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Roasted Sweet Potato & Quinoa Nourish Bowl 🌿🌱 w/ chickpeas, pomegranate and toasted almonds & a creamy vegan honey mustard dressing 🌿🌱
by @janetsmunchmeals
Serves: 3-4
1 large sweet potato, diced in 1 cm cubes
1 ½ tbsp avocado oil, divided
½ tsp each kosher salt, black pepper, paprika and garlic powder
2/3 cup uncooked quinoa
4 NotChicken patties
1 15 oz. can chickpeas, drained and rinsed
3-4 servings kale leaves, de-stemmed and chopped
1/3 cup pomegranate arils
1/3 cup sliced toasted almonds
Dressing
¼ cup vegan mayo
4 tsp Dijon mustard
2 tbsp maple syrup or agave nectar
¼ tsp garlic powder
1/8 tsp kosher salt
Preheat oven to 425 degrees F. Place diced sweet potato on baking tray lined with parchment. Drizzle with 2 tsp avocado oil. In a small bowl, combine the kosher salt, black pepper, paprika and garlic powder. Sprinkle half the mixture on sweet potatoes, toss, and place tray into oven. Bake 35 to 45 min until getting golden on outside and tender on inside. Remove from oven.
Meanwhile, cook quinoa according to package directions and set aside to cool somewhat. Cook NotChicken patties on a baking tray for 5 to 7 min per side, then remove and cut into slices.
In a skillet over medium heat, add chickpeas and 1 tsp of avocado oil, along with remaining seasonings mixture. Stir, cook 3 to 4 min until heated through. Combine all the Dressing ingredients in a bowl and stir together until smooth.
In a large mixing bowl, add chopped kale and drizzle remaining ½ tbsp avocado oil over kale. Massage oil into kale leaves. To serve, divide kale between bowls and top with quinoa, pomegranate arils, sweet potatoes, toasted almonds, chickpeas, and sliced NotChicken patties. Drizzle with dressing.
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