Move the bottom of the wrap over the top of the filling, and then pull back on the wrap to tuck your filling inside. The main ingredients in this recipe are sweet potatoes, chickpeas, cilantro, and spices, i.e., ingredients that you can find virtually at any grocery store and that you might already have in your pantry/fridge. Add the basil leaves to the boiling water and cook for 15 seconds. Add the the drained chickpeas along with the oil toss well to coat the chickpeas evenly with the spice mix. But for now, let me show you how easy (and affordable) it is to make flavorful and nourishing vegan meals. To make this a quicker dinner, bake/roast your sweet potatoes ahead of time. To store raw kale, simply transfer it to a ziplock bag or an airtight container. See more ideas about Recipes, Bowls recipe, Vegan bowls. If I were to buy canned beans, I’d need 4 cans and that would cost me a minimum of $4 here in NYC, but depending on the store or brand, could cost me upwards of $8. Then stuff the potatoes evenly with the steamed or sautéed kale, followed by the crispy blistered chickpeas. If desired, dollop a bit of Cashew Cream on each sweet potato. Day 2 of my mission to show you that beans can be comfort food! NOTE: you can also roast/bake the sweet potatoes up to a few days in advance. Remove the kale using a slotted spoon or tongs, leaving behind excess water. Place the potatoes on a rimmed baking sheet (line with parchment paper for easy cleanup). Just try this creamy pumpkin alfredo or quick avocado pasta for a vegan pasta dinner you’ll love. For a basic recipe, you need just two simple ingredients and from there you can have fun with flavors! It’s also weeknight friendly and takes, from start to … Below you’ll find a list of the 10 ingredients, along with helpful notes about the ingredients and suggested quantities. It’s often mildly spiced and has cucumber and fresh mint/cilantro folded into it. Transfer the spiced oil mixture to a blender with lots of fresh cilantro, water, and lime juice until it’s saucy. 4 large burrito-size wraps (can use gluten-free wraps), 1 extra large sweet potato, peeled and thinly sliced, 2 cups raw kale, thinly sliced or shredded. You can leave it exposed or loosely cover the basil with a plastic bag. Making crispy chickpeas at home is super simple. Add the grated cucumber to a bowl with the nondairy yogurt. Method 2 (unsoaked chickpeas): Cook the chickpeas in 5-6 cups of cool water + 2 - 2 1/2 teaspoons kosher salt (1 1/4 - 1 1/2 teaspoons sea salt) for 35-40 minutes at high pressure. Set aside. Spread 2 tablespoons of the Kale-Basil Pesto onto each wrap, leaving at least a 2-inch border. Pasta is the base of one of the three meals, and you can use any pasta shape and variety you like. I bought 3 large heads of kale, and that was enough to include in 3 large stuffed sweet potatoes, 4 wraps, 4 servings of pasta, and lots of extra kale for salads or smoothies. Breakfast Stuffed Sweet Potatoes - 5 different ways! Blend until the mixture is relatively smooth, and add a bit more water if needed to bring the sauce together. Set the roasted chickpeas … Buffalo Chickpea Quesadillas. I have several variations on my blog (I’ve included some at the very end of this blog post), but I realized I needed a version that was a bit more unique. Just be sure to buy an unsweetened plain variety! If you’re buying nutritional yeast by the bottle, 1 bottle will be plenty. My preference is coconut yogurt - I think it has the neutral yet tangy flavor you’re looking for in yogurt - but another plant-based yogurt such as almond, soy, or cashew-based yogurt should work fine too. This pumpkin spaghetti with caramelized onions, chickpeas and garlic kale is made from fewer than 15 ingredients. Plus, beans cooked from scratch taste better and are significantly cheaper than canned beans. Allow them to sit in the oven while you prepare the rest of the salad. These are my Buffalo Chickpea Quesadillas, popular with vegans and non-vegans alike, including picky children and alleged bean-haters. Heat the olive oil in a large (12-inch) skillet over medium-high heat, and ensure that the entire pan is entirely coated with the oil. Oftentimes, Indian food can be really spicy, and that’s where the raita comes in handy. I use Tuscan/lacinato/dino kale. But you’d never know because this sauce is *so* flavorful. If you can find it in bulk, you’ll need 1/2 cup of nutritional yeast. Drain and rinse and cook the chickpeas in 5-6 cups of cool water + 2 - 2 1/2 teaspoons kosher salt (1 1/4 - 1 1/2 teaspoons sea salt) for 8-10 minutes at high pressure. If you want to read a little bit more about raita, you can check out the full blog post here. 1/2-inch (~1.25 cm) knob ginger, thinly sliced or julienned, 1/2 of a jalapeño pepper, sliced into rounds, 1 1/4 cups (~16g) fresh cilantro (leaves and thin stems; discard tough stems). Bake for about 45 to 60 minutes until crispy and dry, shaking the pan every 15 minutes. In a medium bowl, stir together chickpeas with the olive oil, chili powder, black pepper, cumin, smoked paprika, and kosher salt. To ensure the pesto stays vibrant green throughout the week and doesn’t turn brown, it’s essential to blanch the basil. Plus, it’s meal prep friendly and makes great leftovers! Click for the … Cook for 30 seconds, tossing frequently to combine and to prevent burning. This enables the steam to escape from the potatoes so they cook evenly and don’t burst. Grate