Adapted from Simple Veganista - Vegan Poke Bowl (aka Tofu Poke Bowl) features tender tofu and onions marinated in a delicious ginger-soy sauce and paired with rice, red cabbage, cucumber, and avocado for a quick and easy meal bowl!  Perfect for lunch, dinner or make ahead meals, and can be whipped up in as little as 20 minutes.

INGREDIENTS:
Tofu Poke

• ¼ to ⅓ cup tamari, coconut aminos or soy sauce
• 1 tablespoon rice vinegar or lime juice
• ½ tablespoon sriracha
• 1 teaspoon sesame oil
• 2 cloves garlic, smashed and finely chopped or finely grated
• 1 inch piece ginger, peeled and finely chopped or grated
• ⅓ sweet onion, julienned
• 14 oz block organic tofu (firm or extra firm), cut into ½ inch cubes

Bowl Additions - Vegetables

• ½ cucumber, sliced
• 3 – 4 radishes, sliced
• ¼ red cabbage, shredded
• 1 avocado, diced or sliced
• 1 tablespoon sesame seeds, toasted or black
• 2 scallions, white and green parts, sliced thinly
• ⅓ cup cilantro, roughly chopped
• 1 ½ cups cooked quinoa, brown rice or cauliflower rice

INSTRUCTIONS:

1. Prep tofu: Drain the tofu and place it on its side, cut in half down the long side. Place on a clean dish cloth or between paper towels and gently press to soak up some of the moisture. Dice the tofu into ½ inch cubes.​​
2. Marinate: In a medium bowl or shallow dish, combine the soy sauce, sriracha, sesame oil, garlic, ginger and sweet onions. Toss in the tofu and let rest in for 10 minutes.
3. Prep the remaining ingredients and assemble your bowls

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Check out Simple Veganista for more recipes
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Adapted from Flora & Vino - Easy stovetop oats recipe packed with veggie goodness that you won’t even taste. The perfect weekday breakfast that you can dress up or down in 10 minutes!

INGREDIENTS:

• 1/2 cup gluten-free old-fashioned rolled oats
• 1 cup unsweetened coconut or almond milk
• 1 TBSP white chia seeds
• 1/2 cup steamed riced cauliflower
• 1/2 mashed banana or 1-2 tsp sugar free maple syrup (optional)
• dash of cinnamon
• TOPPINGS: spoonful of almond butter, fresh berries, caramelized bananas, chia seeds

INSTRUCTIONS:

1. Grate cauliflower into “rice” in advance and store in the fridge until ready to use.
2. Steam cauliflower "rice"
3. Add the almond milk, oats, chia seeds, steamed riced cauliflower, and optional sweetener of choice (banana, maple syrup) to a large saucepan over medium heat. Heat for 10-12 minutes, stirring often, until the oats have absorbed all of the liquid. Add more coconut or almond milk as needed to thin the oats if they get gummy.
4. Serve creamy cauliflower oats in a bowl and top with desired toppings.  Almond butter, blueberries, caramelized banana*, and chia seeds are great toppings.
5. Drizzle with sugar free maple syrup, if desired.

*NOTE: 
To make caramelized banana rounds, sliced a banana into “coins” and heat with a drizzle of sugar free maple syrup for 8-10 minutes, flipping once halfway.
​
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Adapted from Oh She Glows - This cozy salad is a great way to use up any veggies lurking in the back of your fridge— Toss them on the pan to roast with a big batch of squash so there's plenty of leftovers for the next few days. The extra veggies and dressing make for a really quick reheat-and-serve lunch. 

INGREDIENTS:

For the Butternut Squash:

• 1 medium butternut squash
• 1 tablespoon (15 ml) oil of choice
• Fine sea salt

For the Garlic-Dijon Vinaigrette:

• 1 small (3 g) garlic clove
• 1/4 cup (60 ml) apple cider vinegar
• 1/4 cup (60 ml) grapeseed oil (or other light-tasting oil)
• 2 teaspoons (10 ml) fresh lemon juice
• 2 teaspoons (10 ml) Dijon mustard
• Fine sea salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon (15 ml) pure maple syrup, or to taste

For the Salad: 

• 1 (5-ounce/142 g) package baby romaine or mixed greens
• 1 large (270 g) avocado, pitted and sliced
• Heaping 1/2 cup (65 g) chopped walnuts*
• 2 tablespoons (18 g) hemp hearts
• Salt, pepper, and garlic powder, for garnish

INSTRUCTIONS:

