10 DAY PLANT BASED RECIPE CHALLENGE

– Day 1 –

10 Day Plant Based Recipe Challenge

AVOCADO TOAST

Prep Time: 2 minutes
Total Time: 2 minutes

INGREDIENTS:
  • Gluten-free bread
  • Ripe avocado
  • Lime juice
  • Salt, to taste
INSTRUCTIONS:
  1. Toast the bread slices.
  2. Cut avocado in half, remove the pit, and spoon out avocado flesh onto the toast.
  3. Spread avocado with a fork.
  4. Squeeze lime juice over top of the avocado. Sprinkle with salt.

BUFFALO TAHINI QUINOA & RICE WRAPS

Prep Time: 5 minutes
Total Time: 5 minutes

INGREDIENTS:
  • 1 gluten-free tortilla wrap
  • 1 ready-to-serve red quinoa and brown rice with garlic cup
  • 3 romaine leaves
  • 1–2 whole carrots

For the buffalo tahini spread:

  • 2 tbsp. tahini
  • 2 tsp. buffalo sauce
INSTRUCTIONS:
  1. Prepare the red quinoa and brown rice according to package directions.
  2. In a small bowl, mix together the tahini and buffalo sauce until combined.
  3. Lay wrap on a plate and spread the buffalo tahini mixture over the wrap.
  4. Layer quinoa mix, romaine, and carrots on the wrap.
  5. Tightly roll up the wrap.

RICE BOWL WITH SPINACH, BEANS, & MIXED VEGGIES

Prep Time: 5 minutes
Total Time: 35 minutes

INGREDIENTS:
  • 2 cups frozen mixed vegetables
  • 1 15-oz. can red kidney beans
  • 2 cups spinach, shredded
  • 3 cups brown rice, cooked
  • 1 cup tomatoes, diced
  • 1⁄2 cup green onions
  • 2 tbsp. cilantro, chopped

For the dressing:

  • 1⁄2 cup cashews
  • 1 cup fresh cilantro
  • 3 tbsp. lemon juice
  • 1⁄2 Serrano pepper
  • 3 cloves garlic
  • Sea salt, to taste
INSTRUCTIONS:

For the dressing:

  1. Blend cashews and 3⁄4 cup water into creamy texture.
  2. Add cilantro, lemon juice, Serrano pepper, garlic, and salt to taste.
  3. Blend until smooth.

For the bowls:

  1. In medium saucepan, cook frozen mixed vegetables until tender.
  2. In small bowls, add beans, vegetables, and rice. Top with tomatoes and green onions. Drizzle with dressing.
  3. Sprinkle with fresh cilantro.
DOWNLOAD RECIPES | DAY 1