Harvest Buddha Bowl with Lemon Tahini Dressing is made with fresh spiralized beet and sweet potato noodles, spiralized apple, chickpeas, spinach and more! Pack this bowl for lunch to fuel up for the day.
Add to blender: 6 oz. brewed coffee (Pike Place Roast recommended), 1 banana, ½ cup chocolate almondmilk, 2 Tbsp. chia seeds, 1 Tbsp. honey and 1 Tbsp peanut butter. Blend until smooth. To make smoothie thicker, add 1 cup ice cubes and blend again.
Vegan Chickpea & Sweet Potato Bowls! Vegetarian, gluten free, dairy free, and easy to make! Recipe is on Jar Of Lemons.
Simple Spinach Tofu With Turmeric Rice. I added onions to the saute, reduced olive oil used, and poured in some veggie broth to help tofu cook without burning. I used a dill seasoning mix. I really enjoyed the flavor!
Crispy Peanut Tofu & Cauliflower Rice Stir-Fry: BAKED NOT FRIED crispy tofu in a peanut glaze! So friggin' delicious especially over cauliflower fried rice!
Curried Cauliflower Rice Kale Soup is one flavorful healthy soup recipe to keep you warm this season. An easy paleo soup recipe for a nutritious meal-in-a-bowl. Roasted curried cauliflower "rice" with kale and even more veggies to fill your bowl! A delicious vegetarian soup to make again again! Vegan and Whole30 friendly! | CotterCrunch.com