Ingredients
- Red lentils
- Onion
- Garlic
- Turmeric
- Ginger
- Light coconut milk
- Spinach
- Brown rice
- Sweet potato
- Chickpeas
- Red onion
- Broccoli
- Olive oil
- Cumin
- Paprika
- Garlic powder
- Tahini
- Whole wheat pasta or chickpea pasta
- Canned white beans
- Tomato paste
- Basil
- Quinoa
- Black beans
- Chopped romaine
- Corn
- Tomatoes
- Avocado
- Salsa
- Lemon
- Coconut milk
- Cauliflower
- Curry spices (turmeric, cumin, coriander)
- Miso
- Tofu
- Mushrooms
- Scallions
- Bell peppers
- Rice vinegar
- Sesame seeds
- Maple syrup
Instructions
- Simmer red lentils with onion, garlic, turmeric, ginger, and light coconut milk until tender.
- Add spinach at the end and serve over brown rice.
- Roast sweet potatoes, chickpeas, red onion, and broccoli with olive oil, cumin, paprika, and garlic powder.
- Drizzle tahini lemon sauce on top before serving.
- Blend canned white beans with sautéed garlic, tomato paste, and basil.
- Toss with whole wheat or chickpea pasta to serve.
- Stir-fry mixed vegetables with soy sauce, ginger, garlic, and maple syrup.
- Serve with quinoa for extra fiber.
- Mix black beans with quinoa, salsa, and chopped vegetables; stuff into bell peppers and bake.
- Press tofu, then bake or pan sear until golden, and serve with sesame cabbage slaw.
Notes
Use seasonal produce for the best flavor and price; feel free to swap out ingredients based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Various (Baking, Roasting, Simmering, Stir-Frying)
- Cuisine: Plant-Based
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 0mg
Keywords: anti-inflammatory, plant-based, dinner, healthy, vegan, comfort food