the cucumber using a box grater. Allow them to cook for 5-6 minutes, turning only once after a few minutes, to allow them to get a bit browned and crispy. Thai Butternut Squash Chickpea Curry — Rainbow Plant Life This Thai Butternut Squash Chickpea Curry is packed with aromatic Thai flavors and is indulgent yet healthy. If you don’t use all of the sauce in this recipe, store leftovers in an airtight jar in the fridge for 2 or 3 days. I buy dried chickpeas in bulk (as with all of my beans and lentils) and I cook them in my Instant Pot. Below you’ll find the recipes + steps for the meal prep you need to get done (below that are the actual recipes you can make with your prepped food). Simultaneously cooking the sweet potatoes and chickpeas will help cut down on the cook time. You may need to add more liquid watercolors to get complete bean coverage. Crispy Sesame Tofu and Mushroom Lettuce Wraps — Rainbow Plant Life. They do need to be cooked through! It’s also weeknight friendly and takes, from start to finish, just 45 minutes to make. Uncover and season with salt and pepper and continue cooking as needed to remove any remaining moisture. Chickpeas: you can either use canned or homemade, whatever is easier. Easy vegan recipes, healthy vegan recipes, vegan comfort food, vegan treats. It’s also weeknight friendly and takes, from start to finish, just 45 minutes to make. Line a large baking tray with parchment paper. This cilantro sauce is made with just a few ingredients and takes 10 minutes or less to make, prep time included. Transfer the chickpeas to a rimmed baking sheet (line with parchment paper for easy cleanup) and spread them out. That way, you can roast the chickpeas on an other oven rack at the same time. If desired, serve the wraps alongside some Cashew Cream as a dip. I recommend watching the corresponding Youtube video so you can some handy tips and a visual for what the prep and meals looks like, but the full recipes are written out below. Blend the cashews in a food processor or high-powered blender until they are broken down. Despite feeling gourmet, this meal is easy enough to prepare on a weeknight if you know how to multitask. 3 extra large sweet potatoes, baked according to the directions above. 249. In this meal prep, we’ll use it in all three condiments— the pesto, the cashew “parmesan,” and the cashew cream. Assemble the sweet potatoes. As with the pasta, I used plain old flour tortillas (that’s what’s on sale! Taste for seasonings and add more salt or lime juice as needed. Fill a saucepan or large pot with 1-2 inches of water and place over medium-high heat. Bake in the preheated oven for 20 minutes, or until crispy and golden brown and blistered in … Baked/roasted sweet potatoes will stay good in an airtight container in the fridge for several days. If you need to buy canned beans, you can totally do that. If you give this recipe a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below! ... Life Alive Juice $7.25 Apple, beet, carrot, celery, kale and wheatgrass. Cut a slit in the top of each baked and scoop out of some the sweet potato flesh so the sweet potatoes act as cavities for the toppings. 1 15-ounce can chickpeas (~440g), drained and rinsed; 1 bunch of scallions (~6-8 scallions), white and light green parts only, sliced thinly ; For serving; 8 large flour tortillas (can use gluten-free tortillas like this) If you get tired of kale, you can use half kale and half baby spinach. If you can, give the pan a shake and a toss halfway through cooking. But I eat beans almost every day, so I save quite a bit of money by buying dried beans. You can also prepare the raita in advance. Use a spatula to flip the beans and cook for another 3-5 minutes, or until the beans are browned and blistered. Both include ethereal tofu croutons that are puffy and crispy on the outside, and warm and soft inside. I always have lemons on hand because I use them every day, but I’d estimate you’d want about 4 lemons for this meal prep and the meals. If you want to know how easy it is to cook beans in the Instant Pot, I made a whole video on this topic! If you want to have stuffed sweet potatoes twice during the week and are cooking for 2 people, I’d recommend buying 5 or 6 sweet potatoes (the extra 1 or 2 potatoes are for including in the wraps). First, I toast the cashews for the pesto. So I figured I had to create a fusion of stuffed sweet potato-meets-Indian food. Add a few spoons of the Vegan Raita, drizzle on the Cilantro Sauce, and serve with a wedge of lime or lemon. Add a few pinches of salt and the Cashew Cream. We’ll be using raw and cooked kale in this meal prep. Top the pesto with the smashed chickpeas… Discover new flavors with nutrient-packed and delicious plant-based salads. Transfer the chickpeas to a rimmed baking sheet (line with parchment paper for easy cleanup) and spread them out. Crispy Chickpea Burgers. I used a little under 2 cups of cashews across these three condiments, but if you are feeding more than 1 or 2 people, you might want to double the pesto or cashew cream and therefore buy more cashews. 1 cup unsweetened nondairy yogurt (I prefer coconut yogurt), 1-inch piece fresh ginger, grated or finely minced, Pinch of cayenne pepper or Indian red chili powder (this is NOT the same thing as regular chili powder; it’s pure chili powder and is much spicier), 1⁄4 teaspoon kosher salt, plus more to taste. 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