A Week of VEGAN Clean Eats

I am so excited to bring you these recipes! All of these recipes follow the guidelines of Arbonne’s 30 days to Healthy Living program and Clean Eating Challenge. Most of the time, I feel that most vegan clean eats lean more towards the “tex-mex” flavor profile. I am not big on “tex-mex” because the few things that I am not fond of fall into this category. I cannot stand green bell peppers, cilantro, and cumin. I know! I’m crazy! I do love a lot of flavor though! These meals are full of flavor, protein, and variety. Post pictures of your recreations in the comments and let me know what you think!

 

Marrakesh:

This is an African inspired dish that is perfect for a busy day! Throw it in the crockpot and forget about it! 

Servings: 4

Ingredients:

  •  1 medium onion, large dice
  • 4 cloves of garlic, crushed and minced
  • 3 medium tomatoes, medium diced or 2 cans of diced tomatoes
  • 2 scoops or Arbonne Protein Boost (Optional)
  • 2 cans of chickpeas, drained
  • 4 sweet potatoes, medium dice
  •  2 Vegetable Knorr® Homestyle Stock Jellies
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground ginger
  • 4 teaspoons of pink salt
  • 2 teaspoons of black pepper
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground coriander
  • 1/2 teaspoon of cayenne
  • 1/2 teaspoon of ground allspice
  • 1/4 teaspoon of ground cloves

Directions:

  1. Mix the onions, garlic, tomatoes, and protein boost together in the bottom of the crock pot base. 
  2. Add the chickpeas, sweet potatoes, and jellies.
  3. Mix all the spices together then sprinkle over the ingredients. 
  4. Mix everything together one more time, then set on low for at least 6 hours, or until sweet potatoes are cooked though. 

 

Stuffed Portobellos 

Everything you need stuffed into a meaty portobello cap! I love an edible bowl!

Servings: 2

Ingredients:

  • 1 tbsp of grape seed oil
  • 1 red bell pepper, small diced
  • 1/3 cup of walnuts, chopped
  • 3 cloves of garlic, crushed and minced
  • 1/2 cup quinoa
  • 1 cup vegetable stock, or 1 cup of water and a vegetable jelly
  • 2 scoops of Arbonne’s Protein Boost (Optional)
  • 4 large carrots, medium dice
  • 1 onion, large dice
  • 1 tsp Salt
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • 1 tbsp of grape seed oil 
  • 2 or 4 portobello mushroom caps 

Directions:

  1. Preheat oven to 450°F
  2. Heat oil in a saucepan and add the bell pepper and walnuts. Toast until caramelized. Add the garlic and quinoa, then cook until garlic is fragrant and the quinoa is slightly toasted. Add the stock (and protein boost if using) then bring to a boil. Cover, reduce to a simmer and cook for 15 minutes.
  3. Toss carrots and onion is oil and seasonings, and brush the mushroom caps. Roast them in the oven while the quinoa is cooking.
  4. When the  quinoa is done, fluff it and fill the mushroom caps. Top with the roasted onions and carrots to finish!

 

Vegan Quick Pho

This is a quick hack for lots of flavor without watching over homemade stock for 6 hours!

Servings: 4

Ingredients:

  • 1 medium onion, quartered
  • 1 tbls Chinese 5 spice powder
  • 4 cloves of garlic, crushed minced
  • 1 inch knob of ginger 
  • 2 quarts of beef stock
  • 2 scoops of Arbonne’s Protein Boost
  • brown rice pad Thai noodles
  • 2 cups of cabbage, chiffonade
  • 1 cup of bean sprouts
  • 3 green onions, sliced on the bias
  • 1 cup of mushrooms, sliced
  • 1 cup carrots, shredded
  • Fresh cilantro, as needed
  • Limes, wedges 
  • Thai basil, or regular basil

Directions:

  1. Soak the noodles in boiling water while preparing the rest of the meal
  2. In a large stock pot, char the onion quarters. Then add a little bit of oil, and toast the 5 spice, garlic, and ginger until aromatic. 
  3. Add the vegetable stock and scrape the bottom of the pot to bring up any fond. Add the protein boost now for 20 grams of extra protein.
  4. Once the broth comes to a boil taste it and see if it needs salt, or if the flavors need to infuse anymore. 
  5. Keep the broth at a boil and fill your bowl with noodles and the other toppings that you want.
  6. Squeeze a lime and enjoy!

 

Buddha Bowl

A superfood packed dinner (or lunch), that satisfies your cravings for flavor and texture!

Servings: 2

Ingredients:

  • 1 cup short grain brown rice
  • 2 cups of chopped kale
  • 3 cloves of  garlic, crushed and minced
  • 2 beets, small dice
  • 1 sweet potato, small dice
  • 1 can of chickpeas, drained
  • 2 tsp blackening seasoning
  • 1 cucumber, peeled and deseeded 
  • 1 avocado
  • 2 tbsp of tahini
  • 2 cloves of garlic
  • 1 lemon, zested and juiced
  • 1/2 tsp salt

Directions:

  1. Preheat oven to 450° F
  2. Cook rice with a 1.5:1 ratio instead of a 2:1 ratio
  3. Toss the beets, potatoes, and chickpeas together with the blackening seasoning and roast in the oven while the rice cooks.
  4. Sauté the kale and garlic until just wilted.
  5. Blend the avocado, cucumber, tahini, garlic, lemon juice and zest, and salt together in a blender.
  6. To build your bowl, start with the brown rice in the bottom then add the roasted veggies and sautéd kale on top. Top with your tahini dressing to finish.

 

Lettuce Wraps

Last but not least! The perfect end to your work week, and super simple!

Servings: 2

Ingredients:

  • 2 cups of mushrooms
  • 1 can of water chestnuts, drained
  • 2 carrots, broken into 1 inch pieces
  • 1 cup of savoy cabbage
  • 3 green onions
  • 5 cloves of garlic
  • 1, 1 inch knob of ginger
  • 1 cup of coconut aminos
  • 1 tbsp sesame oil
  • 1 tsp fish sauce
  • 1 tsp sambal olek 
  • 1 head of iceberg lettuce

Directions:

  1. In a food processor, chop all the veggies into minced pieces individually. Then mince the aromatics: green onions, garlic, and ginger. 
  2. Whisk all of the sauce ingredients together: aminos, sesame oil, fish sauce, and sambal.
  3. Sauté all of the minced ingredients until caramelized.  Add the sauce and let it reduce until thickened. 
  4. Spoon the filling into lettuce cups to finish. 

 

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