For some extra protein, I’ve also added some edamame beans. Edamame beans have become a bit of a staple for me, adding them to many of my plant-based dishes. Edamame is soybeans that come from the pod. I buy mine frozen and steam them for 3-6 minutes. (You want them to be al-dente and not overcooked. Overcooked edamame are mushy and dry – kinda gross).

Prep Time 15 minutes
Total Time 30 minutes
Servings 2 people

Vegan and Healthy Buddha Bowl

Ingredients

Buddha Bowl

• 1 heaping cup quinoa, cooked*
• 1 handful baby greens (spinach or lambs lettuce)
• 1/4 cup cucumber, chopped
• 1/2 zucchini, spiralized or grated
• 1/3 cup purple cabbage, thinly sliced
• 1/2 cup edamame beans
• 1 avocado

Mustard Paprika Dressing

• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 2 tsp dijon mustard
• 1 clove garlic, finely chopped
• 1/2 tsp paprika
• Pinch salt

Instructions

1. Prepare the veg: chop the cucumber, spiralize zucchini using a spiralizer (or grate with a cheese grater), thinly slice cabbage using a mandoline or a sharp knife. If using frozen edamame, steam for 3-5 minutes until al-dente.
2. Between two bowls, divide cooked quinoa*, leafy greens, cucumber, zucchini, cabbage, edamame beans, and avocado.
3. Prepare the dressing by mixing oil, apple cider vinegar, mustard, diced garlic, paprika, and salt.
4. Stir well with a fork to combine. Pour dressing over buddha bowl, using as much as desired.

NOTES
*To make 1 cup cooked quinoa: combine 1/3 cup quinoa and 2/3 cup water in a pot. Bring to a boil, then reduce heat and simmer for 12-15 minutes.
I like to prepare a big batch of quinoa to last me through the week, so it’s ready for buddha bowls like this. Quinoa will keep in the fridge for up to one week.
Mustard Paprika Dressing will keep in fridge for up to 5 days.
I’ve used a spiralizer to make my zucchini into noodles, however it’s not necessary for this recipe. If you don’t have one simply grate the zucchini using a cheese grater.
I’ve used a mandoline to thinly slice my cabbage, however, it’s not necessary for this recipe. If you don’t have one simply slice the cabbage very thinly with a sharp knife.

Nutrition Note: Information is a rough estimate
Calories: 465kcal | Carbohydrates: 38g | Protein: 11g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 252mg | Potassium: 1156mg | Fiber: 12g | Sugar: 3g

The post Vegan Buddha Bowl With Quinoa and Vegetables appeared first on The Beet.

What’s more, is that this soup makes for a great meal-prep recipe to feed you through the week. Reheat for lunches, or prep in advance of dinner partiers so you’re not so stressed the day of.

Nutrition Notes: Nutritional information is a rough estimate. Without the garnish.
Calories: 277kcal | Carbohydrates: 24g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Sodium: 501mg | Potassium: 626mg | Fiber: 4g | Sugar: 5g | Vitamin A: 14891IU | Vitamin C: 22mg | Calcium: 79mg | Iron: 3mg

For more vegan Thanksgiving ideas, check out this guide to 25 plant-based holiday recipes.

The post Curried Butternut Squash and Sweet Potato Soup appeared first on The Beet.

Best of all, this recipe is quick to make. You can have a piping hot dinner for six in just 40 minutes, with little work involved! It’s flavor-rich and satiating. And makes for a great meal prep dish to enjoy throughout the week. Simply reheat and eat.

The post Spicy Three-Bean Chili With Tortilla Chips appeared first on The Beet.

Certainly, this dish is tasty and flavourful. Plus, you can meal prep this recipe and enjoy during the week for lunch or a quick dinner. I also love to bring this salad to potlucks and BBQs. Certainly, it’s a hit with all types of eaters, vegan or not.

The post Vegan Thai Noodle Salad With Peanut Sauce appeared first on The Beet.

For this recipe; I’ve made it Mexican inspired. Stuffed with your favorite Mexican ingredients like black beans, tomato, and corn, topped with easy guacamole and drizzled with a simple vegan sour cream. Certainly, these baked sweet potatoes are easy to make with fresh ingredients. And it’s ready in 40 minutes.

This recipe uses fresh Mexican-inspired ingredients like tomato, cilantro, corn and black beans. Stuffed into sweet potatoes and topped with easy guacamole. Then drizzled with a citrusy vegan sour cream. Serve as a stand-alone main or side dish.

Why it’s healthier: The high fiber in corn can aid with digestion. It contains vitamin B and other essential minerals like zinc, magnesium, copper, iron, and manganese which is beneficial for overall health.

Healthy ingredients: Fiber, B vitamin s zinc, magnesium, copper, iron, manganese. Corn is also a good source of the antioxidants carotenoids, lutein and zeaxanthin, which are beneficial for eye health.

