Quick and easy vegan meals - Burn Boot Camp


Quick and easy vegan meals

February 23, 2018

 

Chelsea Morrow

We crush ourselves at the gym, lifting heavier, sprinting faster, and pushing harder. We put an incredible amount of energy into our workouts and yet we often sabotage our success by consuming foods that provide us with zero nutritional value.

It’s impossible to out-train a bad diet, so why do we constantly make excuses for ourselves as to why we caved and ate exactly what we knew we shouldn’t?

Many people fall victim to excuses like, “I don’t have enough time!” or, “I’m too exhausted to make a healthy meal!” So we allow ourselves to succumb to choosing foods that fail to fuel us properly because it’s quicker and easier.

But who says quick and easy can’t be healthy? Let’s get rid of our excuses for making unhealthy meal choices with these four simple, quick, and delicious vegan meals!

Cheesy Sweet Potato and Broccoli

Ingredients:

  • 1 sweet potato
  • 2 cups broccoli
  • 1/3 cup full fat coconut milk*
  • 4 tbsp. nutritional yeast
  • ¼ tsp. garlic powder
  • ½ tsp. salt

Directions:

Scrub sweet potato clean. Poke holes with a fork and wrap in a damp paper towel. Place in the microwave to cook. Microwave until soft (cooking time varies depending on potato size, 3-6 minutes).

Stir coconut milk, nutritional yeast, garlic powder and salt together in a cup.

Place broccoli in a bowl and cover half with water. Once the potato is finished, placed broccoli in the microwave. Cook for 2 minutes or until preferred doneness. Once finished, drain water.

Cut potato in half and top with broccoli. Drizzle sauce over top.

*We recommend using So Delicious Culinary Coconut Milk or Thai Kitchen Organic Coconut Cream. Coconut is an amazing source of healthy fat that helps you burn fat.

Mexican Stir Fry

Ingredients:

  • 2 cups cauliflower rice (fresh/frozen)
  • ½ cup black beans
  • 1 avocado
  • ¼ cup diced onion
  • Taco seasoning
  • Salsa

Instructions:

In a sprayed/non-stick pan stir fry cauliflower rice, black beans and desired amount of taco seasoning with 1/4 cup of water. Cook until cauliflower rice starts to brown.

Cut avocado in half. Use a spoon to scoop it out of the shell. In a small bowl, make guacamole by mashing the avocado with a fork and then stirring in the diced onion and salsa.

Put cauliflower rice and black bean stir-fry on a plate and top with guacamole.

Asian Tofu Salad

Ingredients:

  • 3 cups broccoli slaw
  • ½ cup canned chickpeas/garbanzo beans
  • 2 tbsp. organic almond butter or peanut butter*
  • 2 tbsp. coconut aminos
  • ½ ginger powder
  • ½ garlic powder

Directions:

First make the salad dressing by stirring the organic peanut or almond butter, coconut aminos, ginger powder and garlic powder together in a cup.

In a mixing bowl, chop the broccoli slaw into smaller pieces. Add in chickpeas and salad dressing. Stir until evenly mixed.

*Choose nut butters that have zero added ingredients! If you are buying almond butter, the only ingredient should be almonds.

Raw Zucchini Spaghetti with Tofu Ricotta

Ingredients:

  • Zucchini noodles (Store bought or spiralize yourself)
  • ½ cup lentils
  • 6 oz. extra firm tofu
  • ¾ cup tomato sauce
  • 1 tbps. Basil
  • 1 tbsp. apple cider vinegar
  • 1 tsp. minced garlic
  • Salt to taste

Directions:

In a food processor or high-speed blender, combine tofu, basil, apple cider vinegar, minced garlic and a dash of water. Process until a ricotta-like consistency is reached. Add salt to taste.

In a mixing bowl, first mix lentils into the tomato sauce. Add in zucchini noodles and stir until evenly coated.

Transfer the spaghetti to a plate and top with vegan ricotta.



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