Black Bean, Spinach and Goat Cheese Stuffed Sweet Potato with Balsamic Glaze

INGREDIENTS

Baked Sweet Potato
Black Beans
Tahini Sauce
Spinach
Red Onion
Goat Cheese
Balsamic Glaze
Salt and Pepper

DIRECTIONS

1. Roasted Sweet Potato: Scrub clean and dry. Wrap in foil and bake at 400 degrees for 1 hour.
2. In a sauté pan, add some olive oil then chopped red onion. Caramelize the onion for about 10 minutes. Add spinach and black beans slowly afterwards and let the flavors merry. 
3. Once the sweet potato is cooked, cut it in half. Spread some tahini sauce on the inside of the sweet potato, add your warm onion, spinach and black bean mix. Top with some goat cheese.
4. Broil in the oven for about 5 minutes until the goat cheese slightly browns.
5. Finish with a balsamic glaze.

Vegan Mexican Quinoa Salad

INGREDIENTS

Cooked Quinoa
Canned Black Beans (Rinsed and Drained)
Chopped Romaine Lettuce
Chopped Tomato
Corn (I used Canned from Trader Joe's)
Salsa
Lemon Juice
Herbs: Pepper, Cilantro, Onion

DIRECTIONS

1. Cooked Quinoa: Anytime you make quinoa it is 1 part quinoa and 2 parts liquid. For example, when making 1 cup of dry quinoa, add 2 cups of liquid. I cook my quinoa in a rice cooker and leave it on for 20 minutes with the top on. Cooks perfectly with no mess.
2. Build Your Salad: Romaine lettuce, cooked quinoa, black beans, tomato, corn, two heaping spoonfuls of salsa, juice of 1 lemon, and herbs.
3. Enjoy this guilt free vegan salad any day of the week for a quick lunch!

Black Bean and Mango Salad

INGREDIENTS

Black Beans
Cubed Mango
Chopped Tomato
Cubed Avocado
Corn
Cilantro
Chopped Red Onion
Lime Juice
Pepper

DIRECTIONS

1. Throw all ingredients together and toss with Lime juice!

Vegan Chocolate Black Bean Cookies

INGREDIENTS

1. 2 cans of Black Beans (rinsed and drained)
2. 1 1/2 cup of oats or oat flour
3. 1/2 cup of maple syrup
4. 2 tablespoons of cacao powder
5. 2 tablespoons of coconut oil
6. 1 tsp of baking powder
7. 1 tsp of vanilla extract
8. 1 cup of dark chocolate chips

DIRECTIONS

1. Preheat oven to 350.
2. Place black beans, oats, maple syrup, cacao powder, coconut oil, baking powder and vanilla extract in a food processor or blender and blend until smooth.
3. Fold in dark chocolate chips to the mix.
4. Roll cookies into 2 tablespoon balls and flatten on a coconut oil greased baking sheet.
5. Bake for 20 minutes. 
6. Enjoy these delicious chewy cookies for a fiber filled snack!

SUBSTITUTIONS

• Maple Syrup = Honey, Agave
• Cacao Powder = Raw Cacao
• Dark Chocolate Chips = Raw Cacao Nibs, Nuts, Milk Chocolate Chips

Roasted Sweet Potato and Black Bean Salad Perfect for Fall

INGREDIENTS

1 Sweet Potato
Cooked Quinoa
Black Beans
Pomegranate Seeds
Kale
Spinach
Cubed Mozzarella Cheese
Diced Red Onion
Apple Cider Vinegar

DIRECTIONS

1. Roasted Sweet Potatoes: Peel potato, cut into cubes and toss with some olive oil, bake at 400 degrees for 40 minutes flipping half way.
2. Add all ingredients into a bowl and toss with apple cider vinegar and your favorite seasoning!

Vegetarian Quinoa Power Bowl

INGREDIENTS

Cooked Quinoa (in water)
Chickpeas
Black Beans
Canned Tuna in Water (No Salt Added)
Steamed Broccoli
Chopped Tomatoes
Finely Chopped Spring Mix
Juice of 1 Lemon
Any Seasoning


DIRECTIONS

1. Cook your quinoa: Rinse the quinoa, bring the water to a boil and add your washed quinoa [Per every 1 cup of dry quinoa, cook in 2 cups of water]. Cover and cook on medium heat for 15-20 minutes until the water is obsorbed and the quinoa is cooked. 
2. Cook your beans: Soak beans in water for 12 hours. Bring water to a boil and add beans, cover and cook on medium heat for 30-45 minutes depending on how long they were soaked [the longer they soak, the more water they absorb and cook faster]. You can also use canned beans to make this process go faster :)
3. Wash and chop the tomatoes, spring mix and broccoli. 
4. To a large bowl add quinoa, beans, tuna, tomatoes, spring mix and broccoli.
5. Add the juice of 1 lemon and any seasoning.

NOTES

• I love to make a big batch of this in the beginning of the week and enjoy a bowl every day for lunch. Right before eating, add the lemon juice and seasoning!
• I would recommend opening your fridge and your pantry and tossing in any vegetables, or protein you have handy. Experiment!
• You will find 42 grams of protein in just 1 serving!! 1 serving = 4 cups (as shown in the photo above).