indulgent main meals.

BLACK BEAN, SWEET POTATO & QUINOA SALAD
PREP TIME: 15 min
COOK TIME: 55 min
TOTAL TIME: 70 min (does not include Black Beans cook time)
MAKES 4 SERVINGS

This is a dish that was inspired by my Cuban roots. When I was growing up, we ate tons of white rice and black beans, and I loved them. Here, we’ve created a healthier version loaded with vitamins, minerals, and phytochemicals for a nostalgic dish that nourishes the mind and body.

INGREDIENTS:
3 cups cooked Quinoa
1½ cups cooked Black Beans or 1 15-ounce can, rinsed and drained
1 large sweet potato, diced into small cubes
sea salt, to taste
ground black pepper, to taste
Guacamole
1 5-ounce package of baby arugula
¼ cup pumpkin seeds (pepitas)
Cashew Cream Dressing

PREPARATION:
1. Preheat oven to 400F and line a baking sheet with parchment paper.
2. If you prepared the quinoa and black beans fresh for this recipe, set them aside to cool.
3. Spread the sweet potatoes on the baking sheet with a pinch of sea salt and pepper.
4. Bake for about 30 minutes, tossing occasionally, until soft and golden.
5. Meanwhile, prepare the guacamole.
6. Prepare a serving dish, or 4 individual bowls, by layering first with the arugula, then the quinoa, the black beans, the sweet potatoes, and guacamole.
7. Top with pumpkin seeds and a drizzle of dressing, and enjoy!
TIP: Leftovers can be stored for up to 4 days, but guacamole is best if stored separately, and for no more than 1 day.

QUINOA SALAD

PREP TIME: 15 min

COOK TIME: 55 min

TOTAL TIME: 70 min (does not include Black Beans cook time)

MAKES 4 SERVINGS

This is a dish that was inspired by my Cuban roots. When I was growing up, we ate tons of white rice and black beans, and I loved them. Here, we’ve created a healthier version loaded with vitamins, minerals, and phytochemicals for a nostalgic dish that nourishes the mind and body.

INGREDIENTS:

3 cups cooked Quinoa

1½ cups cooked Black Beans or 1 15-ounce can, rinsed and drained

1 large sweet potato, diced into small cubes

sea salt, to taste

ground black pepper, to taste

Guacamole

1 5-ounce package of baby arugula

¼ cup pumpkin seeds (pepitas)

Cashew Cream Dressing

PREPARATION:

1. Preheat oven to 400F and line a baking sheet with parchment paper.

2. If you prepared the quinoa and black beans fresh for this recipe, set them aside to cool.

3. Spread the sweet potatoes on the baking sheet with a pinch of sea salt and pepper.

4. Bake for about 30 minutes, tossing occasionally, until soft and golden.

5. Meanwhile, prepare the guacamole.

6. Prepare a serving dish, or 4 individual bowls, by layering first with the arugula, then the quinoa, the black beans, the sweet potatoes, and guacamole.

7. Top with pumpkin seeds and a drizzle of dressing, and enjoy!

TIP: Leftovers can be stored for up to 4 days, but guacamole is best if stored separately, and for no more than 1 day.

PER SERVING: 363 calories, 17 grams protein, 58 grams carbohydrates, 9 grams total fat

FALAFEL BOWL

PREP TIME: 20 min

COOK TIME: 10 min

TOTAL TIME: 30 min

MAKES 4 SERVINGS

We love baked falafel topped with our favorite Tahini Dressing. It adds an exciting and delicious crunch to salads and bowls or can be enjoyed alone.

