Today I’m sharing 4 delicious vegan dinners that you can make in 30 minutes or less! Featuring a black bean burrito bowl, sweet and sour chickpeas and green beans, curry soup with tofu, and potato salad with almond ‘bacon’.
BURRITO BOWL RECIPE:
Ingredients
1 medium sweet potato, cubed
½ tsp pink Himalayan salt
1 tbsp maple syrup
1 can (240g) black beans, drained and rinsed
1 tbsp nutritional yeast
1 tbsp tamari
1 clove garlic, chopped or minced
½ large avocado, mashed
Juice of ½ lemon
1 tbsp apple cider vinegar
Pink Himalayan salt, to taste
Paprika, to taste
Black pepper, to taste
Lettuce, to serve
Sweetcorn, to serve
Red onion, to serve
White rice, to serve
Instructions
Preheat the oven to 200 degrees C/400 F.
Toss the sweet potato cubes with the pink Himalayan salt and maple syrup. Spread over a sheet of baking paper and bake for around 25 minutes, until soft.
Meanwhile, stir together the black beans, nutritional yeast, tamari and garlic in a large mixing bowl. Transfer to a non-stick frying pan and stir to heat up for 3-4 minutes,
To make the avocado sauce, stir together the mashed avocado, lemon juice, apple cider vinegar, pink Himalayan salt, paprika, and black pepper.
Serve the sweet potato, black beans and avocado with lettuce, sweetcorn, red onion and white rice in a large bowl.
SWEET AND SOUR CHICKPEAS AND GREEN BEANS:
CURRY SOUP WITH TOFU:
POTATO SALAD WITH ALMOND BACON
17 oz (500g) new potatoes, halved
3-4 tbsp flaked almonds
1 tsp tamari
1/2 tsp liquid smoke
1 tsp maple syrup
1/2 tsp smoked paprika
1 medium bell pepper, chopped
1/3 large cucumber, chopped
1/4 cup fresh dill, chopped
3 tbsp fresh chives, chopped
1 medium avocado, mashed
1/4 cup (60ml) soy yoghurt
1/4 cup hemp seeds
Salt and pepper to taste
Instructions
Boil the potatoes for around 15 minutes, until fully softened.
Meanwhile, add the almond flakes, tamari, liquid smoke, maple syrup and paprika to a non-stick frying pan and roast over a medium heat for around five minutes to make the almond ‘bacon’.
Drain and rinse the potatoes and transfer to a mixing bowl. Add the bell pepper, cucumber, dill, chives, avocado , soy yoghurt and hemp seeds. Season to taste with salt and pepper and stir well.
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