10-DAY PLANT-BASED CHALLENGE
10-Day Plant-Based Recipes
AVOCADO TOAST
Prep Time: 2 minutes
Total Time: 2 minutes
INGREDIENTS:
- Gluten-free bread
- Ripe avocado
- Lime juice
- Salt, to taste
INSTRUCTIONS:
- Toast the bread slices.
- Cut avocado in half, remove the pit, and spoon out avocado flesh onto the toast.
- Spread avocado with a fork.
- 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:
- Prepare the red quinoa and brown rice according to package directions.
- In a small bowl, mix together the tahini and buffalo sauce until combined.
- Lay wrap on a plate and spread the buffalo tahini mixture over the wrap.
- Layer quinoa mix, romaine, and carrots on the wrap.
- 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:
- Blend cashews and 3⁄4 cup water into creamy texture.
- Add cilantro, lemon juice, Serrano pepper, garlic, and salt to taste.
- Blend until smooth.
For the bowls:
- In medium saucepan, cook frozen mixed vegetables until tender.
- In small bowls, add beans, vegetables, and rice. Top with tomatoes and green onions. Drizzle with dressing.
- Sprinkle with fresh cilantro.