20 Minute Meals

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I know not everyone has time to cook. I totally get it. While I absolutely adore being in the kitchen, and am lucky enough to have made this my job, I know not everyone works that way. So for all my busy friends or people who just hate the kitchen this one is for you!

RECIPE VIDEO

All of these meals will take you around 20 minutes or less. If you are a good kitchen multitasker and quick at cutting things you can get at least 2 of these done in under 20 minutes. The three meal ideas are: buffalo chickpea Caesar wraps, Italian pasta salad and sheet pan Buddha bowls with lemon quinoa. They are all delicious and just perfect for this busy time of year.

BUFFALO CHICKPEA CAESAR WRAPS

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This is the easiest of all the recipes! Requiring no cooking and minimal chopping. This wrap is great for lunch, has tons of flavor and is so delicious.

INGREDIENTS

1 tortilla or wrap, large
4 oz of Romaine lettuce, around 10-15 leaves
1/2 cup chickpeas [90g]
1 tsp buffalo sauce
*if you don’t like buffalo sauce, you could use sweet chili or BBQ
1 tbsp tahini
1-2 tbsp water
2 tbsp nutritional yeast
1/4 tsp salt, garlic powder and black pepper
1/2 lemon, juiced or 1 tsp apple cider vinegar

METHOD

  1. Prepare the Caesar dressing by adding the tahini, water, nutritional yeast, seasonings and lemon or ACV into a bowl. Whisk until well incorporate and smooth. Dressing will be a bit thin if you want it thicker feel free to add more tahini.
  2. Wash and chop the lettuce.
  3. Drain and rinse the chickpeas.
  4. Coat the chickpeas in buffalo sauce.
  5. Add the chopped lettuce into a bowl and add the dressing (you can save some for drizzling later). Toss to coat. You can add more black pepper and nutritional yeast to the lettuce if you like.
  6. Now you can assemble your wrap by adding the chickpeas, lettuce and extra dressing. Fold in the sides and roll the wrap up. *if you are bringing this for lunch to work or school I would suggest storing the dressing separately so the wrap doesn’t get soggy.

 

ITALIAN PASTA SALAD

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Pasta salad is one of my all time favorites. The longer it sits there the more flavorful it gets and it is just so good. Amp up the nutritional value by using a legume pasta and feel free to add or leave out any veggies.

INGREDIENTS

4 oz pasta of choice [I used chickpea]
7 oz grape tomatoes [about 20]
80g artichoke hearts [about 11-13]
4 oz vegan mozzarella
2 big handfuls of spinach
6-8 basil leaves
1 cup olives
1 and 1/2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp red wine vinegar
1 tbsp balsamic glaze
1/4 tsp black pepper, garlic powder and salt

METHOD

  1. Bring water to a boil and then add pasta to cook.
  2. While cooking the pasta chop up all your vegetables. I like to cut the tomatoes and artichoke hearts in half, julienne the basil and roughly chop the spinach.
  3. Cut the mozzarella into little cubes or you can form little balls if you like.
  4. Prepare the dressing by adding the oil, balsamic and red wine vinegar and black pepper, salt and garlic powder to a dish. Whisk well to combine.
  5. Drain and rinse olives.
  6. Once is pasta is done cooking drain and rinse with cold water.
  7. Add pasta to a big bowl along with all the vegetables and dressing. Toss to coat.
  8. Drizzle balsamic glaze on top and enjoy!

Makes 3-4 servings

SHEET PAN BUDDHA BOWLS WITH LEMON QUINOA

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These bowls are a nutritional powerhouse. Filled with tons of plant protein, vitamins, nutrients and delicious flavors. 

INGREDIENTS

1 cup quinoa
2 cups vegetable broth
1 lemon, juice
9 oz firm or extra firm tofu, cubed
2 bell peppers
2 cups broccoli florets [200g]
1 1/2 tbsp peanut butter
1 tsp Thai red curry paste
1/2 cup non-dairy milk [120ml]
1 tbsp maple syrup [20g]
2 bell peppers
1 tsp olive oil
1/4 cup red cabbage, shredded
1-2 stalks green onion
Sesame seeds for garnish

METHOD

  1. Preheat oven to 450F.
  2. Add the vegetable broth and quinoa into a pot. Bring to a boil. Once boiling reduce to a simmer for 10-15 minutes.
  3. In a bowl add the non-dairy milk, Thai red curry paste, maple syrup and peanut butter. Whisk until well combined.
  4. Add in the tofu and toss to coat. Add the coated tofu to a baking pan lined with parchment paper.
  5. Add the broccoli florets into the remaining sauce and toss to coat. Add them to the baking sheet.
  6. Slice the peppers into strips and place them onto the baking sheet. Drizzle the olive oil on top and toss them.
  7. Bake in the oven for 15 minutes.
  8. Once the quinoa is done cooking add the juice of 1 lemon.
  9. Chop up the green onion.
  10. Once everything is done cooking in the oven you can make the bowls.
  11. Add the all of the components and garnish with green onion and sesame seeds.

Makes 2-3 bowls.

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