Monday, November 9, 2015

Meatless Monday - Picky Protein Bowl

So the old joke goes that no one really cares about your protein intake until you tell them you are a vegan...yep, so true.

I've come across countless people who ask where I get my protein after I tell them I eat a vegan diet.

The truth is, a healthy vegan diet is filled with protein: Beans, Seeds, Grains, Lentils, Nuts, Tofu...even veggies! These foods all pack a ton of clean protein - you get the protein, iron plus fibre, vitamins, antioxidants and healthy fats.

Animal proteins such as beef, chicken and dairy do provide protein although they also provide cholesterol, unhealthy fats, hormones and antibiotics (yes even the organic and free range ones) and not a whole lot of fibre or vitamins.

This is why it is a good idea to try getting more of your protein from vegan sources and less from animal sources - so you can be your best, healthiest, happiest you.

Today's Meatless Monday recipe does just that...


Picky Protein Bowl

This recipe includes ingredients and instructions for making homemade hummus for the dish. If you are strapped for time - you can use store bought - although I have to say its really good hummus - so definitely try it when you have a little more time. The hummus will last up to 5 days in an air tight container in the fridge.

serves  4 

1 cup quinoa, rinsed and drained
2 medium sweet potatoes, peeled and cut in 1" cubes
3 medium beets, peeled and cut in 1" cubes
4 crimini mushrooms, sliced thick
8 large kale leaves, torn
1 15oz can organic black beans, rinsed and drained
2 Tbsp sesame seeds
3 Tbsp olive oil, divided
3 tsp garlic powder, divided
fresh ground sea salt and pepper to taste

Homemade Hummus Ingredients
2 15oz cans organic garbanzo beans, rinsed and drained
juice from one large lemon
1/4 cup olive oil
1 tsp garlic powder
2 Tbsp tahini
3 Tbsp water
fresh ground sea salt and pepper to taste

Heat the oven to 425 and line a baking sheet with parchment paper. In a medium mixing bowl toss the beets with 1 Tbsp of olive oil, 1 tsp of garlic powder and some salt and pepper. In a separate mixing bowl toss the sweet potatoes with 1 Tbsp of olive oil, 1 tsp of garlic powder and some salt and pepper. Spread the beets out on half of the parchment paper and put the beets in the over to roast for about 40 minutes. The sweet potatoes only take about 25 so place them on the other half of the baking sheet 15 minutes after you have put the beets in.

Cook the quinoa according to package directions in a medium sauce pot. Once the quinoa is cooked add the black beans and stir - continue to cook on low heat for 5 minutes to warm up the beans.

If you are making your own hummus make it now (see instructions below) - if not skip to the next step.

While the quinoa is cooking and the veggies are roasting, sauté the kale and mushrooms in a medium pan with 1 Tbsp olive oil, 1 tsp garlic powder and salt and pepper on medium low heat for 5 - 7 minutes.

Arrange your bowl with the quinoa and bean mixture and all of the veggies around the edges, place a dollop of hummus in the middle and sprinkle with sesame seeds. Yum!

Homemade Hummus Instructions
Place all the ingredients in a high speed blender and blend until smooth.
That's it!
If it needs to be more creamy slowly add a bit more water.

Sending you sunshine, happiness and picky protein love,

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