• Sweet Potato and Kale Salad

    Roasted Sweet Potato and Kale Salad with Maple Dijon Vinaigrette

    Ingredients:

    2 medium sweet potatoes, peeled and cubed

    1 tablespoon olive oil

    Salt and black pepper, to taste

    6 cups kale, chopped and stems removed

    1 tablespoon apple cider vinegar

    1/2 cup cooked quinoa (optional, for extra protein)

    1/3 cup dried cranberries

    1/4 cup toasted pumpkin seeds (pepitas)

    1/4 cup crumbled feta cheese

    For the Maple Dijon Vinaigrette:

    2 tablespoons olive oil

    1 tablespoon apple cider vinegar

    1 tablespoon maple syrup

    1 teaspoon Dijon mustard

    Salt and black pepper, to taste

    Directions:

    Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

    Toss cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.

    While the sweet potatoes roast, place chopped kale in a large bowl. Drizzle with 1 tablespoon apple cider vinegar and massage the kale with your hands for 2–3 minutes until softened.

    In a small bowl, whisk together all vinaigrette ingredients until smooth and emulsified.

    Add the roasted sweet potatoes, cooked quinoa (if using), cranberries, pumpkin seeds, and feta to the kale. Drizzle with the vinaigrette and toss to coat.

    Serve immediately or chill for 30 minutes to allow flavors to meld.

    Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

    Kcal: 310 kcal | Servings: 4 servings

    #glutenfree #vegetarian #healthysalad #roastedveggies #superfoodsalad #kalesalad #sweetpotatolove #fallflavors #eatclean #saladrecipe #mealprepideas #healthyrecipes #realfood #plantbased #autumnsalad #vegetarianrecipes #quicklunch #wholefoods #comfortfood #cleaneating

    Just made this Roasted Sweet Potato and Kale Salad and it’s my new favorite fall lunch! So hearty, flavorful, and nourishing!
    Sweet Potato and Kale Salad Roasted Sweet Potato and Kale Salad with Maple Dijon Vinaigrette Ingredients: 2 medium sweet potatoes, peeled and cubed 1 tablespoon olive oil Salt and black pepper, to taste 6 cups kale, chopped and stems removed 1 tablespoon apple cider vinegar 1/2 cup cooked quinoa (optional, for extra protein) 1/3 cup dried cranberries 1/4 cup toasted pumpkin seeds (pepitas) 1/4 cup crumbled feta cheese For the Maple Dijon Vinaigrette: 2 tablespoons olive oil 1 tablespoon apple cider vinegar 1 tablespoon maple syrup 1 teaspoon Dijon mustard Salt and black pepper, to taste Directions: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender. While the sweet potatoes roast, place chopped kale in a large bowl. Drizzle with 1 tablespoon apple cider vinegar and massage the kale with your hands for 2–3 minutes until softened. In a small bowl, whisk together all vinaigrette ingredients until smooth and emulsified. Add the roasted sweet potatoes, cooked quinoa (if using), cranberries, pumpkin seeds, and feta to the kale. Drizzle with the vinaigrette and toss to coat. Serve immediately or chill for 30 minutes to allow flavors to meld. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 310 kcal | Servings: 4 servings #glutenfree #vegetarian #healthysalad #roastedveggies #superfoodsalad #kalesalad #sweetpotatolove #fallflavors #eatclean #saladrecipe #mealprepideas #healthyrecipes #realfood #plantbased #autumnsalad #vegetarianrecipes #quicklunch #wholefoods #comfortfood #cleaneating Just made this Roasted Sweet Potato and Kale Salad and it’s my new favorite fall lunch! So hearty, flavorful, and nourishing!
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  • Poke and Quinoa Salad

    Hawaiian Ahi Poke Bowl with Quinoa & Sesame Soy Dressing

    Ingredients:

    1 cup quinoa, rinsed

    2 cups water

    1/2 lb sushi-grade ahi tuna, diced

    2 tablespoons soy sauce (or tamari for gluten-free)

    1 tablespoon sesame oil

    1 teaspoon rice vinegar

    1/2 teaspoon honey or maple syrup

    1/2 avocado, diced

    1/2 cucumber, sliced thin

    1/4 cup shredded carrots

    2 radishes, sliced thin

    2 tablespoons chopped green onion

    1 teaspoon sesame seeds

    Optional toppings: pickled ginger, seaweed salad, sriracha mayo, microgreens

    Directions:

    In a saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let cool.

