Chili Honey Garlic Chicken with an Avocado Lime Sauce

Sweet and Spicy chicken with a tangy, creamy avocado sauce! What's not to love about that?! Really easy and you probably have everything on hand already! These bowls, as always, can be customized to your liking.

serving size: about 4 bowls

What you need for the chicken:

• 1 pound chicken breasts
• 1/3 cup honey
• 1/4 cup liquid aminos
• 1 tablespoon avocado oil
• 1 tablespoon grated ginger
• 1/2 teaspoon crushed red pepper
• 2 teaspoons minced garlic

What you need for the sauce:

• 1/2 an avocado
• 1/4 teaspoon salt, pepper and onion powder
• 1/2 cup greek yogurt
• 1 tablespoon honey
• 1/2 jalapeno, de-seeded
• 1 tablespoon cilantro
• 1/3 cup avocado oil
• 2 teaspoons minced garlic
• 1/2 tablespoon honey
• juice of 1 lime
• 1 tablespoon hemp seeds

What you need to do for the chicken:

1. Add everything into a shallow dish, covering the chicken and marinate overnight or for 20 minutes if you're on a time crunch!
2. Heat 1/2 tablespoon oil in a large pan
3. Remove chicken from pan but save the marinade for later use
4. Cook chicken for 5 minutes in oil, then flip and cook another 4 minutes
5. Add in marinade and turn heat down and simmer for another 2-3 minutes
6. Remove chicken, let cool slightly and chop or slice
7. Add to your bowl!

What you need to do for the sauce:

1. Add all ingredients to a food processor and process until smooth and creamy
2. Serve atop your chicken bowl!

Sweet and Spicy Instant Pot Chicken Bowl

I made this in my instant pot and it was SO EASY. And probably took 30 minutes all together. Spicy, flavorful and the chicken is so tender and delicious. Plus it's good for you too. I made a homemade quick slaw too that was the perfect pairing with the spicy chicken.

serving size: 4

What you need for the chicken:

• 1.5 pounds chicken breast
• 1 cup carrot, diced
• 1-2 bell peppers, sliced
• 1/2 cup liquid amino's
• 2 tablespoons toasted sesame oil
• 1/4 cup of honey
• 2 tablespoons of garlic chili paste
• 2 teaspoons garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 teaspoon cornstarch to help thicken sauce
• 1 cup cooked quinoa
• *extras: green onion, sesame seed, hemp seeds, peanuts, sriracha

What you need for the quick pickled cabbage:

• 1/2 cup cole slaw mix
• 1/2 red onion, sliced
• 1/2 cup red cabbage, sliced
• 1/2 cup apple cider finger
• 1 teaspoon coconut sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon red chili flakes
• 1/2 teaspoon minced dehydrated onion

What you need to do:

1. Prepare your pickled cabbage first and let sit in the refrigerator, the longer the better!
2. Place all ingredients in instant pot and place chicken on top
3. Stir around to coat chicken
4. Turn on high pressure and cook 10 minutes
5. One the timer goes off, use the quick release valve to release pressure
6. Once done, saute an extra 3-10 minutes depending on the thickness of the sauce
7. Assemble your bowls and top with extras!

Deconstructed Vegan Stuffed Pepper Bowl

This came together quite quickly which was really awesome, cause I was running late getting home today and then on top of being late, I got pulled over!! Sheesh. That already cubed tofu really came through for me though, wooo. You can obviously use meat with this recipe, I woulda preferred turkey but I only had tofu on hand and it still came out delicious.

Serving size: A lot. I also made a beef/rice version for Sean so there was tons

What you need:

• 1 block of cubed tofu/any kinda protein you want (I'd use a pound of ground meat)
• 1/2 medium onion, chopped
• 1 bell pepper, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon minced garlic
• little more than half a cup of tomato sauce
• 2 teaspoons Worcestershire sauce
• 1 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup quinoa
• Extras* baby bell peppers, scallions, hot sauce, cheese, greens

What you need to do:

1. Drain tofu and squash out all excess water for about 20 minutes
2. Meanwhile, make your quinoa
3. Heat a large skillet with olive oil over medium heat
4. Once heated, add tofu cubes and cook 8 ish minutes or until they start to brown
5. Add in onion and cook 2-3 minutes then add in your garlic and stir til fragrant, about 1 minute
6. Next, add in your bell pepper, crushed red pepper, salt and pepper and cook for about 5 minutes
7. Add in your tomato sauce and Worcestershire sauce and cook 3 more minutes or until all your ingredients are incorporated
8. You're done, assemble your bowls!
9. Top with allllll the toppings

