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Today, we are making a simple yet super nourishing and super healthy meal. You can put it together in just a few minutes and take it with you wherever you go. I love these easy vegan lunch recipes that are an absolute midweek lifesaver when things are a bit crazy.
We have a nourishing and delicious meal for you today. This easy vegan lunch is a dream. You get a bunch of whole foods on your plate, one of the best ways to get your dose of whole foods in your belly.
We know that the less processed your food is the better. This is one of the big reasons why I love the whole-food plant-based diet, also known as wfpb diet. Which is becoming more popular although I think we are going back to basics, which is great!
This diet focuses on consuming unprocessed foods in their most natural form. It includes grains, fruits, vegetables, legumes and a few soy products which don't have added fat to them, for example, tofu. There's a lot you can eat on this diet and is a really great way to stay healthy.
We get a lot of health benefits associated with this way of eating. It is associated with lower rates of hypertension, cancer, obesity, stroke, diabetes, and many other chronic diseases. And studies have shown that this diet is good for your gut microbiome as it promotes diversity.
Unfortunately, nowadays most of our food is packed with processed sugars, preservatives, colorants, and a handful of additives. We have to make concise decisions to stay away from all this stuff. It might make food last longer, look prettier, or have a more appealing consistency. But, the truth is that is not really good for our bodies.
For this recipe, I cooked broccoli and sweet potatoes and served them with avocado. I steamed the broccoli and I baked the sweet potatoes with a tiny bit of oil. If you want to make it even healthier, you can always steam the sweet potatoes as well. The lower heat will also help preserve the nutrients of the potatoes.
I love that I can make a big batch of these veggies and keep them in the fridge for a couple of days. This is easy vegan lunch option is one of the best ways I've found to stay on top of my meal prep. Especially, when I have a million things going on in life.
To make this recipe even better and more delicious, I also made a sauce to go with it. We need just a few pantry staples and is great for dipping your veggies or, if you add more liquid, you can drizzle it on top as well.
For the sauce, we need cashew nuts, chilli flakes, nutritional yeast, a dash of sea salt and a dash of turmeric. This sauce is incredibly flavourful and you can use it on everything so make sure you also make a big batch!
How easy is this whole food plant-based diet thing?!
For the avocado
For the cooked veggies
For the sauce
Total servings 2
|Amount Per Serving|
|Calories 680||From Fat 335|
|% Daily Value*|
|Total Fat 37g||57.3%|
|Saturated Fat 5g||23.5%|
|Trans Fat 0g|
|Total Carbohydrate 90g||30.1%|
|Dietry Fiber 27g||108.8%|
|Vitamin A 0µg|
|Vitamin B-12 9.74µg||162.3%|
|Vitamin B-6 13.35mg||667.5%|
|Vitamin C 286.76mg||477.9%|
|Vitamin D 0IU||0%|
|Vitamin E 6.27mg||20.9%|
|Vitamin K1 344.76µg||431%|
|Folic Acid 0µg|
|Pantothenic acid 6.38mg||63.8%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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