| Ingredients | Quantity |
|---|---|
| rolled oats | 1/3 cup |
| banana | 1 medium |
| Plant Milk | 1/2 cup |
| cinnamon | 1/2 teaspoon |
| dark chocolate (chopped)/chocolate chips | 1 tablespoon |
| chia seeds | 1 teaspoon |
| banana | 1/2 |
Step 1: In a small saucepan, combine oats, mashed banana, almond milk, cinnamon, and chia seeds. Simmer until milk has absorbed into the oats, about 5-8 minutes, stirring occasionally
Step 2: Place into a bowl and top with chocolate chips, banana slices, banana bread chunks, and/or nuts + seeds. Enjoy immediately!
Source: Bakerita
| Ingredients | Quantity |
|---|---|
| long grain brown rice | 1 cup |
| lime juice | 2 tablespoon and 1 tsp |
| lime zest | 1/2 teaspoon |
| cilantro | 1/4 cup and 1 tbsp |
| tomatos | 4 |
| red onion | 1/2 cup and 2 tbsp |
| jalapeño pepper | 1 |
| salt | to taste |
| avocados | 2 |
| olive oil | 3 tablespoons |
| corn | one 15oz can |
| chili powder | 1/2 teaspoon |
| chipotle powder | 1/2 teaspoon |
| extra firm tofu | 14 ounces |
| black beans | one 15oz can |
For the cilantro lime rice
Step 1: Cook rice according to package instructions. Add lime juice, zest and cilantro and stir to combine.
For the pico de gallo
Step 2: Combine tomatoes, red onion, jalapeño, and lime juice in a medium bowl. Stir to combine. Season with salt, to taste.
For the Guacamole
Step 3: In a small-medium bowl, mash avocado with lime juice, onion and cilantro. Season with salt, to taste.
For the bowls
Step 4: Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add corn, 1/4 teaspoon chipotle powder and 1/4 teaspoon chili powder. Stir and sauté for 5-8 minutes, or until begins to brown. Remove corn from pan.
Step 5: In a large bowl, toss tofu with remaining chili powder and chipotle powder. Working in two batches, add 1 tablespoon olive oil to the pan over medium-high heat and add half of tofu. Cook for 5 minutes, flipping over half way through, or until browned and crispy. Repeat with second batch.
Step 6: Your bowl starting with the chipotle-lime rice, adding beans, tofu, corn, pico de gallo, and guacamole.
Source: Kara Lydon Nutrition
| Ingredients | Quantity |
|---|---|
| penne pasta | 250 grams uncooked |
| extra virgin olive oil | 1 tablespoon + 1/2 teaspoon |
| garlic cloves | 4-5 |
| cornflour | 1 1/2 tablespoons |
| unsweetened almond milk | 2 cups |
| salt + pepper | 1/2 teaspoon |
| sun dried tomatoes | 1/2 + 1/4 cup |
| nutritional yeast | 1 tablespoon |
| onion | 1 |
| chilli flakes | to taste |
| dried oregano | 1/2 teaspoon |
| rocket/baby spinach | 2-3 big handfuls |
Step 1: Cook your pasta according to the package instructions, but leave the pasta just slightly undercooked. Set aside.
Step 2: Add 1 tbsp olive oil into a large frying pan over medium to high heat. When hot, add garlic and cook for 2 minutes or until lightly browned. Mix in cornflour and cook for a further minute. Add 1/2 tsp of salt and 1 cup of almond milk, making sure that the mixture is smooth besides the garlic. When it has thickened, add the remaining cup of almond milk. When it has thickened slightly (it will thicken further when blended), pour this into a blender.
Step 3: Add 1/2 cup sun dried tomatoes, nutritional yeast and 1/3 cup water to the blender and blend until smooth. Set aside.
Step 4: Rinse out the frying pan and heat up 1/2 tsp of oil. Cut the remaining sun dried tomatoes to be roughly 2cm pieces. Add this along with the onion to the pan and sauté for 3 minutes. Add chilli flakes and dried oregano and cook for a further minute. If it sticks to the frying pan, add a splash of water.
Step 5: Pour the sauce into the pan, making sure the heat is low to medium to prevent it from sticking. When the sauce is heated through, add in the pasta. Add pepper to taste and any extra salt or a splash of water if needed. When the pasta is heated through, serve this on top of the greens.
Source: Amy Le Creations