Sweet Potato Burrito Bowl

Burrito bowls are one of my favorite meals: they are simple, delicious, and are so flavorful. This bowl contains sweet potatoes, veggies, black beans, rice, and a cashew cheese sauce. The sauce is vegan making for a tasty plant based meal. The sweet potatoes add a nice flavor and soft texture to the bowl. This recipe makes a single serving.

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Ingredients

  • 1/3 cup black beans
  • 1 small sweet potato
  • 1/4 yellow bell pepper
  • handful of spinach
  • mushrooms
  • zucchini
  • 3/4 cup precooked brown rice
  • 1/2 packet taco seasoning
  • cashew cheese sauce from the brand Siete Foods

Directions

  • preheat oven to 400F
  • cube the sweet potato and leave on the skin
  • toss the sweet potato in olive oil then cook for 40 minutes in the oven flipping half way through
  • cut the zucchini, yellow bell peppers, mushrooms
  • add the veggies and 1/2 taco seasoning into a pan with olive oil and cook until slightly brown
  • pair the roasted sweet potatoes, cooked veggies, beans, cashew cheese sauce, and rice together

Asian Buddha Bowl

This bowl is the perfect simple yet delicious lunch or dinner that takes only 10 minutes to make. The coconut aminos create a tasty sauce for the veggies. The edamame adds protein and some crunch! This recipe makes 1 serving.

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Ingredients

  • 3/4 cup precooked white rice (I use the frozen white rice from Trader Joes)
  • 1/3 cup of edamame
  • snow peas
  • 1/4 of a red bell pepper
  • 1/2 of a large carrot
  • yellow zucchini
  • 1 tbsp coconut aminos
  • 1/2 tbsp sesame oil
  • 1 tsp ginger
  • 1 tsp garlic powder

Directions

  • chop the carrot, yellow zucchini, and cut long strips of the red bell pepper
  • heat sesame oil in a small pan
  • once warm add in the vegetables, ginger, garlic powder, and coconut aminos
  • sauté for 5-6 minutes
  • heat the rice and edamame in the microwave then plate with the vegetables

Chicken Sausage Stuffed Spaghetti Squash

Squash is one of my favorite vegetables and I love using the squash as a form of spaghetti. This recipe combines classic Italian flavors with a modern spin by using the squash instead of traditional pasta. The melted cheese adds flavor and makes the meal very comforting: perfect for cold weather. This recipe makes 2 servings!

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Ingredients

  • 1 spaghetti squash
  • 2 medium sized Italian sausages
  • 1/2 cup shredded mozzarella cheese
  • handful of spinach
  • 1/2 white onion
  • 1/3 cup cherry tomatoes
  • portobello mushrooms
  • 1 cup marinara sauce
  • olive oil for cooking

Directions

  • preheat the oven to 350F
  • cut the spaghetti squash in half and take out the seeds then microwave each half for 9 minutes in a dish with 1/4 cup of water
  • after both halves are cooked fork out the insides of the squash to create the “spaghetti”
  • cut the sausages into bite sized pieces
  • heat tbsp olive oil in a pan then added in the 2 sausages and cook through
  • after cooked through I added the spinach, diced onion, cherry tomatoes, and mushrooms into the pan to sauté
  • combine the marinara with the sausage and veggies then add into the hallow squashes
  • top each with 1/4 cup of shredded mozzarella cheese and cook for 6-8 minutes in the oven until the cheese is melted

Spaghetti Squash Savory Waffle

This recipe is such an easy and cheesy recipe to change up your morning routine. The recipe involves only 4 simple ingredients: 1 egg, mozzarella cheese, spaghetti squash, and avocado. Savory waffles are extremely simple and make for a fun way to start your day. This recipe makes 1 waffle.

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Ingredients

  • Half a spaghetti squash
  • 1 large egg
  • 1/4 cup mozzarella cheese
  • 1/2 avocado

Directions

  • Microwave half of a spaghetti squash for 9 minutes in the microwave in a dish with 1/4 cup of water
  • After cooked take a fork to the inside of the squash and scrape out to create thin strands of the squash
  • fill 1/2 cup with the squash and place in a bowl
  • add in the egg and cheese to the squash and salt and pepper if desired
  • grease the waffle maker and add in the squash, egg mixture
  • cook for 5-6 minutes or until the egg cooks through
  • slice 1/2 an avocado and add it on top the cooked through waffle

Vegetable Hash

This breakfast takes under 15 minutes and is veggie packed. The nutritional yeast adds for a delicious cheesy taste with out the diary, making for a great substitute for those who are lactose intolerant. Poaching the eggs creates a soft yolk to spread across the vegetables and add some flavor. This recipe is for a single serving.

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Ingredients

  • 2 large eggs
  • small handful of kale
  • mushrooms
  • 5 cherry tomatoes
  • 2 tbsp nutritional yeast
  • 2 tbsp sunflower seeds
  • 1/2 tbsp ghee or butter

Directions

  • cut the vegetables then cook in 1/2 tbsp ghee or butter
  • bring water to a simmer in a deep pan and put a dash of apple cider vinegar or regular vinegar in the pan
  • once water is to a simmer swirl it until it moves in a circular motion on its on then add in the two eggs
  • cook the eggs for 3 minutes to create a soft yolk yet firm white part of the egg
  • plate the eggs with the vegetables then add the sunflower seeds and nutritional yeast on top

Salmon with Fall Quinoa Salad

This meal combines fall flavors with a classic protein, salmon. It is a great meal that requires basic pantry staples such as quinoa and balsamic dressing and combines them with essential fall produce. The quinoa salad with sweet potatoes and brussel sprouts makes for a hearty side dish to accompany the salmon, the protein source. This recipe makes a single serving!