FOR THE FALAFEL:

¾ cup chopped curly parsley

½ cup chopped scallions

2 cloves garlic

6 tablespoons lemon juice

2 15-ounce cans chickpeas, drained and rinsed, reserving ¼ cup of the liquid (3 cups cooked)

½ cup gluten-free chickpea flour or gluten-free oat flour

1 tablespoon ground cumin

1 teaspoon ground turmeric

1 teaspoon coriander

1 teaspoon paprika

dash of ground black pepper

sea salt, to taste

FOR THE KALE SALAD:

1 bunch lacinato or curly kale, washed, destemmed and finely chopped (about 4 cups)

½ small head of romaine, washed and chopped (about 2 cups)

1 Hass avocado, halved, cored, peeled, and sliced

2 small carrots, shredded

2 small cucumbers, sliced

4 radishes, sliced

1 red pepper, sliced

1 cup cherry tomatoes, washed and halved

Kalamata olives, sliced

Tahini Dressing

PREPARATION:

1. To make the falafel, pulse the parsley, scallions, and garlic in a food processor. Add the lemon juice and blend.

2. Add the remaining ingredients and pulse until well combined. Use a spoon to help scrape down the mixture from the sides. If the mixture is too dry, add the chickpea water as needed to loosen it.

3. Form the dough into 8 small patties and place them on a lightly greased skillet over medium-high heat for about 4–5 minutes. Flip the patties and cook for another 5 minutes until the patties are golden brown.

4. If you prefer to bake the falafel, preheat oven to 375F. Grease a baking sheet with oil of choice or line with parchment paper, and bake the patties for 15–20 minutes. Flip the patties and bake them for another 10 minutes or until golden brown.

5. To prepare the kale salad, divide the kale and romaine into 4 bowls. Then layer in the sliced avocados, carrots, cucumbers, radishes, peppers, cherry tomatoes, and olives. Top each bowl with 2 falafel patties and drizzle with Tahini Dressing and serve!

TIP: Leftover patties can be stored in refrigerator for up to a week or in freezer for a few months.

PER SERVING WITH 2 TABLESPOONS OF DRESSING: 376 calories, 17 grams protein, 54 grams carbohydrates, 13 grams total fat

BLACK BEAN BURRITO BOWL

PREP TIME: 25 min

COOK TIME: 30 min

TOTAL TIME: 55 min

MAKES 4 SERVINGS

This deconstructed burrito is a perfect plant-based meal. The Quinoa and black beans make a powerful protein combo while the peppers and Guacamole provide a great source of vitamins A, C, and E, fiber, folate, and heart-healthy fat.

INGREDIENTS:

2 cups cooked Quinoa

Pico de Gallo or 2 small tomatoes, lightly seeded and finely chopped

2 15-ounce cans black beans, drained and rinsed

1 large green bell pepper, washed, seeded, and finely chopped

Guacamole

Nacho Cheese

chives, for garnish

PREPARATION:

1. Prepare the Quinoa and Pico de Gallo.

2. Layer a serving bowl with the Quinoa, Pico de Gallo, black beans, peppers, and Guacamole.

3. Drizzle with Nacho Cheese, garnish with chives, and enjoy!

TIP: Leftovers can be stored in an airtight container for up to a few days.

PER SERVING: 329 calories, 17 grams protein, 58 grams carbohydrates, 5 grams total fat

QUINOA CRUNCH BOWL

PREP TIME: 30 min

COOK TIME: 30 min

TOTAL TIME: 60 min

MAKES 4 SERVINGS

Quinoa is a versatile and complete ingredient that’s fun and easy to use in a multitude of recipes.

INGREDIENTS:

2 cups cooked Quinoa

2 large carrots, shredded (about 1½ cups)

1 15-ounce can black beans, drained and rinsed

1 small jicama, peeled and diced into ½-inch cubes (about 1 cup)

½ cup fresh parsley flakes

Lemon Dijon Vinaigrette Dressing

1 Hass avocado, halved, cored, peeled, and cut into cubes

2 tablespoons sunflower seeds, for garnish

PREPARATION:

1. Prepare the Quinoa and set aside to cool.

2. Peel or scrub the carrots, cut the ends off, then slice with a vegetable peeler or use a box grater to shred and transfer to a mixing bowl.

3. Add the Quinoa, black beans, jicama, parsley, and dressing to the mixing bowl and toss ingredients together.

4. Then add the diced avocados and gently toss again.

5. Serve, garnish with sunflower seeds, and enjoy!

PER SERVING: 398 calories, 13 grams protein, 54 grams carbohydrates, 17 grams total fat