a look at their work! Highly recommend for all things hormones and health 🙌
Hellllooooo BUDDHA-ful Buddha Bowl 🙌🏼 Dinner so good, I’m wishing it never ended! I’m having a quick surgery tomorrow for a small umbilical hernia, and I’m guessing that I’ll probably be dreaming of this meal while I’m under! 😴 It’s full of quinoa, roasted summer squash, Brussel sprouts, mushrooms, cabbage, lentils, beets, cilantro, and topped with a tahini-maple dressing. 💛
⬇️ТЕКСТ на рус- см. 1й комментарий ⬇️🍝🥗 Easy healthy recipe vegetarian pasta 🍝with roasted red pepper 🌶sauce” recipe👌😋.
. 🍅INGREDIENTS 🌶:
📍3 red bell peppers, whole.
📍2 shallots, whole in peel.
📍2 cloves garlic, whole in peel.
📍1 cup unsweetened almond milk.
📍1 tablespoon olive oil.
📍1 teaspoon sea salt.
📍1/4 teaspoon freshly ground black pepper.
📍1 tablespoon arrowroot starch.
🥒 For the Zucchini Noodles 🥒:.
📍4 zucchini, ends cut off and spiralized or cut into noodles.
📍Grated vegan cheese or nuts, for garnish.
Heat oven to broil.
Place the bell peppers, shallots, and garlic on a baking sheet lined with tin foil or parchment paper.
Place the sheet in the oven and roast until charred. Flip over, then continue to roast until all sides have been charred. Remove from oven and let cool.
Peel away charred skin, seeds and stems on the red pepper. Set aside.
Add the roasted bell peppers, shallots, and garlic to a blender with almond milk, olive oil, sea salt, pepper, arrowroot starch, and blend until smooth.
Heat a large skillet over medium high heat. When the skillet is hot, add the sauce and cook for 3 to 4 minutes, until heated through.
Add the zucchini noodles to the sauce in the skillet and toss. Cook until soften, but not falling apart. Be careful not to overcook. Bon appetite 😉😋