falafel bowl w/ beet hummus—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
does the color of your food make a difference to you? lately I’ve been really into elevating simple meals by adding lots of color to my plate, and I swear it makes the food taste better!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this bowl is a lot easier than it might look, the falafels are air fried which cuts down the time by a TON. this recipe makes anywhere from 12 - 18 balls, I actually like doubling the batch and keeping a bunch frozen for days I don’t feel like cooking.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
if you try this bowl send me a pic! have a happy happy friday💖
⠀⠀⠀⠀⠀⠀⠀⠀⠀
full recipe ⇣
https://theplantcollective.co/vegan-falafel-bowl-with-beet-hummus/
smashed potatoes w/ vegan ranch— ⠀⠀⠀⠀⠀ smashed potatoes w/ vegan ranch—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
my not so guilty pleasure 🤤 typically potatoes are deep fried and ranch is loaded with dairy and chemicals. fortunately, this version is just as good as authentic potatoes and ranch minus all the processed junk and animal products.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
for the potatoes you’ll need to boil them until fork tender, toss with seasoning (I used sea salt, paprika, and dried cilantro), smash them on a baking tray, then bake at 400 for about 30 min.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
for the vegan ranch, blend—
1 cup vegan mayo (I like @primalkitchen )
1/4 cup oat milk
1 tsp apple cider vinegar
1 tsp dijon mustard
2 tbsp fresh parsley leaves
2 tbsp fresh dill
1 tsp garlic powder
1 tbsp paprika
sea salt & pepper (to taste)
giant white bean chili— ⠀⠀⠀⠀⠀⠀⠀⠀ giant white bean chili—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this is literally prob the best soup I’ve ever made. if you like creamy & fatty recipes but still want to be healthy (hi, me) this soup is for you!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
the bulk of the soup are the beans, specifically the giant white beans. I bought them canned at @traderjoes in a red sauce but ended up draining and rinsing them to get rid of the tomato and oil and it worked soooo well. if you can’t find giant white beans, just add another can of regular white beans. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
recipe⇣
https://theplantcollective.co/giant-white-bean-chili/
my 2 biggest complaints in regard to my skin are d my 2 biggest complaints in regard to my skin are due to cold weather - eczema and ultra dry skin😭
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I’ve cut out processed foods (for the most part😬) and introduced pre and probiotics to keep my gut healthy which has gotten rid of the eczema during spring, summer, and fall. unfortunately, when I'm in cold, dry weather the eczema creeps back.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
while I haven’t been able to get rid of it 100%, I started using @trulybeauty unicorn CBD which has been helping SO much. the cream is extremely thick and difficult to spread so I only use it on my hands, ankles, elbows, and anywhere I'm prone to eczema. obviously everyone is different, but this strategy has worked for me!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
my skin is super dry in general, and if I don't exfoliate weekly the dead skin builds up resulting in itchy, ashy skin. I've been using @trulybeauty 's CBD body scrub for a few months now and it is one of the only scrubs that actually removes all the dead skin and keeps my skin fully clear for up to a week.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I wrote an entire blog post on dry skin - if you relate to any of this, I highly recommend checking it out. It's not possible to get rid of dry skin for good BUT there are a lot of methods and products that can help keep your skin comfortable year round, especially during the dry winter months.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
https://theplantcollective.co/dry-skin-treatments-i-swear-by/
blueberry chocolate baked oats—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
happy monday from these baked oats, aka a giant cookie🍪 this breakfast is SO decadent and feels like it can’t possibly be healthy, but it is! oats are extremely filling and keep you satiated for hours making them a great weight loss food. this meal right here (397 cal) is proof weight loss journeys can be enjoyable🥰
⠀⠀⠀⠀⠀⠀⠀⠀⠀
here’s how to make it:
1/2 cup rolled oats
1/2 banana
2/3 cup vanilla oat milk
1 tsp baking powder
1 tbsp brown or coconut sugar
⠀⠀⠀⠀⠀⠀⠀⠀⠀
blend then pour into a mini cast iron skillet or baking dish. top with blueberries, a tbsp or so of vegan chocolate chips, and sea salt. bake for 30-35 min at 400 degrees. top with the other 1/2 of the banana and enjoy!
reese’s peanut butter cup smoothie bowl—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
prob my favorite smoothie of all time. I grew up on dairy queen reese’s peanut butter cup blizzards which inspired this smoothie bowl 🥜 this version is 10x healthier though and tastes just as indulgent as the original!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I like mine pretty light and simple, if you want it more decadent melt 1/4 @hukitchen chocolate bar and mix it into the smoothie once it’s blended.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
to get it to a thick “ice cream” consistency, you don’t want to add too much milk. I start with 1/4 cup and gradually increase to about 1/2 cup, sometimes less. if you don’t have a tamper with your blender, try using a food processor. it’s faster and much easier to blend - thick mixtures like this tend to get stuck easily and can burn your blender if you don’t have a tamper to keep the mixture moving.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
recipe⇣
2 frozen bananas
1/2 cup vanilla macadamia milk
1/2 tbsp pb2 powder
1 scoop protein powder
1 tbsp peanut butter (topping)
1 tbsp vegan chocolate chips (topping)
1/2 tbsp hemp seeds (topping)
1/4 cup granola (topping)
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—add frozen bananas, 1/4 cup milk, pb2 powder, and protein powder to your blender or food processor.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—start to blend and gradually add more milk if the mixture isn’t moving. be careful not to add too much milk, or the mixture will be too liquidy (which works too!)
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—add granola to the bottom of your jar and top with the “ice cream”.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—top with peanut butter, hemp seeds, and vegan chocolate chips.
chickpea dal— ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ultima chickpea dal—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
ultimate cozy meal! this chickpea dal took 30 minutes total, I highly recommend it as a meal prep option. if you’re new to veganism or are looking to introduce more plant-based meals, this dal is perfect. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
if you don’t have chermoula seasoning, feel free to swap it for curry or a really any Indian seasoning. if you like spice, add a little cayenne!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
recipe (serves 2-4) ⇣
https://theplantcollective.co/chickpea-dal-under-30-minutes-to-prepare/
chocolate baked oats—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
these oats have been on repeat - it literally tastes like you’re eating a giant cookie 🍪 you’ll need a mini baking dish or a little skillet like this - if you’re cooking for multiple people multiply the recipe by 4 or 5 and bake in a regular baking tray. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
in a blender:
1/2 cup oats
1/2 banana
1 tbsp cacao powder
1 tbsp agave or coconut sugar 
1/2 tbsp peanut butter
1 scoop protein powder
1 tsp baking powder
2/3 cup vanilla oat milk
⠀⠀⠀⠀⠀⠀⠀⠀⠀
bake for 30 - 35 min at 400 degrees then top with the other 1/2 of the banana, cacao nibs, peanut butter, sea salt, and hemp seeds
blood orange teriyaki tofu & asparagus pea fried r blood orange teriyaki tofu & asparagus pea fried rice—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this recipe wasn't planned, it just kinda came to be while cooking with random ingredients in my kitchen. now it’s a meal prep staple!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
the blood orange teriyaki is coated in a thick glaze (I sautéed it in tamari, agave, oat milk, rice vinegar, and blood orange) which pairs so well with the fried rice which has a small amount of vegan butter, but is otherwise super fresh and light. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
full recipe ⇣
https://theplantcollective.co/blood-orange-teriyaki-tofu-asparagus-pea-fried-rice/
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Recipes · January 26, 2021

