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Eat Green, Live Clean: Vegan Recipes and Blogs for a Better Tomorrow

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534 cal. Protein-Packed Quinoa & Black Bean Fiesta

534 cal. Protein-Packed Quinoa & Black Bean Fiesta Peppers

Try this Protein-Packed Quinoa & Black Bean Fiesta Peppers! A flavorful vegan delight with quinoa, black beans, and corn

Ingredients:

"Red beans (canned, drained and rinsed)" 175 grams 1 cup
Avocado (medium) 1 medium 1 medium
Cherry tomatoes 170 grams 1 1/4 cups
Cucumber (medium) 1 medium 1 medium
Bell pepper (medium) 1 medium 1 medium
Red onion (medium) 1 medium 1 medium
Fresh cilantro 6 grams 1/4 cup
Lemon juice 15 grams 4 teaspoons
Olive oil 10 grams 2 teaspoons
Salt "1,5 grams" 1/4 teaspoon
Black pepper 1 grams 1/4 teaspoon

Instruction:

Prepare Ingredients: Drain and rinse red beans. Dice avocado, cucumber, and bell pepper. Halve cherry tomatoes and finely chop red onion and cilantro.
Combine Ingredients: In a large bowl, combine red beans, avocado, cherry tomatoes, cucumber, bell pepper, red onion, and cilantro.
Make Dressing: In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper.
Mix Salad: Pour dressing over the salad and toss gently to combine.
Serve: Serve immediately or chill in the refrigerator for 15-30 minutes for flavors to meld.

#veganprotein #plantbased #veganrecipe

668 cal. Red Bean and Avocado Salad. This Red Bea

668 cal. Red Bean and Avocado Salad.

This Red Bean and Avocado Salad is a light, protein-rich vegan lunch option, perfect for a nutritious and satisfying meal. Enjoy!

Ingredients:

"Red beans (canned, drained and rinsed)" 175 grams 1 cup
Avocado (medium) 1 medium 1 medium
Cherry tomatoes 170 grams 1 1/4 cups
Cucumber (medium) 1 medium 1 medium
Bell pepper (medium) 1 medium 1 medium
Red onion (medium) 1 medium 1 medium
Fresh cilantro 6 grams 1/4 cup
Lemon juice 15 grams 4 teaspoons
Olive oil 10 grams 2 teaspoons
Salt "1,5 grams" 1/4 teaspoon
Black pepper 1 grams 1/4 teaspoon

Instruction:

Prepare Ingredients: Drain and rinse red beans. Dice avocado, cucumber, and bell pepper. Halve cherry tomatoes and finely chop red onion and cilantro.
Combine Ingredients: In a large bowl, combine red beans, avocado, cherry tomatoes, cucumber, bell pepper, red onion, and cilantro.
Make Dressing: In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper.
Mix Salad: Pour dressing over the salad and toss gently to combine.
Serve: Serve immediately or chill in the refrigerator for 15-30 minutes for flavors to meld.

#vegansalad #veganprotein #veganbowl #plantbasedsalad

The myth that a vegan diet lacks protein is one of

The myth that a vegan diet lacks protein is one of the most pervasive misconceptions about plant-based eating. It’s time to set the record straight: not only is it entirely possible to get sufficient protein on a vegan diet, but many plant-based foods are also packed with protein, often surpassing their animal-based counterparts in terms of nutritional benefits. Let’s delve into the science, dispel the myths, and explore how a vegan diet can meet and even exceed your protein needs.

Dive Deeper on Our Website

#veganproteins #vegantofu #vegantofurecipes #44gprotein #veganprotein #600cals #600calrecipe #porteinmyths

600 cal. Vibrant Broccoli Pasta Salad with cherry

600 cal. Vibrant Broccoli Pasta Salad with cherry and sun-dried tomatoes, green beans, pine nuts, and tangy lemon dressing. Nutritious, delicious, and perfect for any meal

Ingredients:

Pasta (dry) 80 grams
Broccoli florets 65 grams
Cherry tomatoes 40 grams
Sun-dried tomatoes 25 grams
Pine nuts 15 grams
Green beans 25 grams
Red onion 20 grams
Olive oil 9 grams
Lemon juice 8 grams
Salt 1 grams
Black pepper 1 grams
Fresh basil 5 grams

Instructions:

Cook Pasta: Cook pasta according to package instructions. Drain and rinse under cold water to cool.

Blanch Broccoli and Green Beans: Bring a pot of water to a boil. Blanch broccoli and green beans for 2-3 minutes until tender-crisp. Drain and rinse under cold water.

Prepare Vegetables: Halve cherry tomatoes, chop sun-dried tomatoes, green beans, and red onion.

Toast Pine Nuts: In a small dry pan, toast pine nuts over medium heat until golden brown, about 2-3 minutes.

Make Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.

Combine Ingredients: In a large bowl, combine pasta, broccoli, cherry tomatoes, sun-dried tomatoes, pine nuts, green beans, and red onion.

Add Dressing: Pour dressing over the salad and toss to combine.

Serve: Garnish with fresh basil and serve immediately or chill in the refrigerator for 15-30 minutes for flavors to meld.

#veganfoodspot #veganfitrecipes #veganhealth #vegan_veganfood #veganmeal #plantbasedfood #plantbasedfoods🌱 #veganpasta #600cal #600calrecipe #theHappyBroccoli #veganprotein

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