1. For the butternut squash: Preheat the oven to 400°F (200°C), and line a large baking sheet with parchment paper. Peel, halve, and seed the squash. Slice the squash into 1/2-inch wedges. Transfer to the baking sheet and toss with the tablespoon of oil. Spread the squash into an even layer and season generously with salt. Roast for 30 to 40 minutes, flipping once halfway through until the squash is fork tender and lightly browned.​
2.  Meanwhile, prepare the Garlic-Dijon Vinaigrette: Finely grate or mince the garlic and place it into a small glass jar. Add the vinegar, oil, lemon juice, Dijon, salt, pepper, and maple syrup. Secure the lid and shake vigorously until combined. Taste the dressing and adjust the oil, salt, and maple syrup, if desired. You can also make the dressing in a blender or food processor, if you’d prefer.
3.  When the squash is nearly finished roasting, begin building your salad bowls: Portion 2 to 3 handfuls of the baby romaine/mixed greens into four large shallow bowls. Drizzle a tablespoon of dressing over each bowl and toss until the greens are fully coated.
4.  Divide the sliced avocado, walnuts, and hemp hearts into four portions, and evenly distribute on top of each bowl.
5.  When the squash is finished roasting, transfer several wedges directly from the pan to the top of each bowl. Finish each salad with a sprinkle of salt, pepper, and garlic powder, as well as a final drizzle of dressing. Serve immediately.

TIP:

* Feel free to use toasted walnuts, if you prefer, but rest assured that raw work wonderfully too!
You can absolutely make this salad for a single portion too! To build just one salad, I suggest portioning each ingredient as follows: approximately 2 handfuls of greens, 1/4 of a large avocado (sliced), 3/4 cup warm roasted squash, 1 to 2 tablespoons vinaigrette (to taste), 2 heaping tablespoons of chopped walnuts, and 1/2 tablespoon of hemp hearts.
Any leftover squash can be easily reheated over the next few days. Here is how I like to warm up leftover roasted squash: Coat a large skillet with oil and add your leftover cooked squash with a pinch of salt. Sauté over medium-high heat for about 5 minutes, until warmed through.

NUTRITION INFORMATION:

Serving Size 1 of 4 bowls | Calories 510 calories | Total Fat 40 grams
Saturated Fat 4.5 grams | Sodium 390 milligrams | Total Carbohydrates 44 grams
Fiber 12 grams | Sugar 10 grams | Protein 8 grams


Check out Oh She Glows for more recipes
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Adapted from Julie's Lifestyle - Looking for healthy lunch inspiration? This Vegan Keto Bento Box with almond seaweed noodles, heirloom tomato salad & guacamole makes a great lunch on the go! It’s packed with plant-based protein, healthy fats & essential minerals - perfect to boost your energy levels, speed up your fat-burning metabolism and beat sugar cravings. That's a triple win :)

INGREDIENTS:

Almond Seaweed Noodles (4 serving sizes):

• 1 cup arame seaweed, soaked in cold water for 1 hour
• ½ teaspoon extra virgin coconut oil (or extra virgin/toasted sesame oil)
• 1 tablespoon tamari, or more to taste (gluten free soy sauce – soy free version: use coconut aminos)
• 1 large handful almond flakes, raw or toasted

Heirloom Tomato Salad

• 1 large handful tomatoes (I used cherry & red zebra)
• ½ small cucumber
• 2 sun-dried tomatoes (optional)
• 1 small handful sprouts (I used alfalfa + daikon)
• Oregano or basil, to taste (I used the flowers too)

Protein Power Guacamole

• 1 small ripe avocado, pitted
• 1 tablespoon lemon juice, or more to taste
• Himalayan crystal salt + black pepper, to taste
• ½ tablespoon MCT oil
• 1 teaspoon chives, finely chopped (optional – I used the flowers too)
• ½ teaspoon spirulina + seaweed flakes each (optional – for an extra mineral boost)
• Mixed seeds (optional)

Fruit & Veggies

• ¼ fresh coconut, cut into chunks
• 1 medium carrot, cut into sticks

INSTRUCTIONS:

Almond Seaweed Noodles (4 serving sizes)

1. Cook the arame seaweed until tender for about 15 minutes. Pour away the cooking water.
2. Lightly heat some extra virgin coconut oil and stir in the seaweed.
3. Take off the heat, add the tamari, stir well and top with the almond flakes.

Heirloom Tomato Salad

1. Chop the fresh tomatoes into chunks, the cucumber into ribbons, and the sundried tomatoes into strips.
2. Add sprouts (a great source of protein & minerals!) + oregano and/or basil for extra flavor.

​Protein Power Guacamole

1. Mash the avocado. Season with lemon juice, salt and pepper.
2. Add MCT oil (or extra virgin olive oil if you don’t have MCT at home) and finely chopped chives. I like to add spirulina and seaweed flakes too – they’re both rich in protein and essential minerals such as zinc and iodine.
3. If you wish, top the guacamole with seasoned seeds: I used a mix of sprouted pumpkin, sunflower, sesame & buckwheat that I seasoned with Italian herbs & sea salt.

