Are you after a plant-powered, nutrient dense lunch or dinner that is super easy to prepare and tastes delicious?
Sydney based Vegan Recipe Blogger Tess Begg has shared with us one of her go to Buddha Bowl recipes's that is sure to please!
This meal ticks all the boxes;
-Gluten Free
-Oil Free
-Refined Sugar Free
-Vegan
-Plant-based, wholefoods
And uses a variety of plant foods from the rainbow.
Did we mention it tastes delicious....
Sydney based Vegan Recipe Blogger Tess Begg has shared with us one of her go to Buddha Bowl recipes's that is sure to please!
This meal ticks all the boxes;
-Gluten Free
-Oil Free
-Refined Sugar Free
-Vegan
-Plant-based, wholefoods
And uses a variety of plant foods from the rainbow.
Did we mention it tastes delicious....
Tess's secret component in the buddha bowl, is her infamous chickpea quinoa balls, made from nothing but wholefoods. These balls are jam packed with medicinal herbs and spices, are high in dietary fibre, full of natural plant-based protein and essential amino acids.
Equipment needed:
Blender or food processor
Chickpea Quinoa Balls recipe:
1 cup cooked chickpeas
1 cup cooked white quinoa (cooled)
Small handful fresh parsley
1 garlic clove
3 tbsp lemon juice
1 tsp cumin
1/2 tsp coriander
1 tsp chilli flakes
1/2 tsp garlic powder
2 tsp tamari, optional
1 tbsp nutritional yeast
Pinch of salt and pepper
1 cup cooked chickpeas
1 cup cooked white quinoa (cooled)
Small handful fresh parsley
1 garlic clove
3 tbsp lemon juice
1 tsp cumin
1/2 tsp coriander
1 tsp chilli flakes
1/2 tsp garlic powder
2 tsp tamari, optional
1 tbsp nutritional yeast
Pinch of salt and pepper
Method:
1. Preheat oven to 200 degrees celsius.
2. Add ingredients to a blender or processor and blend until combined. Form balls and place on a baking tray. Bake for 15 minutes, turn the balls and bake for a further 5-10 minutes.
3. Serve with brown rice, avocado, lettuce, tomato, cucumber, sauce, parsley and sesame seeds.
2. Add ingredients to a blender or processor and blend until combined. Form balls and place on a baking tray. Bake for 15 minutes, turn the balls and bake for a further 5-10 minutes.
3. Serve with brown rice, avocado, lettuce, tomato, cucumber, sauce, parsley and sesame seeds.
Tess is a passionate vegan foodie. If you would like to learn more about Tess, view her collection of vegan inspired recipes, check her out at;
Instagram https://www.instagram.com/tessbegg/
YouTube https://www.youtube.com/tessbegg
Do you have a sweet tooth?
Tess has an 'Oh Sweet Vegan' ebook including wholesome sweet vegan recipes.
Tess has an 'Oh Sweet Vegan' ebook including wholesome sweet vegan recipes.
So what's in the book?
• 68 easy to follow recipes
• 183 pages
• 100% vegan & 100% oil-free
• 65 recipes are refined-sugar-free (remaining can be made RSF)
• 58 recipes are gluten-free (remaining can be made GF)
• Basics, Breakfasts, Baked Goodies, No-Bake Treats & Drinks!
• Handy tips and detailed info on Tools & Equipment, Ingredient Substitutions & Oil-Free Basics
• My Staple Ingredients & Full Ingredient List
• Conversion Charts (metric and imperial)
• Interactive easy navigation to pages and index
• Beautiful and colourful HD images (each recipe has an image)
• Mobile & Tablet accessible
Check it out here; https://payhip.com/b/6Q8l
Check it out here; https://payhip.com/b/6Q8l
You can also find a collection of Tess's other eBooks here; https://payhip.com/tessbegg
