Vegetarian

18K views · 2.2K reactions | Autumn Harvest Quinoa Salad!🧡 This is THE only salad you need for the the colder weather. It’s a salad that can be enjoyed warm (or room temperature) and is packed with nourishing ingredient. I love to eat this salad for a hearty lunch but it also makes a great side for the holidays! Full recipe is below, enjoy! AUTUMN HARVEST QUINOA SALAD RECIPE: Ingredients: -1 cup cooked quinoa -1-2 tbsp olive oil -2 cups cauliflower florets -1 cup cubed sweet potato -1 cup chickpeas -3 cups chopped kale -1/3 cup parmesan flakes -1/4 cup walnuts -2-3 tbsp dried cranberries Lemon tahini dressing: * 1/3 cup tahini * 2 tbsp olive oil * 3 tbsp lemon juice * 2 tsp maple syrup * 1 tsp finely chopped garlic * salt & pepper to taste * 3 tbsp cold water How to: -Preheat the oven to 425 degrees F -Spread the sweet potato and cauliflower onto a baking sheet and drizzle with olive oil and a sprinkle of salt. -Bake for 20-30 minutes until cooked. -Make the dressing by mixing all the ingredients together. -To assemble the salad, add all the ingredients to a bowl. Top with the dressing a toss. -Season with additional salt and pepper if needed. -Serve and enjoy! #fallsalad #sweetpotatosalad #harvestbowl #grainbowl #thanksgivingsides #quinoasalad #healthyrecipes | Jess Hoffman

30K views · 3.1K reactions | 🤩🔥"GET NEW VEGAN COOKBOOK - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.healthy.plan Roasted Cauliflower Chickpea Potato Bowl by @Plantyou Ingredients 1 15oz chickpeas, canned, drained and rinsed 1 head cauliflower, broken into florets 3 cups mini potatoes, quartered 1 tbsp extra virgin olive oil, optional 1 lemon, juiced 1 tbsp cornstarch 2 tbsp paprika 1 tsp garlic powder 1 tsp cumin 1 tsp salt TAHINI HERB DRESSING ½ cup tahini 2 cloves garlic, minced 1 handful parsley, minced 1 lemon, squeezed 1 tsp maple syrup ½ tsp paprika 3 tbsp water, or more, to thin Instructions Preheat the oven to 400F and line a baking sheet with parchment. Add the chickpeas, potatoes and cauliflower to the pan. Toss with the cornstarch, olive oil, lemon juice and spices until covered. Roast for 45 minutes, until the potatoes are cooked and the cauliflower is crispy, tossing halfway through. While the vegetables bake, make your dressing. Combine the parsley, tahini, garlic, lemon and maple syrup in a bowl, along with water 1 tablespoon at a time thin. Pour the dressing onto a plate, followed by the roasted vegetables. Enjoy immediately, or store separately in the fridge for up to 4 days. Comment "😍" if you want to try this! . . #vegantips #vegansoninstagram #veganeatsplease #veganeating #veganeasy #veganislife #veganlover #veganrules #veganlifestlye #veganinstaclub #vegangram #veganraw #veganrecipeshare #veganhealthy #veganfeed #veganrecovery #veganheaven #veganrecipies #simplevegan #veganyum #vegandinners #veganteen #veganworldshare #veganproblems #veganrecepies #veganweek #veganrecipeideas |

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