    In a bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey. Add diced tuna and gently toss to coat. Marinate in the fridge for 10–15 minutes.

    To assemble, divide quinoa between bowls. Top with marinated tuna, avocado, cucumber, carrots, radishes, and green onion.

    Drizzle with any extra marinade and sprinkle with sesame seeds. Add optional toppings if desired.

    Serve chilled or at room temperature.

    Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

    Kcal: 470 kcal | Servings: 2 servings

    #pokebowl #quinoasalad #sushigradeahi #healthybowls #hawaiianfood #glutenfreelunch #asianfusion #tunalovers #powerbowl #wholefoods #omega3boost #mealprepideas #lunchinspo #cleaneating #lightandfresh #pescatarian #lowcarbmeals #healthybalance #pokerecipe #nutrientdense

    Light, fresh, and packed with protein—this Poke and Quinoa Salad is your new favorite lunch bowl. Perfectly marinated ahi and all the colorful toppings!
    Poke and Quinoa Salad Hawaiian Ahi Poke Bowl with Quinoa & Sesame Soy Dressing Ingredients: 1 cup quinoa, rinsed 2 cups water 1/2 lb sushi-grade ahi tuna, diced 2 tablespoons soy sauce (or tamari for gluten-free) 1 tablespoon sesame oil 1 teaspoon rice vinegar 1/2 teaspoon honey or maple syrup 1/2 avocado, diced 1/2 cucumber, sliced thin 1/4 cup shredded carrots 2 radishes, sliced thin 2 tablespoons chopped green onion 1 teaspoon sesame seeds Optional toppings: pickled ginger, seaweed salad, sriracha mayo, microgreens Directions: In a saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let cool. In a bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey. Add diced tuna and gently toss to coat. Marinate in the fridge for 10–15 minutes. To assemble, divide quinoa between bowls. Top with marinated tuna, avocado, cucumber, carrots, radishes, and green onion. Drizzle with any extra marinade and sprinkle with sesame seeds. Add optional toppings if desired. Serve chilled or at room temperature. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 470 kcal | Servings: 2 servings #pokebowl #quinoasalad #sushigradeahi #healthybowls #hawaiianfood #glutenfreelunch #asianfusion #tunalovers #powerbowl #wholefoods #omega3boost #mealprepideas #lunchinspo #cleaneating #lightandfresh #pescatarian #lowcarbmeals #healthybalance #pokerecipe #nutrientdense Light, fresh, and packed with protein—this Poke and Quinoa Salad is your new favorite lunch bowl. Perfectly marinated ahi and all the colorful toppings!
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  • Kale and White Bean Soup

    Rustic Tuscan Kale & Cannellini Bean Soup

    Ingredients:

    1 tbsp olive oil

    1 medium onion, diced

    2 garlic cloves, minced

    2 carrots, peeled and sliced

    2 celery stalks, chopped

    1 tsp dried thyme

    1/2 tsp red pepper flakes (optional)

    1 can (400g) cannellini beans, drained and rinsed

    4 cups (1 liter) vegetable broth

    3 cups kale, stems removed and chopped

    Salt and black pepper to taste

    Juice of 1/2 lemon (optional)

    Grated Parmesan or crusty bread, for serving

    Directions:

    Heat the olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes.

    Stir in the garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.

    Add the thyme and red pepper flakes, stirring for 1 minute until fragrant.

    Pour in the cannellini beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.

    Add the kale and cook for another 5–7 minutes, until tender but vibrant.

    Season with salt and pepper. Stir in lemon juice for brightness if desired.

    Serve hot, topped with grated Parmesan or alongside a slice of crusty bread.

    Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
    Kcal: 210 kcal | Servings: 4 servings

    #kalesoup #whitebeansoup #vegetariansoup #tuscankale #comfortfood #easymeals #healthyrecipes #plantbased #onepotmeal #vegetariancomfortfood #meatlessmonday #homemadesoup #fallrecipes #cleaneating #quickdinnerideas #wholefoods #veggielovers #simpleeats #highfibermeals #souprecipe

