The best morning starts with a breakfast like this one. Tastes like dessert but feels like a really satisfying yet light breakfast.
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This salad nails everything I’m looking for out of a salad as a main course. High in protein, packed with layers of flavor and easy to make. Perfect for most seasons, the mint makes this refreshing in the summer, and the roasted cauliflower gives you the warming vibes you’re looking for in the fall/winter. It’s a perfect party dish or a one stop shop to your Sunday meal prep! Versatility is key when eating a plant based diet and this recipe does not dissapoint.
One of the most important spices in this dish sumac, can be a little harder to find! Call your local grocery store to check or order it online! You can make it without it, however the sumac gives you all the moroccan vibes this dish is calling for!
It serves about 4 depending on how hungry you are… :)
The Roasted Veggies:
1 tbsp olive oil
1 tsp sumac
1 tsp paprika
1 tsp granulated garlic
1 tsp maple syrup
1 tsp salt
1 purple sweet potato, diced
1 head cauliflower, chopped
3 cups cooked quinoa
2 carrots, sliced
1 cup pine nuts
1 cup dried currants
1 cup micro greens
1 cup chopped mint
1 orange, juiced and zested
1 lemon, juiced
Drizzle of extra virgin olive oil
salt + pepper
Roasted veggies from above
Preheat your oven to 375.
For the roasted veggies, grab a bowl and mix everything together from that ingredient list.
Pop them on a sheet pan and roast for about 20 minutes.
In a separate bowl, add all of the ingredients for the salad and mix well.
Add roasted veggies once their done and toss into the salad.
Taste test for salt, pepper and enjoy!
This recipe combines all of the favorite things about a Med spread without any frying and any dairy. Making this a much healthier way to go. The use of cashew cream for the tzatziki makes it actually impossible to tell that there is no dairy whatsoever in the sauce. Ive made this plenty of times to non-vegans who absolutely can’t tell the difference.
This salad has all the elements. Earthiness, sweetness, tanginess and lots of deliciousness!
Who doesn’t love a good veggie burger? These are high in protein, super simple to make and incredibly flavorful. They’re great on a bun, with plant based cheese, in a wrap or wrapped up in collard greens like in this recipe. They make the perfect meal prep as you can make the burger patties ahead of time and cook them whenever you’re ready.