Buddha Bowl

INGREDIENTS

Marinated Kale
Sweet Potato
Chickpeas
Broccoli
Tahini Sauce
Lemon Juice
Oregano
Turmeric

DIRECTIONS

1. Marinated Kale: Gently rub kale with some olive oil.
2. Sweet Potato: Scrub clean and cut your sweet potato in half and roast in a 400 degree oven for about 40 minutes.
3. Roasted Broccoli: Place your broccoli on a baking dish, sprinkle with olive oil and roast at 400 for about 15 minutes.
4. Pan Fried Chickpeas: Warm some coconut oil in a saute pan. Rinse and drain your chickpeas and toss with turmeric, oregano, pepper and chili flakes. Throw them in a saute pan for about 10 minutes until seared.
5. Tahini Lemon Dressing: Mix tahini with lemon juice and serve with the bowl.

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!