Posts tagged: vegan breakfast

6 Smoothie Bowl Recipes | Healthy Vegan Breakfasts / Desserts

Are you looking for more vegan breakfast ideas? Here are 6 smoothie bowl recipes that are healthy and vegan-friendly! These are simple breakfast (or snack) ideas you can quickly prepare.

1. Fluffy Pink

Ingredients:

• 3 frozen bananas (sliced)
• 1 cup frozen papaya slices (or mango slices)
• 1/3 cup pitaya (or 1 tbsp pitaya powder)
• 1/3 cup plant-based milk

Instructions:

Prepare a blender.
Add 3 frozen bananas, 1 cup of frozen papaya and 1/3 cup of pitaya.
Pour 1/3 cup of plant-based milk.
Blend until smooth and well combined.
Once done, transfer to a mason jar or bowl.
Enjoy!

2. Gingerbread Caramel Bowl

Ingredients:

• 3 frozen bananas (sliced)
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 cup plant-based milk

Toppings:

• chopped rawnola
• caramel sauce

Instructions:

Prepare a blender.
Add 3 frozen banans.
Add 1/2 tsp each of ground cinnamon and cardamom
Pour 1/4 cup of plant-based milk.
Blend until smooth and well combined.
Once done, transfer to a bowl.
Top it off with chopped rawnola.
Drizzle with caramel sauce.
Enjoy!

3. Mermaid Bowl

Ingredients:

• 4 frozen bananas (sliced)
• 1 cup frozen mango slices
• 2-3 tsp blue spirulina
• 1/2 cup plant-based milk

Toppings:

• kiwi slices
• blueberries
• coconut flakes

Instructions:

Prepare a blender.
Add frozen banana slices and 1 cup of frozen mango slices.
Add 2-3 tsp of blue spirulina.
Pour 1/2 cup of plant-based milk.
Blend until smooth and well combined.
Once done, transfer to a bowl.
Top it off with kiwi slices, blueberries and coconut flakes.
Enjoy!

4. Crunchy Triple Chocolate

Ingredients:

• 3 frozen bananas (sliced)
• 1/2 tbsp cacao powder
• 2 tbsp cashew nuts (chopped)
• 1 tbsp cacao nibs
• 1/4 cup plant-based milk such as almond milk, rice milk or hazelnut milk.

Chocolate sauce:

• 1 tbsp agave syrup
• 1 tbsp cacao powder

Instructions:

Prepare a blender.
Add frozen banana slices and 1/2 tbsp of cacao powder.
Pour 1/4 cup of plant-based milk.
Blend until smooth and well combined.
Add 2 tbsp of chopped cashew nuts and 1 tbsp of cacao nibs.
Mix using a wooden spoon to combine.
Drizzle the chocolate sauce.
Mix well to combine.
Transfer to a bowl or mason jar.
Enjoy!

5. Bliss Bowl

Ingredients:

• 3 frozen bananas (sliced)
• 1/2 cup fresh or frozen pink pitaya
• 2 tsp green spirulina powder

Topping:

• pineapple slices
• chopped granola
• coconut yogurt

Instructions:

Prepare a blender.
Add frozen banana slices, 1/2 cup of pink pitaya and 2 tsp of green spirulina powder.
Blend until smooth and well combined
Once done, transfer to a bowl.
Top it off with pineapple slices, chopped granola and coconut yogurt.
Enjoy!

6. Spirulina Bowl

Ingredients:

• 4 frozen bananas (sliced)
• 2 cups frozen mango slices
• 2 tsp spirulina powder
• 1/3 cup plant-based milk

Topping:

• crushed cashew nuts

Instructions:

Prepare a blender.
Add frozen banana and mango slices.
Add 2 tsp of spirulina powder.
Pour 1/3 cup of plant-based milk.
Blend until smooth and well combined.
Once done, transfer to a bowl.
Top it off with crushed cashew nuts.
Enjoy!

Tips and ideas:

You can add your preferred toppings for each of the smoothie bowl recipes above.

6 Smoothie Bowl Recipes - Healthy Vegan Breakfasts Desserts (Full Recipes)
Images – https://www.youtube.com/watch?v=t2KzzEhnpIU

Summer Vegan Buddha Bowls | 7 Easy Vegan Recipes

Make yummy and refreshing light summer meals with these easy and healthy vegan buddha bowls! The salad bowls are filled with green leafy veggies and herbs. Serve them along with roasted red peppers, roasted potatoes, hummus and falafel balls. Flavor them with your favorite seasonings for added taste. Serve with a healthy fruit smoothie to complete your meal.

