Roasted Sweet Potato Taco Bowl
This Sweet Potato Taco Bowl was delicious! The sweet potatoes ended up pairing really well with the taco meat. Super simple and easy weeknight meal, you could even make some of this ahead of time! Sweet Potatoes Set oven to 400 degrees farenheight. Peel and cut into chunks, spray with avocado oil, season with salt, pepper, garlic powder and smoked paprika. Bake for 15 minutes or until lightly roasted. Beef Cook ground beef on stove until done, season with low sodium taco seasoning, garlic powder, onion powder and oregano. Pico Tomatoes, chopped Red Onion, chopped Cilantro, chopped up nice and fine Fresh squeezed lime juice Salt & pepper to taste Guac Avocado, mashed Cilantro, chopped Red Onion, chopped Fresh Lime Juice Salt & Pepper to taste Extra Toppings: Sour Cream
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Sweet potato and black bean burrito bowl
This sweet potato black bean burrito bowl is loaded with veggies, beans and drizzled with a creamy silken tofu and tahini dressing. The veggies and beans are roasted on one tray with lots of spices and served with quinoa, avocado and Pico de Gallo. This fibre and plant-packed (12 plant points in total!) dish will become your easy go-to dinner recipe.
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High-Protein Beetroot Medi Bowl
This High-Protein Beetroot Medi Bowl is an incredibly delicious and nourishing plant-based dinner option. It’s packed with 30 grams of protein and 18 grams of fiber per serving while also rich in iron, magnesium, zinc, potassium, vitamin C, and folate. And who can go past a bowl with a creamy sauce and baked cauliflower and potatoes on top?! Follow the link to view the full recipe!
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Moroccan-Inspired Healthy Nourish Bowl Recipe
FULL RECIPE 👆 CLICK THE LINK (to www.plantbaes.com) Thanks for watching! Please follow for more easy, healthy plant-based recipes 🤍 You can find all of our recipes at www.plantbaes.com This Moroccan-inspired nourish bowl is so delicious with its warm flavour and spicy dressing. It’s so easy to put together and has minimal dishes, which is perfect for a feel-good midweek dinner! The oven does most of the work, and then you just have to rehydrate the couscous by adding boiling water to it. And if you don’t have a small blender on hand (or don’t want to do extra dishes!), you can mince the garlic and whisk the dressing together in a bowl using a fork. Seriously, the ratio of effort to taste here is quite incredible! To make it gluten-free, swap the couscous for quinoa 😍
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