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Ingredients

  • 1 small sweet potato
  • 7-8 small Brussel sprout heads
  • 2 tbsp pecans
  • 1/3 cup uncooked quinoa
  • 2 tbsp balsamic vinaigrette
  • 1/2 tbsp olive oil
  • 4 oz salmon

Directions

  • Cube the sweet potatoes and cut the burssel sprouts in half
  • coat the sweet potatoes in 1/2 tbsp olive oil and salt and pepper then roast in the oven for 20 minutes at 400F
  • Then flip the sweet potatoes and add in the Brussel sprouts and place the salmon on the other side of the pan
  • Cook the vegetables and salmon for 15 minuets
  • While cooking place 1/3 cup of quinoa with 2/3 cup of water in a pan and cook on the stove top on medium heat until all the water is absorbed
  • After the vegetables and quinoa are done combine the quinoa, pecans, roasted vegetables, and balsamic vinegar to make the fall salad and plate with the salmon

Pumpkin Spice Banana Bars with a Maple Cream Cheese Frosting

This desert combines the traditional texture of banana bread with fall flavors to create a delicious treat! I used the Go Nanas Pumpkin Spice Banana bread mix to create the base of the bars. Use code ASHLEYEATSNANAS for 10% of your Go Nanas order! The maple cream cheese frosting is super simple: only 3 ingredients. This is the ideal dessert for a family gathering and to share with friends!

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Ingredients

  • 1 package of Go Nanas pumpkin spice banana bread mix
  • 1/4 cup almond milk
  • 2 tbsp sunflower oil
  • 4 oz of cream cheese
  • 1 tsp of vanilla
  • 3 tbsp maple syrup
  • 1/4 cup pecans

Directions

  • Mix the wet ingredients 2 tbsp almond milk, 1 tbsp of maple syrup, 2 tbsp of sunflower oil
  • Then add in the package of Go Nanas pumpkin spice mix
  • grease an 8 by 8 pan and add in mixture
  • cook for 25 minutes at 350F
  • For the icing blend together 4 oz of cream cheese, 1 tsp of vanilla, 2 tbsp of almond milk, and 3 tbsp of maple syrup
  • After letting the bars cool frost them with the maple cream cheese mixture and add pecans and additional pumpkin pie spice on top

Pumpkin Oat Bake

This is the perfect recipe for brunch with friends and family or save in the fridge to eat multiple days in a row. You can top it with maple syrup for extra sweetness or add peanut butter for a nutty, protein packed topping. The oat bake will stay in the fridge for up to four days. This is the perfect, cozy fall breakfast. It is naturally sweetened by the date syrup and the unsweetened chocolate chips add the perfect amount of chocolatey flavors. The pecans on top add a nice crunch to every bite!

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Ingredients

  • 1 and 1/3 cup of oats
  • 1 cup of of almond milk
  • 1/2 cup of pumpkin puree
  • 1/4 cup of unsweetened chocolate chips
  • 3 tbsp date syrup
  • handful of pecans for the top
  • 1 tbsp pumkin pie spice

Directions

  • Combine all ingredients together in a bowl
  • Grease an 8 by 8 pan then pour in oat mixture
  • Top with pecans until mostly covered
  • Cook the oat bake for 23 minutes at 375F

Kidney Bean Turkey Chili

This is such a comforting bowl of chili: perfect for the cold weather! I topped my bowl with greek yogurt and avocado. The avocado added healthy fats creating a great texture and the yogurt made it extra creamy. This recipe makes between 3-4 servings.

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Ingredients

  • 1 lb ground turkey
  • 1 15oz can of tomato sauce
  • 1 full 15oz can of kidney beans
  • 1/2 diced white onion
  • 1/2 cup vegetable stock
  • 1 large carrot
  • 1/2 cup vegetable stock
  • 1 large carrot
  • 3/4 cup greek yogurt
  • 1 large avocado
  • 1/2 packet of taco seasoning
  • 2 tbsp minced garlic

Directions

  • First sauté the onion and carrot in olive oil until soften, roughly 5-7 minutes
  • then add in the turkey and cook all the way through for about 10 minutes
  • Next add in the full can of tomato sauce, 1/2 packet of taco seasoning and 2 tbsp minced garlic
  • after 10 minutes at a low simmer add in the beans and vegetable stock and cook for an additional 10 minutes
  • top with each bowl with 1/4 cup of greek yogurt and 1/3 of a large avocado

Zucchini Noodles with Peanut Tofu Stir Fry

This bowl combines asian flavors with easily accessible ingredients to make a great meal. Zucchini spirals make for a great alternative if you do not have access to rice noodles. This recipe also goes great with rice noodles too. The peanut sauce is the perfect combination of sweet and salty from the honey, soy sauce, and peanut butter. If you love peanut butter, like me, this is the meal for you!

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Ingredients

  • 1 small zucchini
  • half a head of broccoli
  • 1/2 large carrot
  • 1/4 of a red bell pepper
  • small handful spinach
  • 1/3 package of firm tofu
  • 1 and 1/2 tbsp peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp ginger
  • 1/2 tbsp sesame oil

Directions

  • First bring water to a boil
  • Next spiralize the zucchini
  • You can also buy prepackaged spiraled zucchini if you do not own a spiralizer
  • Then cook the zucchini noodles in the boiling water for 5-7 minutes
  • Chop the bell pepper and carrots
  • Add all the vegetables into a pan with sesame oil and cook for 5 minutes
  • then added in the cubbed tofu and cook for an additional 5 minutes until the tofu in brown on the edges
  • Combine the peanut butter, soy sauce, honey, rice vinegar, and ginger to make the peanut sauce
  • Add the sauce into the tofu vegetable stir fry and after combined add to the drained noodles