1. Tabbouleh And Roasted Potatoes Salad

Ingredients:

Tabbouleh:

• 2 cups water
• 1 cup bulgur wheat
• 2-3 tsp chopped mint
• 2-3 tsp chopped coriander
• 2-3 tsp chopped parsley
• 5-6 cherry tomatoes (diced)
• 1/2 medium cucumber (diced)
• juice of 1/2 lemon
• pink salt and black pepper to taste

Sweet Red Peppers:

• 2 large sweet red peppers
• 1-2 tbsp olive oil
• 1-2 tbsp minced parsley
• black pepper to taste

Roasted Potatoes:

• 5-6 small potatoes
• 1-2 tbsp olive oil
• salt and black pepper to taste
• a sprinkle of rosemary
• a sprinkle minced spring onions
• a sprinkle minced parsley

• avocado slices
• some lettuce

Instructions:

Tabbouleh:

Set a pot with 2 cups of water over medium-high heat.
Let it boil.
Once it boils, add 1 cup of bulgur wheat.
Let it cook until water reduces.
Transfer to a bowl and let it cool.
Add chopped herbs – mint, coriander and parsley.
Add diced cherry tomatoes and cucumber.
Season with pink salt and black pepper to taste.
Squeeze juice of half a lemon.
Mix until well combined.
Set aside.

Sweet Red Peppers:

Place the sweet red peppers in the oven.
Bake for 30 minutes.
Once done, remove from the oven.
Remove the seeds from the red peppers and slice them thinly.
Put the red pepper slices in a bowl.
Drizzle some olive oil.
Season with black pepper to taste.
Garnish with minced parsley.
Set aside.

Roasted Potatoes:

Wash 5-6 small potatoes.
Slice in half and put in a pot full of water.
Set the pot over medium-high heat.
Let it cook for 5-10 minutes or until tender.
Once done, drain the water and transfer the potatoes into a baking dish.
Drizzle some olive oil.
Season with salt and black pepper to taste.
Sprinkle some rosemary.
Place inside the oven and bake until golden brown.
Once done, remove from the oven and transfer to a serving plate.
Sprinkle some black pepper.
Top it off with minced spring onions and parsley.

Assembly:

Prepare a plate.
Add some lettuce and avocado slices.
Add roasted potatoes, sweet red peppers and tabbouleh.
Serve and enjoy!

2. Roasted Broccoli, Beet and Squash Salad

Ingredients:

Roasted Beet & Squash:

• 1 cup chopped beetroot
• 1 cup chopped squash
• 1 tbsp olive oil
• salt to taste
• 1 tbsp maple syrup

Roasted Broccoli:

• 1 cup broccoli florets
• 2 garlic cloves (minced)
• juice from a lemon
• drizzle of olive oil
• pink salt and black pepper to taste
• a sprinkle of rosemary

• some pine nuts
• some sunflower seeds
• avocado slices
• some salad leaves

Instructions:

Roasted Beet & Squash:

Add chopped beetroot and squash in a baking dish.
Drizzle with olive oil and maple syrup.
Season with salt to taste.
Mix to coat the veggies.
Place inside the oven and roast for an hour.

Roasted Broccoli:

Add broccoli florets in a baking dish.
Sprinkle minced garlic cloves on top.
Squeeze juice from a lemon.
Drizzle olive oil.
Season with pink salt, black pepper and rosemary to taste.
Mix to coat the broccoli.
Place inside the oven and roast for 10-15 minutes.

Assembly:

Prepare a salad plate.
Add some salad leaves, followed by roasted broccoli, beets and squash.
Add avocado slices.
Garnish with pine nuts and sunflower seeds.
Serve and enjoy!

