There has been so much amazing action on Instagram lately and I’ve been loving all of
your feedback. This recipe was requested by you! It is one of my weeknight go-to’s. I’ve
been loving having a few vegan recipes to quickly put together throughout the week. You
can prepare all of the components over the weekend and utilize them in different ways
throughout the week. Feel free to use your favourite veg or even switch up a different
bean-the possibilities are endless! For the base of this recipe I use the crispy
cauliflower brown rice that I posted last week. I make a big batch and eat it throughout
the week (FYI quite delicious with fried eggs over top!). Remember that healthy eating
doesn’t need to be expensive, difficult or confusing. Buy real food and spend a few
hours preparing and you’re set.
Serves 3-4
Ingredients:
• 1 tbsp sesame oil or avocado oil
• 1/2 red onion, sliced (about 1 cup)
• 2 bell peppers, sliced
• 1 zucchini, sliced
• 1/2 cup red cabbage, shredded
• 1 cup broccoli, chopped
• 3 cups cooked brown lentils (1 cup dry if cooking from scratch)
• salt
• 1 batch of Crispy
Cauliflower Brown Rice
• 2 scallions thinly sliced (whites only)
• 1/4 cup toasted pumpkin seeds
• lime wedges (for serving)
Sauce Ingredients:
• 1/2 cup cashew butter (peanut or almond butter works well too!)
• 1 tsp sesame oil
• 1/4 cup rice vinegar
• 3 tbsp reduced sodium gluten free tamari
• 3 tbsp sambal oelek or sriracha
• 1 tsp honey or maple syrup
• juice of 1 lime
• 3 tbsp of water
Directions:
1. If you are cooking your own lentils, put them on the stove first. While they are cooking, heat 1 tbsp of desired oil into a large non-stick skillet over medium/high heat. Cook red onion until they soften, season with salt and add peppers. Cook for another 5 minutes.
2. Once peppers have softened, add zucchini and cook until they begin to slightly brown. Add red cabbage and allow to soften (about 6-7 minutes). Add your broccoli, stir, and turn heat to low.
3. For the sauce, add all ingredients to blender and continue to pulse until smooth.
4. Time to assemble! Add your cauliflower brown rice to a bowl, top with veggies, lentils, scallions and pumpkin seeds. Serve with the spicy cashew sauce and lime wedges.
Although we just got through the last of our Thanksgiving leftovers,
it is now time to prepare ourselves yet again for another Holiday debauchery of eating,
eating and more eating. Regardless of the holiday time, am I alone in this constant
comfort food craving that has yet to come to an end? Something to do with the dark days
and cold weather I assume… In any case, the holidays are a time to indulge so long as we
do so in moderation. A little of the bad stuff counter-acted with a lot of the good
stuff makes for a holiday we can enjoy and most importantly feel good about. So, to help
you get all those nutrients in between those forkfuls of pie and mashed potatoes, I’ve
created a completely meat and dairy free bowl that is packed with protein and vitamins.
Most importantly, this is one tasty and filling bowl. Here are the components:
