This Crispy Tofu & Lentil Power Bowl is packed with plant-based protein, fiber, and colorful veggies to keep you satisfied and energized. Featuring crispy tofu, hearty lentils, and fresh ingredients, it's a nourishing meal that's perfect for lunch or dinner when you want something wholesome, filling, and full of flavor.
Ingredients:
- 10 ozs Tofu (extra-firm, pressed, cubed)
- 1/16 oz Avocado Oil Spray
- 2 tsps Tamari
- 1 tbsp Cornstarch
- 1/4 cup Dry Green Lentils (rinsed)
- Sea Salt & Black Pepper (to taste)
- 1/3 cup Quinoa (dry, rinsed)
- 2 cups Baby Spinach
- 1 tbsp Water
- 2 tsps Tahini
- 1/2 tsp Lemon Juice
- 1 cup Cherry Tomatoes (halved)
Instructions:
- Preheat the oven to 400ºF (205ºC). Line a baking sheet with parchment paper.
- Add the tofu cubes to a bowl and gently toss with the oil and tamari. Add the cornstarch and gently toss until the tofu cubes are well coated. Arrange the tofu on the prepared baking sheet. Cook in the oven for 20 minutes until crispy.
- Cook the lentils according to the package directions. Drain, rinse under cold water, and set aside. Season with salt and pepper.
- Cook the quinoa according to the package directions. Once cooked, add the spinach and cover for two to three minutes until just wilted. Season with salt and pepper.
- In a small bowl, whisk together the tahini, water, and lemon juice until smooth. Season with salt and pepper.
- Divide the quinoa, spinach, lentils, tofu, and tomatoes evenly between bowls or plates. Drizzle with the tahini dressing. Enjoy!
2 servings
This Ginger Miso Edamame & Vegetable Rice Bowl is packed with plant-based protein, fiber, and colorful veggies for a nourishing meal that keeps you feeling satisfied. The ginger miso dressing adds a savory, slightly tangy flavor that brings everything together in one fresh and comforting bowl.
Ingredients:
- 3/4 cup Brown Rice
- 1/3 cup Red Onion (thinly sliced)
- 1 cup Mushrooms (sliced)
- 1/3 cup Water (warm, divided, or more as needed)
- 2 Garlic (clove, minced)
- 1 tbsp Ginger (fresh, grated)
- 1 cup Matchstick Carrots
- 3 tbsps Tamari
- 1 tbsp Miso Paste
- 2 cups Frozen Edamame (shelled, thawed)
- 2 cups Baby Spinach
Instructions:
- Cook the rice according to package directions. Set the rice aside and keep warm.
- Heat a large pan over medium heat. Add the red onion, mushrooms, and a splash of water. Cook for five to six minutes until softened. Add more water as needed to prevent sticking.
- Add the garlic and ginger. Cook for one minute until fragrant. Stir in the carrots and cook for three to four minutes until just tender.
- In a small bowl, whisk the tamari, miso paste, and remaining water until smooth.
- Add the edamame and spinach to the pan. Stir gently until the spinach wilts. Pour in the miso-tamari mixture, and toss until everything is evenly coated and warmed through
- Divide the vegetable mixture evenly over the rice, and enjoy!
3 servings
Ingredients:
- 2 tsps Avocado Oil (divided)
- 1/2 Yellow Onion (medium, diced)
- 3 Garlic (clove, minced)
- 2 tbsps Tomato Paste
- 1 tbsp Taco Seasoning
- 2 cups Black Beans (cooked)
- Sea Salt & Black Pepper (to taste)
- 1/4 cup Lime Juice (divided)
- 12 Corn Tortilla (small)
- 4 ozs Vegan Cheese Shreds
- 1 Avocado (medium)
- 1/2 cup Cilantro
- 1/3 cup Water
Instructions:
- Preheat the oven to 450ºF (230ºC).
- Heat a pan over medium heat. Add half of the oil, then add the onion. Cook for four to five minutes until softened.
- Reduce the heat to medium-low. Add the garlic, tomato paste, and taco seasoning. Cook for two to three minutes, stirring often, until fragrant and the tomato paste has deepened in color.
- Add the black beans and mash into a thick paste, leaving some chunks for texture. Season with salt and pepper, and stir in half of the lime juice.
- On one side of each tortilla, add some cheese and some of the bean mixture. Fold the other side of the tortilla over the filling, and press down with a spatula. Rub the remaining oil over both sides of the taco, and repeat with the remaining tortillas. Place on a baking sheet, and cook for five minutes per side until crispy and lightly browned.
- Meanwhile, add the avocado, cilantro, remaining lime juice, and water to a blender. Blend until smooth, and season with salt and pepper.
- Divide the tacos evenly between plates. Serve with the avocado sauce, and enjoy!
When this recipe says taco seasoning - you can use a bunch of different types but the most important thing here is to read the ingredients if you're buying on in a packet. Some of them have extra added sugars, preservatives or other nasty things you don't want in your body. The siete one linked here is 'okay'. I could pick apart literally anything in the food world but this one is easy to find and not too bad - so go for it!
One serving is 3 tacos. Makes 4 servings
This dinner is such a simple way to get in high-quality protein and plenty of veggies without feeling heavy. The salmon provides protein and omega-3 fats to support hormones, brain health, and inflammation, while the vegetable noodles keep things lighter and add extra fiber and nutrients. Tossed into a stir-fry, it’s one of those easy meals that leaves you feeling satisfied, energized, and not weighed down after dinner.
Ingredients:
- 2 1/2 tbsps Tamari
- 2 tsps Maple Syrup
- 1 1/2 tsps Sesame Oil (toasted)
- 1 Garlic (clove, minced)
- 14 ozs Salmon Fillet
- 6 ozs Rice Vermicelli Noodles (dry)
- 2 cups Snow Peas (stems removed)
- 5 ozs Mini Peppers (seeds removed, sliced)
- 2 tsps Sesame Seeds (toasted)
Instructions:
- Preheat the oven to 400ºF (205ºC). Line a baking sheet with parchment paper.
- In a bowl, whisk together the tamari, maple syrup, oil, and garlic.
- Place the salmon on the baking sheet and brush with half of the tamari mixture. Cook in the oven for 14 to 15 minutes until cooked through.
- Meanwhile, cook the rice noodles according to the package directions.
- In a pot over medium-high heat, add the remaining tamari mixture, snow peas, bell peppers, and cooked noodles. Stir well and cook for five minutes until the flavors have combined.
- Divide the noodles and salmon evenly between bowls or plates. Top with sesame seeds and enjoy!
2 servings
This is one of those meals that just feels really good to eat, simple, balanced, and supportive without overthinking it. You’ve got healthy fats and protein from the salmon to support hormones and keep you full, paired with sweet potatoes for steady, grounding energy (especially helpful if you’ve been feeling a little depleted). The asparagus and Brussels sprouts add fiber and key nutrients that support digestion and help your body process hormones more efficiently.
It’s the kind of meal that leaves you feeling nourished and steady, nothing extreme, just real food that helps your body do what it’s meant to do.
Ingredients:
- 2 Sweet Potato (small, peeled, cut into fries)
- 1 tbsp Extra Virgin Olive Oil (divided)
- Sea Salt & Black Pepper (to taste)
- 1 1/2 cups Asparagus (trimmed)
- 1 cup Brussels Sprouts (halved)
- 10 ozs Salmon Fillet
- 1 tsp Smoked Paprika
- 1/2 Lemon (juiced)
Instructions:
- Preheat the oven to 400ºF (205ºC). Line a large baking sheet with parchment paper.
- In a bowl, toss the sweet potato with half of the oil, salt, and pepper. Transfer to the baking sheet and cook in the oven for 20 minutes until partially cooked.
- Remove the baking sheet from the oven. Add the asparagus and Brussels sprouts. Drizzle with the remaining oil, and season with salt and pepper.
- Season the salmon all over with the paprika, salt, and pepper. Place the salmon on the same baking sheet. Return to the oven and cook for 17 to 20 minutes until the salmon is cooked through and the vegetables are tender.
- Divide the salmon and vegetables evenly between plates. Drizzle with lemon juice, and enjoy
