Chipotle Tahini Harvest Bowl

A delicious and nutritious harvest bowl featuring the smoky heat of chipotle tahini dressing combined with roasted sweet potatoes, Brussels sprouts, and an array of fresh and flavorful ingredients. This bowl is packed with protein, fiber, and vitamins, making it a perfect choice for a wholesome meal.

Ingredients:

• 2 cups cooked quinoa
• 1 cup roasted sweet potatoes, cubed
• 1 cup roasted Brussels sprouts, halved
• 1 cup black beans, drained and rinsed
• 1/2 cup corn kernels
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup pumpkin seeds
• 2 tablespoons chipotle tahini dressing

Instructions:

Preheat your oven to 425F 220C

Toss the sweet potato cubes and Brussels sprout halves in olive oil, salt, and pepper

Spread them on a baking sheet and roast for 25-30 minutes or until they are tender and slightly caramelized

In a large bowl, combine the cooked quinoa, roasted sweet potatoes, roasted Brussels sprouts, black beans, corn kernels, cherry tomatoes, red onion, and fresh cilantro

Drizzle the chipotle tahini dressing over the salad and toss to combine, ensuring everything is well coated

Sprinkle pumpkin seeds on top for added crunch

Serve the Chipotle Tahini Harvest Bowl immediately or refrigerate for later

Enjoy!

Strawberry Mylkshake

Enjoy this cool and creamy vegan strawberry mylkshake, which is made with almond milk and fresh strawberries. You can eat this tasty treat at any time of the day.

Ingredients:

• 1 cup fresh strawberries, hulled and sliced
• 2 cups almond milk
• 2 tablespoons maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1 cup ice cubes

Instructions:

In a blender, combine the fresh strawberries, almond milk, maple syrup or agave nectar, vanilla extract, and ice cubes

Blend until smooth and creamy, about 1-2 minutes

Pour the strawberry mylkshake into glasses and serve immediately

Optionally, garnish with sliced strawberries or a sprig of mint