Source: ilovevegan.com
This Vegan Goddess Bowl is full of flavour and textures! This bowl includes brown rice, spinach, chickpeas, cucumber, carrots, avocado, toasted pecans, and dried cranberries with a creamy and tangy Tahini Goddess Dressing. It’s highly nutritious and satisfying with 14 grams of plant-based protein, 13 grams of fibre, and big dose of vitamins and minerals. The Vegan Goddess Bowl is ready to eat in less than 20 minutes. This is a great lunch or dinner for meal prepping or taking on the go!
Source: ilovevegan.com
Clean-out-the-fridge vegan "crunch wrap supreme"-inspired dinner tonight:
Wheat tortilla spread with refried beans, a scant sprinkle of Daiya Foods Cheddar Style Shreds, and adobo and cumin-spiced potatoes (recipe), topped with a fried corn tortilla and wrapped up snugly :)
Topped with spinach, chopped tomato, red onion, guacamole, sliced mango, cilantro, a few more potatoes, taco sauce, (and pico de gallo, which I forgot to add until after the photo - recipe), with a wedge of lime. See more vegan food pics on my instagram :)
Source: garden-of-vegan
Crispy potato tacos with pico de gallo, avocado, tomato, and cilantro. Recipe goes live on ilovevegan.com tomorrow!
Source: garden-of-vegan
Ingredients:⠀ • 2 tomatoes⠀ • 1/2 red onion⠀ • 1/2 jalapeño, seeds removed ⠀ • 2 cloves garlic, minced⠀ • fresh cilantro leaves, to taste⠀ • 1-2 tbsp canola or olive oil⠀ • 1 tsp sugar (optional)⠀ • salt, to taste⠀ • 1/2 lime, juiced⠀ ⠀ Directions:⠀ 1. In a food processor, pulse tomatoes, onion, jalapeño, and minced garlic until evenly chopped.⠀ 2. Add cilantro, olive oil, sugar, and salt. Pulse to break up cilantro leaves. Stir in lime juice. Taste and adjust seasoning. ⠀ 3. Refrigerate and let marinate for 30 minutes or more before serving to allow flavours to meld.⠀
Source: ilovevegan.com
Daiya Blueberry Yogurt topped with Nature’s Path Organic Blueberry Pecan Crunch Granola pumpkin seeds raspberries.
Vegan Drive-Thru Breakfast Sandwiches - ilovevegan.com