    A hearty bowl of Kale and White Bean Soup is all you need for that cozy, comforting vibe So simple, so good!
    Kale and White Bean Soup Rustic Tuscan Kale & Cannellini Bean Soup Ingredients: 1 tbsp olive oil 1 medium onion, diced 2 garlic cloves, minced 2 carrots, peeled and sliced 2 celery stalks, chopped 1 tsp dried thyme 1/2 tsp red pepper flakes (optional) 1 can (400g) cannellini beans, drained and rinsed 4 cups (1 liter) vegetable broth 3 cups kale, stems removed and chopped Salt and black pepper to taste Juice of 1/2 lemon (optional) Grated Parmesan or crusty bread, for serving Directions: Heat the olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally. Add the thyme and red pepper flakes, stirring for 1 minute until fragrant. Pour in the cannellini beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes. Add the kale and cook for another 5–7 minutes, until tender but vibrant. Season with salt and pepper. Stir in lemon juice for brightness if desired. Serve hot, topped with grated Parmesan or alongside a slice of crusty bread. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 210 kcal | Servings: 4 servings #kalesoup #whitebeansoup #vegetariansoup #tuscankale #comfortfood #easymeals #healthyrecipes #plantbased #onepotmeal #vegetariancomfortfood #meatlessmonday #homemadesoup #fallrecipes #cleaneating #quickdinnerideas #wholefoods #veggielovers #simpleeats #highfibermeals #souprecipe A hearty bowl of Kale and White Bean Soup is all you need for that cozy, comforting vibe So simple, so good!
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  • Chicken and Cauliflower Rice Bowl

    Garlic Herb Chicken with Cauliflower Rice & Roasted Veggie Bowl

    Ingredients:

    2 tablespoons olive oil

    1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

    1 teaspoon garlic powder

    1/2 teaspoon paprika

    1/2 teaspoon dried oregano

    Salt and pepper to taste

    4 cups cauliflower rice (store-bought or homemade)

    1 cup cherry tomatoes, halved

    1 cup zucchini, diced

    1 red bell pepper, diced

    2 tablespoons lemon juice

    1 tablespoon fresh parsley, chopped

    Optional toppings: sliced avocado, hummus, tahini drizzle, crumbled feta

    Directions:

    Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken, garlic powder, paprika, oregano, salt, and pepper. Cook for 6–8 minutes, stirring occasionally, until fully cooked and golden brown. Remove and set aside.

    In the same pan, add another tablespoon olive oil. Sauté zucchini, bell pepper, and cherry tomatoes for 5–6 minutes until slightly tender.

    Add cauliflower rice to the skillet and cook for 3–4 minutes until heated through. Season lightly with salt and pepper.

    Return the cooked chicken to the skillet, toss everything together, and drizzle with lemon juice.

    Serve in bowls, topped with fresh parsley and any optional toppings you enjoy.

    Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
    Kcal: 370 kcal | Servings: 4 servings

    #lowcarbdinner #healthybowls #chickenrecipes #cauliflowerrice #mealprep #cleanrecipes #glutenfree #paleomeal #highprotein #lowcarblifestyle #quickdinners #easychickenmeals #veggiebowl #wholefoods #healthyeating #onepanmeal #simpleingredients #nourishbowl #fitnessfuel #lowcalorie

    Light, fresh, and full of flavor! This Chicken and Cauliflower Rice Bowl is the perfect low-carb dinner packed with protein and roasted veggies.
    Chicken and Cauliflower Rice Bowl Garlic Herb Chicken with Cauliflower Rice & Roasted Veggie Bowl Ingredients: 2 tablespoons olive oil 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces 1 teaspoon garlic powder 1/2 teaspoon paprika 1/2 teaspoon dried oregano Salt and pepper to taste 4 cups cauliflower rice (store-bought or homemade) 1 cup cherry tomatoes, halved 1 cup zucchini, diced 1 red bell pepper, diced 2 tablespoons lemon juice 1 tablespoon fresh parsley, chopped Optional toppings: sliced avocado, hummus, tahini drizzle, crumbled feta Directions: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken, garlic powder, paprika, oregano, salt, and pepper. Cook for 6–8 minutes, stirring occasionally, until fully cooked and golden brown. Remove and set aside. In the same pan, add another tablespoon olive oil. Sauté zucchini, bell pepper, and cherry tomatoes for 5–6 minutes until slightly tender. Add cauliflower rice to the skillet and cook for 3–4 minutes until heated through. Season lightly with salt and pepper. Return the cooked chicken to the skillet, toss everything together, and drizzle with lemon juice. Serve in bowls, topped with fresh parsley and any optional toppings you enjoy. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 370 kcal | Servings: 4 servings #lowcarbdinner #healthybowls #chickenrecipes #cauliflowerrice #mealprep #cleanrecipes #glutenfree #paleomeal #highprotein #lowcarblifestyle #quickdinners #easychickenmeals #veggiebowl #wholefoods #healthyeating #onepanmeal #simpleingredients #nourishbowl #fitnessfuel #lowcalorie Light, fresh, and full of flavor! This Chicken and Cauliflower Rice Bowl is the perfect low-carb dinner packed with protein and roasted veggies.
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  • Indian Lentil and Rice Salad

