10-DAY PLANT-BASED CHALLENGE

10-Day Plant-Based Recipes

HASH

Prep Time: 15 minutes
Total Time: 1 hour

INGREDIENTS:

For the potatoes:

  • 3 medium russet potatoes, peeled and diced
  • 1 large sweet potato, peeled and diced
  • 1 tbsp. onion powder
  • 1 tbsp. garlic powder
  • 1 tsp. dried thyme
  • 2 tsp. sea salt
  • 1 tsp. pepper
  • ¼ cup olive oil

For the skillet mixture:

  • 1 medium onion, diced
  • 5 cloves garlic, finely diced or minced
  • 1 tsp. olive oil
  • Sprinkle of sea salt and pepper
INSTRUCTIONS:
  1. Combine diced potatoes with spices and ¼ cup of olive oil, mix well. Bake in a glass casserole dish at 450° for 40–50 minutes, checking and stirring every 20 minutes, until crispy.
  2. Use a spatula to unstick potatoes from the pan each time you stir.
  3. Sauté onion, garlic, 1 teaspoon of olive oil, and a sprinkle of sea salt and pepper in a skillet. Cook for 5–8 minutes, or until browned.
  4. Once potatoes are crispy, remove from oven and stir in the garlic and onion skillet mixture until combined.

LEMON KALE & AVOCADO SALAD

Prep Time: 15 minutes
Total Time: 20 minutes

INGREDIENTS:

For the lemon vinaigrette:

  • 3 tbsp. lemon juice, about 2 lemons, juiced
  • 1 clove garlic, minced
  • ¼ tsp. salt
  • 1/8 tsp. pepper
  • ¼ cup extra virgin olive oil
  • Maple syrup

For the kale salad:

  • 10 oz fresh kale, about 8 cups
  • 1 15-oz. can chickpeas, rinsed and drained
  • 1 avocado, pitted and diced
INSTRUCTIONS:

For the lemon vinaigrette:

  1. In a bowl, whisk together lemon juice, garlic, salt, and pepper.
  2. Slowly drizzle in olive oil, whisking until creamy. Cover and refrigerate until ready to serve.
  3. Add maple syrup to adjust the flavor.

For the kale salad:

  1. Pour lemon vinaigrette over kale and firmly massage until kale begins to soften and all surfaces are coated.
  2. Gently fold in the chickpeas and avocado; serve immediately.

FALAFEL WITH AVOCADO SPREAD

Prep Time: 10 minutes
Total Time: 20 minutes

INGREDIENTS:

For the patties:

  • 1 15-oz. can pinto beans, rinsed and drained
  • ¼ cup baked tortilla chips (about ¾ ounce), finely crushed
  • 2 tbsp. green onions, finely chopped
  • 1 tbsp. cilantro, finely chopped
  • 1/8 tsp. ground cumin
  • 1 plant-based egg substitute
  • 1½ tsp. canola oil

For the spread:

  • ¼ cup avocado, mashed
  • 2 tbsp. tomato, finely chopped
  • 1 tbsp. red onion, finely chopped
  • 2 tbsp. fat-free sour cream
  • 1 tsp. fresh lime juice
  • 1/8 tsp. salt

Remaining ingredients:

  • 2 (6-inch) pitas, each cut in half crosswise
  • 4 thin red onion slices, separated into rings
  • Microgreens
INSTRUCTIONS:
  1. To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add next 5 ingredients (through plant-based egg white); stir until well combined. Shape bean mixture into 4 (½-inch-thick) oval patties.
  2. Heat oil in a large nonstick skillet over medium–high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.
  3. To prepare spread, combine avocado and next 5 ingredients (through salt), stirring well. Place 1 patty in each pita half. Spread about 2 tbsp. avocado spread over patty in each pita half; top with onions and greens.
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