Rainbow Macro Bowl

Jump to Recipe Print Recipe

This rainbow macro bowl is packed with nutritious and balanced ingredients including glazed tofu strips, cilantro lime black rice, baked sweet potato, and raw veggies topped with a delicious and flavorful miso almond ginger dressing. I love all of these ingredients paired together, but feel free to repurpose any one in another recipe or alone.

vegan rainbow macro bowl

Miso Almond Ginger Dressing

This dressing is truly one of my favorite dressings of all time – it’s incredibly flavorful and goes great in most any recipe. I use it as a stirfry dressing (check out the recipe for my CRISPY TOFU STIRFRY) or as a dip (goes great with these DUMPLINGS.)

vegan rainbow macro bowl. closeup of miso almond ginger dressing

Cilantro Lime Black Rice

Black rice, aka forbidden black rice or purple rice, is a high antioxidant grain that was in ancient China considered so rare and nutritious that it was forbidden for anyone other than royalty. It’s also a great addition to any macro bowl! Here’s what sets black rice apart from other grains:

  • Contains the highest amount of protein.
  • Contains the highest amount of antioxidants.
  • Prevents & fights against disease including certain cancers, heart disease, and diabetes. 
  • Heart healthy.

Black rice has a bit of a nutty flavor and is much more flavorful than plain white or brown rice. The cilantro and lime lighten up the flavor, as do the raw veggies. Black rice goes best with lighter foods – because it’s so heavy, I wouldn’t pair it with a heavy cream or dense carbs.

vegan rainbow macro bowl; closeup of cilantro lime forbidden black rice

Baked Sweet Potato Cubes

I love potatoes. Sweet potatoes in particular are great because they are incredibly nutritious and have a lot of benefits including boosting the immune system, promoting a healthy digestion, and fighting/preventing disease. The key to perfecting your sweet potatoes:

  • Peel your potato then chop into cubes. Make sure the cubes aren’t too tiny.
  • In a bowl toss with seasoning and avocado oil spray – my favorite seasonings here are garlic, paprika, sea salt, and lemon pepper.
  • Bake for 30 minutes making sure to flip halfway thru – the flip is important in ensuring your cubes are evenly cooked.

I love sweet potatoes in macro bowls as opposed to regular potatoes because they’re more colorful, but plain old white potatoes are perfectly nutritious and can totally be substituted for the sweet potato.

vegan rainbow macro bowl

This macro bowl contains a lot of ingredients, so I prefer to meal prep it that way I’m not overwhelmed when I’m ready to eat. Many of the ingredients can also be repurposed to other recipes, so feel free to double or triple the portions!

vegan rainbow macro bowl
Print Recipe

Rainbow Macro Bowl

Highly nutritious and colorful macro bowl.

Ingredients

Cilantro Lime Rice

  • 1 cup black rice
  • 1 lime, juice from
  • 1/2 cup cilantro sprouts
  • sea salt to taste

Baked Sweet Potato Cubes

  • 1 sweet potato
  • avocado oil spray any type of oil spray works. you can also use regular oil but keep in mind a little goes a long way in terms of calories
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • pinch sea salt to taste
  • 1/4 tsp lemon pepper regular pepper works too

Glazed Tofu Strips

  • 1/4 - 1/2 block super firm tofu cut into 1/2 inch strips I used the high protein tofu from Trader Joe's
  • 1/4 cup tamari, soy sauce, or coconut aminos
  • 2 tbsp agave
  • 1 tbsp sesame oil
  • sesame seeds

Bowl

  • 2 cups spinach
  • 1 cup snow peas
  • 1 cup shredded purple cabbage
  • 3-5 radish, thinly sliced
  • 1/2 lime for serving

Miso Almond Ginger Dressing

  • 2 tbsp miso paste
  • 2 tbsp almond butter
  • 2 tbsp soy sauce, tamari, or coconut aminos
  • 1 tsp ginger powder
  • 6 tbsp water

Instructions

  • preheat oven to 400 degrees and line a baking tray with parchment paper.
  • rinse a cup of black rice then add to a pot with water. cook on a medium heat.
  • while the rice is cooking, peel then cube your sweet potato. make sure the cubes aren't too small or too large, they should be around 2 inches. toss in a bowl with the seasoning and avocado oil spray, then arrange on our baking tray. bake for 30 minutes flipping once halfway thru.
  • cut tofu into strips about 1/2 inch wide. coat them with the soy sauce and air fry or bake in the oven at 400 degrees for 15 minutes. heat sesame oil on a pan and sautee your tofu for about 5 minutes on each side or until crispy and browned. once both sides are done, add a 1/2 tbsp of agave to each strip and cook for a minute or so on each side on a high heat.
  • add all dressing ingredients together in a small jar or dish. use a fork to whisk.
  • divide all ingredients between 2 bowls. add 1 cup of spinach to each bowl and top with 1/2 cup shredded purple cabbage, 1/2 cup snow peas, and sliced radish. add the tofu strips sprinkled with sesame seeds, 1/2 cup cilantro lime rice, 1/2 of the cubed sweet potatoes, the miso almond ginger dressing, and 1/2 a lime if desired. enjoy!

In: Recipes · Tagged: balanced meal, healthy recipes, healthy salads, macro bowl, rainbow, salad

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How to Get Healthy with Purple Carrot

I’m Annie. Plant-based nutritionist, blogger, food photographer, recipe developer, & meal planner based in LA.