Sides

1. On the side, you can serve carrot sticks to have with the guacamole and fresh coconut for dessert.

JULIE’S TIPS & TRICKS:

1. This Protein Power Guacamole will stay fresh for 2 days in an airtight container in the refrigerator. You can store the Almond Seaweed Noodles for at least 4 days in the fridge.
2. Not a fan of seaweed? Replace them with any noodles of your choice: zucchini, carrot, buckwheat, brown rice…

Check out Julie's Lifestyle for more recipes
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Adapted from Healthy Nibbles and Bits - These harissa portobello tacos are made with collard greens instead of tortillas!  They make a healthy gluten-free and vegan meal!

INGREDIENTS:

Portobello Mushrooms

• 1 pound (450g) portobello mushrooms
• 1/4 cup (60g) spicy harissa, or use a mild harissa
• 3 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 6 collard green leaves

Guacamole

• 2 medium ripe avocados
• 2 tablespoons chopped tomatoes
• 2 tablespoons chopped red onion
• 1 1/2 to 2 tablespoons lemon or lime juice
• pinch of salt
• 1 tablespoon chopped cilantro

Optional Toppings

• cashew cream
• chopped tomatoes
• chopped cilantro

INSTRUCTIONS:

1. Remove the stem of the portobellos. Rinse mushrooms and pat dry.
2. Mix harissa, 1 1/2 tablespoons olive oil, cumin, and onion powder in a bowl. Brush each mushroom with the harissa mixture, making sure to cover the edges of the mushroom as well. Let mushroom marinade for 15 minutes.
3. While the mushrooms are marinating, prepare guacamole. Halve and pit the avocados and scoop out the flesh. Mash avocados and mix in chopped tomatoes, red onion, lemon (or lime) juice, salt, and cilantro. Set aside.
4. Rinse collard greens. Chop off the tough stems and set aside.
5. When the mushrooms are done marinating, heat 1 1/2 tablespoons of olive oil in a skillet or sauté pan over medium-high heat. Place the portobello mushrooms in the pan and cook for 3 minutes. Flip over and cook for another 2 to 3 minutes. Each side should be browned.
6. Turn off the heat and let the mushrooms rest for 2 to 3 minutes before slicing.
7. Take a collard green leaf and fill it with a few slices of portobello. Add guacamole, chopped tomatoes, cashew cream, and cilantro to your liking.

NOTES:
​Nutritional Information
Makes 6 Tacos. Amount for 2 Tacos: Calories: 405, Total Fat 34.4g, Saturated Fat: 5g, Sodium: 226mg, Cholesterol: 0mg, Total Carbohydrate: 24g, Dietary Fiber: 14g, Sugar: 5.6g, Protein 10g

1. *To make the cashew cream, soak 1 cup of raw cashews overnight. Drain water and blend cashews with 1 cup of fresh water. Use cashew cream on the tacos as is or add a pinch of salt and lemon juice. You can also make 1/2 or 1/4 of the recipe.
2. If the harissa you are using is very thick, blend it with oil and add water one tablespoon at a time to thin it out. Be sure to adjust the seasonings too.

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Adapted from The Happy Foodie - This texture-packed sushi Buddha bowl makes for a delicious and colourful lunch.  It includes vital nutrients and an array of different vegetables for you to enjoy! 

INGREDIENTS:

• 150g cooked brown rice
• 3 tsp rice vinegar
• 1 sheet of dried nori, finely cut into strips with scissors
• 2 tsp black sesame seeds
• 2.5cm piece of fresh root ginger, peeled and grated
• 150g frozen edamame beans, defrosted
• 60g carrot, sliced into thick sticks
• 90g firm tofu, cut into cubes
• 70g cucumber, sliced
• 1 spring onion, white part only, sliced lengthways
• 3 radishes, trimmed and finely sliced
• 50g sugar snap peas, finely sliced
• handful of chives, finely chopped
• handful of red amaranth leaves (optional)
• 1/2 tsp wasabi paste​

​INSTRUCTIONS:

The Prep

1. Mix the brown rice, 11⁄2 tsp of the rice vinegar, the nori, and 1 tsp of the black sesame seeds in a bowl. Set aside.
2. Mix the ginger and the remaining 11⁄2 tsp of rice vinegar in a separate bowl.
3. Transfer the rice mixture to a serving bowl, then arrange over the edamame, carrot, tofu, cucumber, spring onion, radishes, sugar snap peas, chives, and red amaranth (if using) in groups. Spoon on the wasabi paste, or serve it on the side, then sprinkle over the ginger mixture and the remaining black sesame seeds.

The Build

1. Start with rice, edamame, carrot, tofu, cucumber, and spring onion
2. Add in chives, radishes, sugar snap peas, and red amaranth. Finish with wasabi paste, ginger mixture, and black sesame seeds

Check out The Happy Foodie for more recipes

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