3. Hummus And Falafels Salad

Ingredients:

Falafels:

• 1 cup chickpeas
• 1-2 tsp chili paste
• 1-2 tsp cumin
• small handful of parsley
• small handful of coriander
• drizzle of olive oil
• juice of a lemon
• pink salt and black pepper to taste
• 1 tbsp chickpea flour

Hummus:

• 1 large red bell pepper
• 1 cup chickpeas
• 1 garlic clove
• juice of 1/2 lemon
• 1/4 cup water
• 1/4 cup tahini
• 1 tbsp sweet paprika

• some salad leaves
• 5-6 cherry tomatoes (halved)
• 1/2 medium cucumber (chopped)
• some avocado slices

Instructions:

Falafels:

Prepare a blender.
Add chickpeas, a small handful of parsley and coriander.
Season with chili paste and cumin.
Drizzle some olive oil.
Squeeze in the juice of a lemon.
Sprinkle salt and black pepper to taste.
Blend until well combined.
Transfer to a bowl.
Add chickpea flour.
Mix well to combine.
Form into falafel balls.
Place inside the oven and bake for 15-20 minutes or until golden.

Hummus:

Roast a large red bell pepper for 40 minutes.
Once done, remove the skin and seeds off.

Prepare a blender.
Add chickpeas, garlic clove and roasted bell pepper.
Squeeze in juice of half a lemon.
Pour 1/4 cup of water.
Add 1/4 cup tahini and 1 tbsp sweet paprika.
Blend until well combined.

Assembly:

Prepare a salad plate.
Add some salad leaves.
Put halved cherry tomatoes and chopped cucumber.
Add the falafel balls and hummus.
Add some avocado slices.
Serve and enjoy!

Summer Vegan Buddha Bowls - 7 Easy Vegan Recipes
Images – https://www.youtube.com/watch?v=0rILcTHxlLE

Lazy Vegan Breakfast Ideas! (Healthy + Easy)

Here are four healthy and easy vegan breakfast ideas you can prepare in under 10 minutes! These recipes are filled with nutritious and delicious ingredients like oats, bananas, chia seeds, almonds and agave syrup.

1. Apple Oatmeal

Ingredients:

• 3/4 cup fine oats
• 3/4 cup hot water
• splash of non-dairy milk
• 1 tbsp agave syrup
• 1-2 tbsp crushed almonds
• 1/2 cup apple sauce

Instructions:

In a bowl, add 3/4 cup fine oats.
Add 3/4 cup of hot water.
Let it sit for 3-4 minutes or until water has been absorbed by the oats.
Add a splash of non-dairy milk.
Mix a little.
Drizzle with agave syrup.
Top it off with 1/2 cup of apple sauce.
Garnish with crushed almonds.
Serve and enjoy!

2. Baked Chocolate Chip Banana Bread

Ingredients:

• 1 ripe banana
• 1 tsp chia seeds
• 2 tbsp agave syrup
• 2-3 tbsp chocolate chips
• 1/2 cup almond milk
• 1/2 tsp vanilla extract
• 3-4 bread slices
• vegan yogurt

Instructions:

Preheat oven to 180 C.

Prepare a mini blender.
Add one ripe banana and chia seeds.
Pour almond milk and agave syrup.
Add vanilla extract.
Blend until well combined.
Transfer to a bowl.
Dip and coat bread slices into the mixture.
Place them into a lightly greased baking dish on a single layer.
Pour the rest of the mixture over the bread.
Sprinkle top with chocolate chips.
Place in the fridge for 15-20 minutes or until set.
After 15-20 minutes, place it inside the preheated oven.
Bake for 18-22 minutes.
Once done, transfer to a plate.
Top it off with vegan yogurt.
Drizzle with some agave syrup if you prefer.
Serve and enjoy!

3. Cherry And Chocolate Smoothie

Ingredients:

• 1 cup frozen cherries
• 2-3 frozen ripe bananas
• 2 tbsp unsweetened cacao powder
• 2-3 tbsp agave syrup
• 1 cup almond milk
• 1 tsp chia seeds
• 1/2 tsp vanilla extract
• 1/2 cup water

Instructions:

Prepare a blender.
Add frozen cherries and frozen ripe bananas.
Add unsweetened cacao powder and chia seeds.
Drizzle some agave syrup.
Add vanilla extract.
Pour almond milk and water.
Blend until well combined.
Transfer to a mason jar.
Enjoy!

4. Vegan Pancakes

Ingredients:

• leftover vegan pancakes
• preferred toppings

Instructions:

Toast the leftover vegan pancakes.
Top it off with your preferred toppings such as strawberry jam, maple syrup, etc.
Enjoy!

Lazy Vegan Breakfast Ideas! (Healthy + Easy)
Images – https://www.youtube.com/watch?v=ktM7NUDv9qc