Three of my favorite bowls! Balanced, colorful, whole food plant based, packed with flavors and nutrients (See all recipes below )

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#wholefoodplantbased #bowls #vegan

SWEET POTATO BOWL | 2 servings
2 big sweet potatoes
1 red onion

Tahini dressing
2 tbsp tahini
1 tbsp lemon juice
1/2 tbsp maple syrup
Water to thin

For the chickpeas
230g chickpeas, drained
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp chili
3 cup kale

TROPICAL BOWL | 2 servings
Marinade:
2 tbsp tamari sauce
1 tbsp maple syrup
1 tsp garlic powder
1/2 tsp dried thyme
1/4 tsp dried ginger
Pinch cloves
200g Firm tofu

Mango salsa:
1/2 mango
1 avocado
1/4 red onion
1/2 tbsp lime juice
Pinch salt & chili flakes

For the bowl:
1/2 cup Quinoa, dry
Greens/ lettuce
Cherry tomatoes

BURRITO BOWL | 2 servings
Cheese Sauce:
1/2 cup cashew nuts (first boil 5 min then drain if not using a high speed blender)
1 1/2 tbsp nutritional yeast
1/2 tsp salt
1/4 tsp onion powder
1/4 tsp turmeric
1/4 cup water

Beans:
230g back beans, drained
2 tbsp corn kernels
1/2 tsp paprika powder
1/2 tsp garlic powder
1 tsp cumin
Water to cover

Tomato salsa:
6 cherry tomatoes
1/4 red onion
2 tbsp chopped fresh coriander

For the bowl:
Lettuce
Red bell pepper
Cucumber