Buddha Bowl + Protein Doughnuts

Alisha Valdez from My Liquid Garden shares one of her favorite recipes.

Visit Myliquidgraden.com for more.

 
Buddha Bowl
Makes 2-3 servings
 
Ingredients
  • Veggies
  • 2 Tbsp olive oil or coconut oil
  • ½ red onion
  • 2 large sweet potato
  • 1 bundle of broccolini, stems removed and chopped in half
  • 2 bunches of kale, stems removed
  • ¼ tsp each salt and pepper
  • Chickpeas
  • 1 15- ounce can of chickpeas, drained
  • 1 tsp cumin
  • ¾ tsp chili powder
  • ¾ tsp garlic powder
  • ¼ tsp each salt + pepper
  • ½ tsp oregano
  • ½ tsp turmeric
  • ½ smoked paprika
  • Tahini Sauce
  • ¼ cup tahini
  • 1 Tbsp maple syrup
  • ½ lemon
  • ¼ cup hot water to thin
Instructions
  1. Preheat oven to 400 degrees and arrange sweet potatoes and onions on a baking sheet. Drizzle
  2. with olive oil and salt and pepper.
  3. Bake for 10-15 minutes and flip. Drizzle brocollini with olive oil and salt and pepper and add to
  4. the baking sheet.
  5. Bake 10-15 min, remove from the oven. Drizzle kale with olive oil and salt and pepper. Bake for
  6. another 5-10 minutes
  7. Heat a large skillet and add 1 tbsp of oil, chickpeas and seasoning, sauté for 10 minutes over
  8. medium/low heat, stir frequently.
  9. Serve over brown rice.
 
Protein Donut Holes
 
Ingredients
  • 2/3 cup pitted dates
  • 2/3 cashews
  • 2/3 oats
  • ½ tsp salt
  • 1 tsp vanilla
  • Protein Glaze
  • ¼ cup coconut oil, melted
  • 4 tbsp maple syrup
  • 2 tbsp vegan protein powder
  • 1 tsp vanilla

Instructions

  1. Process all the donut ingredients in a food processor until
  2. it form a dough. Form into small bites and freeze for 20
  3. mins.
  4. Melt the coconut oil in the microwave for 1 minute. Add
  5. the maple syrup, protein powder and vanilla extract and
  6. whisk until combined.
  7. Dip frozen bites into coconut oil mixture. Freeze again for
  8. 20 minutes.

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