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Categories

  • Recipes
  • Wellness & Nutrition

on the blog

Sweet Potato Macro Bowl

Sweet Potato Macro Bowl

Vegan Falafel Bowl with Beet Hummus

Vegan Falafel Bowl with Beet Hummus

Giant White Bean Chili

Giant White Bean Chili

Chickpea Dal – Under 30 Minutes to Prepare!

Chickpea Dal – Under 30 Minutes to Prepare!

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Follow @theplantcollective_

falafel bowl w/ beet hummus—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
does the color of your food make a difference to you? lately I’ve been really into elevating simple meals by adding lots of color to my plate, and I swear it makes the food taste better!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this bowl is a lot easier than it might look, the falafels are air fried which cuts down the time by a TON. this recipe makes anywhere from 12 - 18 balls, I actually like doubling the batch and keeping a bunch frozen for days I don’t feel like cooking.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
if you try this bowl send me a pic! have a happy happy friday💖
⠀⠀⠀⠀⠀⠀⠀⠀⠀
full recipe ⇣
https://theplantcollective.co/vegan-falafel-bowl-with-beet-hummus/
smashed potatoes w/ vegan ranch— ⠀⠀⠀⠀⠀ smashed potatoes w/ vegan ranch—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
my not so guilty pleasure 🤤 typically potatoes are deep fried and ranch is loaded with dairy and chemicals. fortunately, this version is just as good as authentic potatoes and ranch minus all the processed junk and animal products.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
for the potatoes you’ll need to boil them until fork tender, toss with seasoning (I used sea salt, paprika, and dried cilantro), smash them on a baking tray, then bake at 400 for about 30 min.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
for the vegan ranch, blend—
1 cup vegan mayo (I like @primalkitchen )
1/4 cup oat milk
1 tsp apple cider vinegar
1 tsp dijon mustard
2 tbsp fresh parsley leaves
2 tbsp fresh dill
1 tsp garlic powder
1 tbsp paprika
sea salt & pepper (to taste)
giant white bean chili— ⠀⠀⠀⠀⠀⠀⠀⠀ giant white bean chili—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this is literally prob the best soup I’ve ever made. if you like creamy & fatty recipes but still want to be healthy (hi, me) this soup is for you!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
the bulk of the soup are the beans, specifically the giant white beans. I bought them canned at @traderjoes in a red sauce but ended up draining and rinsing them to get rid of the tomato and oil and it worked soooo well. if you can’t find giant white beans, just add another can of regular white beans. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
recipe⇣
https://theplantcollective.co/giant-white-bean-chili/
my 2 biggest complaints in regard to my skin are d my 2 biggest complaints in regard to my skin are due to cold weather - eczema and ultra dry skin😭
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I’ve cut out processed foods (for the most part😬) and introduced pre and probiotics to keep my gut healthy which has gotten rid of the eczema during spring, summer, and fall. unfortunately, when I'm in cold, dry weather the eczema creeps back.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
while I haven’t been able to get rid of it 100%, I started using @trulybeauty unicorn CBD which has been helping SO much. the cream is extremely thick and difficult to spread so I only use it on my hands, ankles, elbows, and anywhere I'm prone to eczema. obviously everyone is different, but this strategy has worked for me!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
my skin is super dry in general, and if I don't exfoliate weekly the dead skin builds up resulting in itchy, ashy skin. I've been using @trulybeauty 's CBD body scrub for a few months now and it is one of the only scrubs that actually removes all the dead skin and keeps my skin fully clear for up to a week.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I wrote an entire blog post on dry skin - if you relate to any of this, I highly recommend checking it out. It's not possible to get rid of dry skin for good BUT there are a lot of methods and products that can help keep your skin comfortable year round, especially during the dry winter months.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
https://theplantcollective.co/dry-skin-treatments-i-swear-by/
blueberry chocolate baked oats—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
happy monday from these baked oats, aka a giant cookie🍪 this breakfast is SO decadent and feels like it can’t possibly be healthy, but it is! oats are extremely filling and keep you satiated for hours making them a great weight loss food. this meal right here (397 cal) is proof weight loss journeys can be enjoyable🥰
⠀⠀⠀⠀⠀⠀⠀⠀⠀
here’s how to make it:
1/2 cup rolled oats
1/2 banana
2/3 cup vanilla oat milk
1 tsp baking powder
1 tbsp brown or coconut sugar
⠀⠀⠀⠀⠀⠀⠀⠀⠀