Black Bean Stuffed Sweet Potatoes

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Serves 4 people

Ingredients

• 4 sweet potatoes
• 1 tbsp avocado oil or neutral oil of choice
• 1/4 cup red onion diced
• 1 clove garlic diced
• 1 cup cherry tomatoes chopped
• 1 can black beans (400 ml)
• 1/2 cup corn
• 1/3 cup cilantro chopped, tightly packed
• 1/2 lime juiced
• 2 tsp olive oil
• 1/4 tsp sea salt
• Pinch pepper
• Pinch cayenne pepper flakes

Easy Guacamole (for topping)

• 1 avocado
• 2 tsp lime juice
• Pinch sea salt
• Vegan Sour Cream (to drizzle)
• 1/3 cup coconut yogurt
• 1/2 tsp lime juice
• Pinch sea salt

Instructions

1. Preheat oven to 400F/200C. Using a fork, poke small holes in sweet potatoes going all the way round, about 1-inch apart. Line baking tray with parchment paper, and paint sweet potatoes with avocado oil to lightly coat. Bake for 40 minutes, or until cooked through.
2. In a bowl combine chopped red onion and garlic, cherry tomatoes, black beans, corn, and chopped cilantro. Add lime juice, olive oil, sea salt, pepper and cayenne pepper flakes. Mix to combine.
3. Prepare easy guacamole: Mash avocado in a bowl with lemon juice and a pinch of sea salt.
4. Prepare vegan sour cream: In a separate bowl mix together coconut yogurt, lime juice and sea salt.
5. Cut sweet potatoes in half and fill with black bean medley. Top with easy guacamole and drizzle with vegan sour cream.

Nutrition Info: Nutrition information is a rough estimate.
Calories: 370kcal | Carbohydrates: 55g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Sodium: 229mg | Potassium: 1041mg | Fiber: 14g | Sugar: 9g | Vitamin A: 18839IU | Vitamin C: 25mg | Calcium: 94mg | Iron: 3mg

31 Delicious, Plant-Based Recipes to Make on Repeat

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The post Mexican-Inspired Black Bean Stuffed Sweet Potato With Corn appeared first on The Beet.

Furthermore, in this recipe, you’ll find grated carrots, chickpeas, quinoa, arugula, fresh herbs, roasted almonds and sweet dates. Certainly, this Moroccan salad is far from boring and bland!

Better yet, this Moroccan Carrot and Chickpea Salad can be prepared in advance, and will last up to 3 days in the fridge! I love a good meal prep salad that you can rely on for healthy mid-week lunches and quick dinners.

Now, let me tell you exactly how to make this Moroccan Carrot and Chickpea Salad so that you can get crunching and munching immediately!

Moroccan Carrot and Chickpea Salad

Recipe Developer: Hannah Sunderani, @twospoons.ca

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Why we love it: This Moroccan-inspired salad is gluten-free, low in calories, and easy to make. It’s packed with fresh and whole foods including several immune-boosting foods like cumin, ginger, pepper flakes, oranges, and lemon. This salad will keep fresh for up to 3 days in the fridge. For time purposes: “To speed the quinoa cooling process, spread cooked quinoa into a shallow bowl. This will allow for the steam to release faster.”

Health Benefits: This flavorful salad is full of superfoods that are rich in nutrients like quinoa, chickpeas, almonds, arugula, and mint. While salad dressings are normally high in calories and sugar, this one is not. The Moroccan dressing is flavored with healthy spices and powerful antioxidants like pepper flakes, cumin, and ginger.

Make it for: A healthy and filling lunch or serve it as a side dish with dinner.

Ingredients:

• 2/3 cup quinoa
• 1 1/3 cup water
• 1/2 cup almonds
• 1 shallot small
• 1 cup carrots grated
• 1 can chickpeas (400 ml)
• 2.5 oz arugula
• 1/2 cup mint tightly packed
• 1/4 cup dates chopped

Moroccan Salad Dressing

• 1/4 cup + 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp orange juice
• 1 tbsp maple syrup
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/4 tsp sea salt
• pinch red pepper flakes

Instructions

1. In a saucepan combine quinoa and water. Bring to a boil, then reduce to simmer and cook quinoa for 12-15 minutes. Fluff with a spoon and cover with a tea towel. Let cool.
2. Toast almonds in a skillet on medium heat, stirring often until fragrant and golden browned (approx. 8-10 mins). Remove from heat.
3. Prepare dressing in a small bowl by whisking together oil, lemon juice, orange juice, maple syrup, cinnamon, ginger, cumin, coriander, sea salt, and red pepper flakes.
4. In a large mixing bowl combine quinoa, chopped shallot, grated carrot, chickpeas, arugula, chopped mint and dates, and toasted almonds. Pour over the dressing and toss to combine.

Nutrition Notes: Nutrition information is a rough estimate.
Calories: 317kcal | Carbohydrates: 26g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Sodium: 121mg | Potassium: 396mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4015IU | Vitamin C: 9mg | Calcium: 81mg | Iron: 2mg

The post Moroccan-Inspired Salad with Superfoods and Plant-Based Protein appeared first on The Beet.

Why it’s healthier:  Spinach and kale are both nutrient-dense vegetables high in vitamin C and K. These green leafy vegetables are high in antioxidants and minerals that help lower cholesterol as well as protect against cancer and heart disease.

Healthy ingredients: Vitamin A, vitamin B6, manganese, calcium, copper, potassium, magnesium, fiber.

Notes:
Kale caesar can be prepared hours in advance or even the day before. In fact, it tastes better over time as the dressing has time to absorb into the leaves. Dress the kale with the caesar dressing, cover well, and keep in the fridge. Right before serving, top salad with apples, pomegranate seeds, nuts, and dried fruit.
Nutrition Notes: Information is a rough estimate. 
Calories: 217kcal | Carbohydrates: 14g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 4mg | Potassium: 73mg | Fiber: 3g | Sugar: 7g

The post Harvest Kale Caesar Salad With Pomegranate Seeds and Cranberries appeared first on The Beet.