    Fragrant Basmati & Spiced Lentil Salad with Fresh Herbs

    Ingredients:

    1/2 cup brown or green lentils, rinsed

    1 cup basmati rice, rinsed

    1 tablespoon olive oil

    1 teaspoon mustard seeds

    1/2 teaspoon cumin seeds

    1/2 teaspoon turmeric

    1/4 teaspoon ground coriander

    1/4 teaspoon cayenne pepper (optional)

    1 small red onion, finely chopped

    1 cucumber, diced

    1 medium carrot, grated

    1/4 cup fresh cilantro, chopped

    1/4 cup fresh mint leaves, chopped

    Juice of 1 lemon

    Salt and black pepper to taste

    Optional topping: toasted cashews or peanuts

    Directions:

    Cook the lentils in lightly salted boiling water for about 20–25 minutes until just tender but not mushy. Drain and let cool.

    Meanwhile, cook the basmati rice according to package instructions. Fluff with a fork and let cool completely.

    In a small pan, heat olive oil over medium heat. Add mustard seeds and cumin seeds; cook until they begin to pop. Stir in turmeric, ground coriander, and cayenne pepper. Remove from heat.

    In a large mixing bowl, combine the cooled lentils and rice. Add red onion, cucumber, grated carrot, chopped cilantro, and mint.

    Pour the spiced oil mixture over the salad. Add lemon juice, salt, and pepper. Toss gently to combine.

    Chill for at least 30 minutes before serving. Top with toasted nuts if desired.

    Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
    Kcal: 310 kcal | Servings: 4 servings

    #indianflavors #lentilrecipes #ricesalad #healthyindianfood #plantbasedmeal #vegandinner #spicedrecipes #herbaceous #refreshingsalads #glutenfreevegan #easyveganrecipes #indiancooking #cleaneating #wholefoods #meatlessmeals #veggiepacked #summerrecipes #basmatirice #spicyandsavory #nuttysalad

    Craving something healthy, hearty, and full of spice? This Indian Lentil and Rice Salad has everything—fragrance, flavor, and freshness in every bite!
    Indian Lentil and Rice Salad Fragrant Basmati & Spiced Lentil Salad with Fresh Herbs Ingredients: 1/2 cup brown or green lentils, rinsed 1 cup basmati rice, rinsed 1 tablespoon olive oil 1 teaspoon mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric 1/4 teaspoon ground coriander 1/4 teaspoon cayenne pepper (optional) 1 small red onion, finely chopped 1 cucumber, diced 1 medium carrot, grated 1/4 cup fresh cilantro, chopped 1/4 cup fresh mint leaves, chopped Juice of 1 lemon Salt and black pepper to taste Optional topping: toasted cashews or peanuts Directions: Cook the lentils in lightly salted boiling water for about 20–25 minutes until just tender but not mushy. Drain and let cool. Meanwhile, cook the basmati rice according to package instructions. Fluff with a fork and let cool completely. In a small pan, heat olive oil over medium heat. Add mustard seeds and cumin seeds; cook until they begin to pop. Stir in turmeric, ground coriander, and cayenne pepper. Remove from heat. In a large mixing bowl, combine the cooled lentils and rice. Add red onion, cucumber, grated carrot, chopped cilantro, and mint. Pour the spiced oil mixture over the salad. Add lemon juice, salt, and pepper. Toss gently to combine. Chill for at least 30 minutes before serving. Top with toasted nuts if desired. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 310 kcal | Servings: 4 servings #indianflavors #lentilrecipes #ricesalad #healthyindianfood #plantbasedmeal #vegandinner #spicedrecipes #herbaceous #refreshingsalads #glutenfreevegan #easyveganrecipes #indiancooking #cleaneating #wholefoods #meatlessmeals #veggiepacked #summerrecipes #basmatirice #spicyandsavory #nuttysalad Craving something healthy, hearty, and full of spice? This Indian Lentil and Rice Salad has everything—fragrance, flavor, and freshness in every bite!
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