blend then pour into a mini cast iron skillet or baking dish. top with blueberries, a tbsp or so of vegan chocolate chips, and sea salt. bake for 30-35 min at 400 degrees. top with the other 1/2 of the banana and enjoy!
reese’s peanut butter cup smoothie bowl—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
prob my favorite smoothie of all time. I grew up on dairy queen reese’s peanut butter cup blizzards which inspired this smoothie bowl 🥜 this version is 10x healthier though and tastes just as indulgent as the original!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I like mine pretty light and simple, if you want it more decadent melt 1/4 @hukitchen chocolate bar and mix it into the smoothie once it’s blended.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
to get it to a thick “ice cream” consistency, you don’t want to add too much milk. I start with 1/4 cup and gradually increase to about 1/2 cup, sometimes less. if you don’t have a tamper with your blender, try using a food processor. it’s faster and much easier to blend - thick mixtures like this tend to get stuck easily and can burn your blender if you don’t have a tamper to keep the mixture moving.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
recipe⇣
2 frozen bananas
1/2 cup vanilla macadamia milk
1/2 tbsp pb2 powder
1 scoop protein powder
1 tbsp peanut butter (topping)
1 tbsp vegan chocolate chips (topping)
1/2 tbsp hemp seeds (topping)
1/4 cup granola (topping)
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—add frozen bananas, 1/4 cup milk, pb2 powder, and protein powder to your blender or food processor.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—start to blend and gradually add more milk if the mixture isn’t moving. be careful not to add too much milk, or the mixture will be too liquidy (which works too!)
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—add granola to the bottom of your jar and top with the “ice cream”.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—top with peanut butter, hemp seeds, and vegan chocolate chips.
chickpea dal— ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ultima chickpea dal—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
ultimate cozy meal! this chickpea dal took 30 minutes total, I highly recommend it as a meal prep option. if you’re new to veganism or are looking to introduce more plant-based meals, this dal is perfect. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
if you don’t have chermoula seasoning, feel free to swap it for curry or a really any Indian seasoning. if you like spice, add a little cayenne!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
recipe (serves 2-4) ⇣
https://theplantcollective.co/chickpea-dal-under-30-minutes-to-prepare/
chocolate baked oats—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
these oats have been on repeat - it literally tastes like you’re eating a giant cookie 🍪 you’ll need a mini baking dish or a little skillet like this - if you’re cooking for multiple people multiply the recipe by 4 or 5 and bake in a regular baking tray. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
in a blender:
1/2 cup oats
1/2 banana
1 tbsp cacao powder
1 tbsp agave or coconut sugar 
1/2 tbsp peanut butter
1 scoop protein powder
1 tsp baking powder
2/3 cup vanilla oat milk
⠀⠀⠀⠀⠀⠀⠀⠀⠀
bake for 30 - 35 min at 400 degrees then top with the other 1/2 of the banana, cacao nibs, peanut butter, sea salt, and hemp seeds
blood orange teriyaki tofu & asparagus pea fried r blood orange teriyaki tofu & asparagus pea fried rice—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this recipe wasn't planned, it just kinda came to be while cooking with random ingredients in my kitchen. now it’s a meal prep staple!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
the blood orange teriyaki is coated in a thick glaze (I sautéed it in tamari, agave, oat milk, rice vinegar, and blood orange) which pairs so well with the fried rice which has a small amount of vegan butter, but is otherwise super fresh and light. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
full recipe ⇣
https://theplantcollective.co/blood-orange-teriyaki-tofu-asparagus-pea-fried-rice/
beet hummus + radish toast
⠀⠀⠀⠀⠀⠀⠀⠀⠀
simple meal, elevated💖 to make this hummus all you need to do is add a little teaspoon of beet powder. so easy! benefits of beet powder include:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
- rich in immune-boosting antioxidants
- reduces blood pressure
- improves athletic performance
- boosts brain power
- fights inflammation
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this recipe only uses a small amount of beet powder, so to get the full effect of these benefits sneak beet powder to your smoothies, salad dressings, oats, etc. the taste is super subtle so you'll get the pretty pink color without the distinct beet taste.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
recipe ⇣
2 rice cakes
2 tbsp hummus
1-2 tsp beet powder
sliced watermelon radish
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