Vegan Beet Sauce with Quinoa Pasta and Spinach

I was inspired to make this after seeing someone I follow on instagram do a beet pasta sauce. I am definitely just starting to like beets, like..I despised them a month ago but here we are! And I mean, the pasta is freaking pink! How could you not love it? Anyways, I've been giving beets a shot ever since Valentine's day dinner. I had a beet salad with my meal and it was so so so good. So, here's me, tryin' to like beets with this awesome pasta dish! Enjoy

serving size: I was only working with 8 ounces of dry pasta so my serving size was 4

What you need:

• 2 cooked beets (I used Love Beets already cooked beets cause I'm lazy)
• olive oil
• salt and pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup veggie broth (chicken works here to, just won't be vegan)
• 1/2 cup boiled cashews
• 4 tablespoons nutritional yeast
• one yellow onion, chopped
• frozen spinach
• salt and pepper
• 1/2 teaspoon minced garlic
• 1 box of pasta (I used Andean Dream's quinoa shells)

What you need to do:

1. Boil your water for your pasta
2. Add 1/2 tablespoon olive oil to a separate pan and heat over medium high heat
3. Add your beets, veggie broth, drizzle of olive oil, pinch of salt and pepper, garlic and onion powder, cashews and nutritional yeast to a blender (not food processor!!!)
4. Blend until creamy
5. Once your pan with the olive oil is heated through, cook onions for about 6 minutes then add in your spinach and garlic and cook til warm/not frozen
6. Drain your pasta and add to your spinach/onion mixture
7. Throw your sauce on top of the pasta and cook for about 3 minutes, until warmed and flavors are blended together
8. Viola, you're done!
9. Top with vegan cheese, green onions or whatever your heart desires
10. Eat, eat, eat

Vegan Bang Bang Tofu Bowl

I love Bang Bang shrimp and this version is made a smidge healthier using tofu, vegan mayo, and I mix my panko with whole wheat breadcrumbs for the coating! These bowls are super versatile, as in you can literally customize this with anything! I am a bit low on quinoa at the moment, so I opted for farro and then I added some veggies I had on hand. Keep in mind, if you aren't vegan or veg, or just don't like the taste/texture of tofu, this breading will work with chicken also. (and shrimp, duh) I am definitely an "add a pinch of this and a splash of that kinda gal" so I'm gonna try real hard with these measurements here! Anyway, here I present to you my healthy, Vegan Bang Bang tofu bowl recipe!

What you'll need:

For the tofu:

• 1 package firm or extra firm tofu (cubed)
• 1/4 cup vegan mayo (I like the brand Just)
• 2 tablespoons Sriracha (more/less depending on preference) 
• 1 teaspoon seasoned rice vinegar
• 1/2 cup or more flour (I used whole wheat from King Arthur)
• 1/2 cup or more Panko bread crumbs 
• 1/2 cup* or more whole wheat breadcrumbs (I grabbed mine from Whole Foods) *optional
• Water (add bit by bit til you get a batter consistency)
• 1 1/2 teaspoon garlic powder
• 1 teaspoon onion powder

For the rest of the bowl:

• 1/2 cup uncooked and rinsed grains (I used farro, quinoa would be awesome here too!)
• 1 ish cup of veggies (I used up my carrots and kale and some edamame, this is where this recipe is fun because you can use ANYTHING and customize it to your liking)
• 1-2 teaspoons soy Sauce or tamari (I used Bragg's Liquid Amino's cause it's delicious and better for you)
• 1 teaspoon toasted sesame oil
• more sriracha!

What you need to do:

1. Press out liquid from tofu. This is important! I place multiple paper towels on the tofu then set my heavy marble cutting board on top for at least 30 minutes.
2. Preheat oven to 450℉.
3. Line a baking sheet with parchment paper.
4. Cut your tofu into cubes.
5. Mix your flour, spices and water until you get a batter like consistency. 
6. Toss tofu in batter, than transfer to your panko/breadcrumb mixture
7. Roll tofu cubes in mixture.
8. Place tofu cubes on baking sheet, evenly spread out. I had to use two sheets.
9. Place in oven for 40 ish minutes, it's a good idea to flip them halfway through, so they brown and crisp up evenly.
10. Make your bang bang sauce! In a medium bowl combine, sriracha, rice vinegar, and vegan mayo, whisking well.
11. While the tofu is cooking, make your grains, following package directions.
12. When the tofu is done, add tofu to sauce mixture and toss to coat evenly.
13. Add your sesame oil to a small frying pan over medium-high heat. Once hot, add in your veggies, soy sauce (or alternative) and sriracha. Could also add in a little honey!
14. Cook until veggies are tender.
15. Assemble that bowl!
16. Top with more sriracha, sesame seeds, chopped spring onion, whatever!
17. You're done! Enjoy!

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