Vegetarian — Page 2

Roasted Beet & Walnut Grain Bowl

August 28, 2019 by Nicole Leave a Comment

This post was sponsored by California Walnuts. All opinions—as always!—are my own.

Roasted beets, fresh strawberries and crunchy walnuts over a hearty bed of farro and greens, all topped with a honey basil vinaigrette. Yes, please! This roasted beet and walnut grain bowl makes for the perfect healthy lunch. The recipe is plant-based as-is, but you can always customize by adding some chicken or goat cheese crumbles (or both).

Roasting beets takes some time (especially if they’re large), so I like to prep this recipe ahead of time so that all I have to do is assemble when lunchtime hits. I love this dish, so I’ll prep enough for Joe and I to eat it a couple times throughout the week (typically I double the recipe below). Ahead of time I’ll roast the beets, cook the farro, and make the salad dressing. All store great in the refrigerator so when it’s time to eat, all I have to do is assemble my bowl and drizzle some dressing on top. If you work at an office, assemble in the morning in a big tupperware container and bring it with you to enjoy during your lunch break!

In a consumer survey exploring Americans’ shifting attitudes towards lunch, California Walnuts found that less than 10% of Americans prep their lunch for the whole week and almost half (45%) don’t plan what they’re going to eat for lunch at all. I admit I’m guilty of this most weeks, but I’m always so happy when I actually do take the time to prep (my bank account is happy, too).

Roasted Beet & Walnut Grain Bowl

I love adding walnuts to salads and grain bowls because of their satisfying crunch. In addition to texture, walnuts make for a perfect lunch ingredient because they’re a significant source of omega-3 fatty acids (a good, polyunsaturated fat). This versatile lunch addition keeps me feeling full and satisfied through the afternoon.

If you’re one of the many Americans who regularly skip lunch, I challenge you to reclaim that midday meal and use it as an opportunity to take a break from work. I know I always feel more energized and productive in the afternoon when I’ve given myself a lunch break! To learn more about the #ChooseLunch campaign and get additional walnut recipes, head over to Walnuts.org.

xo Nicole

Filed Under: Dinner, Gluten-Free, Lunch, Recipes, Vegetarian

Vegan Mango Curry

April 14, 2019 by Nicole 1 Comment

This vegan mango curry is absolutely delicious! The sweetness of the mango is a yummy twist on this old favorite. I made it earlier this week at home, and then cooked it again last night for my grandparents (I’m visiting them in Naples this week). It was a crowd pleaser!

As pictured, I serve it over rice and add crispy tofu. If you don’t care about the recipe being vegan, you could replace tofu with chicken or the animal protein of your choice. And rice can be subbed out for any grain.

In colder months, I love making curry with butternut squash or sweet potato. Mango is a fun way to bring the recipe into the warmer months. This vegan mango curry recipe makes 4 servings, but if you’re cooking for just one or two, I’d still make the full batch. Leftovers can be stored in the refrigerator and taste delicious when reheated. The tofu won’t be quite as crispy, but everything else reheats great.

Similar(ish) Recipes to Try

If you’re a curry fan, I also have this One-Pot Sweet Potato Quinoa Curry with Zoodles recipe on the site. Gotta love how easy the clean up is with one-pot meals! And if you’re looking for more creative ways to cook with mango, I have these dinner recipes:

Before I wrap up this post, I want to wish everyone running the Boston Marathon tomorrow the best of luck! When I ran it a few years ago, I was crippled with fundraising stress and anxiety leading up to race day. If you’re in that same boat, I want to assure you that the feeling of crossing that finish line will make it worth it. In fact, the high of finishing just may trick you into signing up for another marathon. 😉

xo Nicole

Filed Under: Dairy-Free, Dinner, Gluten-Free, Recipes, Vegan, Vegetarian

Sweet Potato Overnight Oats

March 10, 2019 by Nicole 2 Comments

These sweet potato overnight oats are DELICIOUS. They’re the perfect make-ahead breakfast, are packed with flavor, and will keep you satisfied until lunch. This recipe makes 2 servings or 1 really big-ass serving. If it’s a week when I’m teaching a ton in addition to doing my own daily workouts, I’ll eat the whole thing (#bottomlesspit). But otherwise, I’ll do half and then eat the second half later in the day or the following morning.

I like to prepare these sweet potato overnight oats on an evening I’m already roasting sweet potatoes for dinner. You only need a 1/4 cup of sweet potato puree for recipe, so it’d be silly to just roast a sliver of a potato. Roast the whole thing, eat most of it for dinner and save the rest for breakfast!

The recipe is easily customizable. You could even replace the sweet potato puree with pumpkin puree! Swap pecans for your favorite nut. You could use your favorite dairy-free milk or even milk milk. And if you only have vanilla almond milk on hand, use that but omit the vanilla extract. Chia seeds are optional, but I love the texture they add. And if you’re not a fan of raisins, just omit them. If you want a less sweet breakfast, only use half the maple syrup or omit it altogether.

If you love this sweet potato overnight oats recipe, I have a couple other similar recipes you should check out:

Cinnamon Raisin Overnight Oats – my go-to!
Blueberry Muffin Overnight Oats – adding lemon zest to oatmeal might sound weird, but trust me—yummy!

Breakfast is my favorite meal of the day, and overnight oats are so convenient. You can prep them ahead of time, and you can take them with you to work, no reheating or assembling required. Give this recipe a try this week and let me know what you think!

xo Nicole

Filed Under: Breakfast, Dairy-Free, Recipes, Vegan, Vegetarian Tagged With: oatmeal, overnight oats