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I am discussing three nights of easy plant based dinner recipes you are able to create in the evening. Around the weeknights, I would like a recipe that’s simple, fast & quick, but tastes scrumptious. They are some vegan dinner recipes that my spouse and i both love! You will find a grain free option if you are into that kind of factor 🙂
*Yams BLACK BEAN BOWLS WITH CILANTRO LIME CAULIFLOWER Grain*
1 large yams, diced
1 small onion, chopped in one in chunks
2 teaspoon avocado oil
1 teaspoon cumin
1/2 teaspoon fajita, cajun, or creole seasoning: http://amzn.to/2GLqe2T
1/2 teaspoon coriander
1/2 teaspoon dry oregano
pepper and salt
Mix altogether inside a mixing bowl. Transfer to some baking sheet and bake for half an hour at 375.
1 can Black Beans, rinsed and drained
1 teaspoon avocado oil
3 cups frozen cauliflower “rice” (or fresh, just adjust prepare time)
1 limed, zest and juice
1/2 teaspoon garlic clove powder
1/2 teaspoon onion powder
pepper and salt
1/2 teaspoon toasted sesame oil
1/4 cup chopped cilantro
Sautee all ingredients (without the cilantro and sesame oil) inside a large pan over medium heat until cauliflower is cooked through. Switch off heat, adding the cilantro and toasted sesame oil. Stir to mix.
For that bowls: avocado, salsa, more cilantro
*TOMATO Tulsi PASTA PRIMAVERA*
8oz Penne pasta (+ 1/4 cup reserved pasta water)
1 tablespoons of avocado oil (or any other sautéing oil)
1/2 yellow onion, diced
1 package frozen mixed vegetables
1 cup jarred tomato tulsi sauce
2 tablespoons of dietary yeast: http://amzn.to/2FuZTXL
2 tablespoons of unsweetened plant milk
1 heaping tablespoons of cashew butter (optional): http://amzn.to/2CHx2MK
1 handful arugula or baby green spinach (optional)
Prepare pasta based on package directions
Prepare onion within the oil inside a saute pan over medium heat, about 3 minutes
Add some frozen vegetables, pinch of pepper and salt, and prepare additional 3 minutes.
Add remaining ingredients, as well as the pasta and reserved pasta water.
Toss and serve with extra dietary yeast.
1 large russet potato
1 teaspoon Bragg’s 24 spice seasoning: http://amzn.to/2GGOZgY
pepper and salt
Cut russet potato in fry shapes or wedges. Toss with seasonings. Bake in oven on silicone pad or cooling rack for half an hour at 375.
I’m Jordan, and I’m a follower of the things holistic overall health.
I upload weekly lifestyle videos about:
Maintaining a healthy diet, unprocessed, plant based food
Meal planning, prepping, cooking and recipes
and existence like a graduate university student to become Nurse Specialist!
https://world wide web.instagram.com/wellbyjordanwaddell/
https://world wide web.jordanwaddell.com
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