Here are some of my favorite plant-based bowls that are nourishing, balanced, filling, colorful and so delicious!
SAUCES:
1- GARLIC TAHINI LEMON SAUCE
- 1/2 cup tahini
- 1-2 cloves of garlic
- 1 1/2 lemon, juiced (or more to taste)
- 2 tbsp nutritional yeast
- pinch of salt
- water to taste, to thin out the consistency
2- SWEET BALSAMIC DIJON DRESSING
- 1 tablespoon olive oil
- 3 tbsp white balsamic vinegar
- 3 tbsp maple syrup
- 1/2 tsp dijon
- salt to taste
3- SESAME SOY DRESSING (
https://plantbasedjess.com/sesame-soy-dressing/)
- 1/4 cup soy sauce
- 1/4 cup water
- 3 tbsp rice vinegar
- 2 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 tbsp sesame seeds
- 1 clove of garlic
- 1/4 tsp red pepper flakes - optional
4- CREAMY HERB SAUCE
- 1 cup plain vegan yogurt (I like Cashew yogurt from Forager)
- 1 lemon, juiced
- 1-2 cloves of garlic
- large handful of fresh herbs (I used dill and mint)
- salt to taste
✅ 04:02 BOWL #1
Brown rice
Lettuce
Quick slaw (half each purple and green cabbage finely sliced, 1 large lemon (juiced), salt, then let it sit for at least an hour in the fridge)
Cucumber
Grapes
Red pepper
Broccoli
Red onion
Sprouts
+ Garlic tahini lemon sauce (see above)
+ Crispy chickpeas from the brand Biena
✅ 04:26 BOWL #2
Lettuce
Broccoli
Snap peas
Red pepper
Carrots
Red onion
Croutons
Radishes
Nutritional yeast
Avocado
+ Barley lentil from the brand 365
+ Sweet dijon dressing (see above)
✅ 05:10 BOWL #3
Soba noodles from the brand Hakubaku
Lettuce
Cucumber
Red pepper
Clementine
Carrots
Cilantro/basil
Green onions
Peanuts
+ Sesame soy dressing (see above)
+ Sesame ginger marinated tofu from the brand Nasoya
✅ 05:59 BOWL #4
Quinoa
Lettuce
Carrots
Cucumber
Red pepper
Avocado
Red onion
Radishes
Pita bread
+ Creamy herb sauce (see above)
+ Cooked beets from the brand Love Beets
+ Crispy chickpea from the brand Biena
❤️😊
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