VEGAN BUDDAH BOWL

Serves 2
Prep time: 15 mins
Cook time: 20 mins
This vegan buddha bowl has it all – fluffy quinoa, crispy spiced chickpeas, and mixed greens, topped with a mouthwatering red pepper sauce!
Ingredients
Quinoa
  • 1 Cup Quinoa, rinsed
  • 2 Cups Water

Chickpeas

  • 1½ Cups Cooked Chickpeas
  • Drizzle Olive Oil (or other neutral oil)
  • ½ Tsp Salt
  • ½ Tsp Smoked Paprika
  • 1 Tsp Chili Powder
  • ⅛ Tsp Turmeric
  • ½ Tsp Oregano
Red Pepper Sauce
  • 1 Red Bell Pepper, ribs and seeds removed
  • 2 Tbs Olive Oil (or other neutral oil)
  • Juice from 1 Lemon
  • ½ Tsp Pepper
  • ½ Tsp Salt
  • ½ Tsp Paprika
  • ¼ Cup Fresh Cilantro
Everything Else
  • Mixed Greens
  • An Avocado
  • Sesame Seeds for Garnish
Instructions
  1. Start by cooking the quinoa. Bring 2 cups water to a boil, then add quinoa. Simmer for about 15 minutes until all water is absorbed. When done, remove from heat and keep covered for about 10 minutes so quinoa can absorb any excess water.
  2. Preheat oven to 425. In a bowl, toss chickpeas, oil, and spices until chickpeas are evenly coated. On a baking sheet lined with parchment paper, bake chickpeas for 15 minutes. When done, remove from oven and let cool.
  3. To make red pepper dressing, add all dressing ingredients to a blender and blend until smooth.
  4. Finally, assemble the buddha bowls. In two bowls, add quinoa, mixed greens, avocado, and chickpeas. Drizzle everything with red pepper sauce, and sprinkle with sesame seeds.

Source: Dailyburn.com

APPLE, CRANBERRY COLESLAW SALAD

A crunchy healthy salad with cranberries that have a tremendous amount of antioxidant capacity.
Yield: About 8 servings
Ingredients
Dressing
    • 3/4 cup fat free Greek Yogurt (I recommend using Fage, other brands may will be too thin)
    • 1/4 cup mayonnaise
    • 1/4 cup honey
    • 2 Tbsp apple cider vinegar
    • Salt and freshly ground black pepper
Coleslaw
  • 1 small cabbage, shredded (6 – 7 cups packed)
  • 1 1/2 cups matchstick carrots
  • 2 large gala apples, sliced into matchsticks (about 3 cups)
  • 1/2 cup sliced green onions
  • 3/4 cup sliced almonds or 1 cup slivered almonds
  • 3/4 cup dried cranberries

Directions

  • In a mixing bowl whisk together Greek yogurt, mayonnaise, honey and apple cider vinegar until smooth, while seasoning with salt and pepper to taste.
  • In a large bowl toss together cabbage, carrots, apples, green onions, almonds and cranberries. Pour dressing over cabbage mixture and toss to evenly coat. Serve immediately for best results.

Recipe source: Cooking Classy