The Vegan Impact Recipe of the Month

May 18, 2018

Summer is almost here, and you know what that means-lots more salads and an emphasis on seasonal produce!

The warmer temperatures signify a need for fresher, cooling foods, like summer fruits and veggies and having meals that are light, refreshing, but still nourishing. While the winter months call for warm, hearty meals and entrees, summer dishes focus on things like fresh greens, grain dishes and chilled foods.

Buddha bowls are an optimal choice when it comes to getting a filling, well-balanced, plant-dense meal, that’s both easy to prepare and delicious. Rather than just opt for a boring old salad, Buddha bowls have an assortment of beautiful and texture-rich ingredients that you can customize to fit your specific taste. The absolute secret to a really fabulous bowl is a great homemade dressing. Some options for loaded bowls:

 

Protein: Roasted chickpeas, beans, baked tofu, lentils, quinoa

Carbs: Roasted sweet or regular potatoes, rice, charred corn

Greens: Kale, arugula, baby spinach, roasted Brussels Sprouts or broccoli, fresh herbs

Fats: Spiced nuts, avocado, olives, hemp seed

Veggies: Shredded carrots, tomatoes, sliced red cabbage, green beans, cauliflower rice, roasted beets, mushrooms

 

The possibilities are endless and they can be easily made with most ingredients you might already have on hand at home. Here’s our favorite variation though, if you need some inspiration!

 

 

KALE SWEET POTATO BUDDHA BOWL WITH ROASTED CHICKPEAS AND GARLIC GINGER CASHEW SAUCE

(serves two)

 

1 large sweet potato, sliced thin into rounds

 

2 cups broccoli florets

1 can chickpeas, drained, rinsed and patted completely dry

3 cups chopped kale

1 avocado, sliced

1 ½ cups cooked brown basmati rice

Juice of one lime

½ cup chopped cilantro

 

SAUCE

¾ cup raw cashews, soaked in water for one hour

1 garlic clove, minced

1 tsp minced fresh ginger

1 tbsp tamari

1 tbsp maple syrup

1 cup fresh water

Salt and black pepper to taste

 

Preheat oven to 400 degrees

Lay chickpeas on a baking sheet (make sure they’re completely dry!) and roast at 400 degree for 15 minutes

After 15 minutes, remove from oven and pour about 1 tsp avocado oil and desired spices (salt, pepper, garlic powder) over chickpeas and shake until they’re well coated

Place back in oven and roast for another 15 minutes or until the chickpeas are lightly browned and crispy

Once they’re crispy, toss sweet potato rounds with a little olive oil and salt and pepper, lay them on another baking sheet and roast at 400 degrees for 20 minutes

Also, toss the broccoli with oil, salt and pepper and add to sweet potato pan after 20 minutes, and roast them both for another 15 minutes

Meanwhile, mix lime juice and cilantro into rice

Drain the cashews and pour all dressing ingredients into blender and blend until smooth

Arrange kale with avocado, cilantro lime rice, chickpeas, roasted potatoes and broccoli, and then top with cashew dressing

 

 

To learn more about Chef Lisa click here: http://theveganpact.com/

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