In this video I’m gonna show you some healthy quinoa bowls that I’ve been eating over the last few weeks that have been helping me to lose weight and feel pretty darn good in 2024! 🎉
These lunch bowls are packed with tons of flavour and variety so you’ll feel like you’re not missing out on anything. All while keeping things high-protein, gluten-free and totally vegan!
Check out my entire HIGH-PROTEIN, HEALTHY & GLUTEN-FREE RECIPES playlist here! ➡️ https://www.youtube.com/playlist?list=PLf7woCLAh2s9DSKF3pxI3hK67f95fyddG
OTHER VIDEO MENTIONED IN THIS VIDEO ⬇️
*VEGAN BACON 3 WAYS* https://youtu.be/kMwcbdqevQk
*MY FAVE VEGAN SALAD DRESSINGS* https://youtu.be/TBa2APbUSbU
*MORE SALAD DRESSINGS!* https://youtu.be/evuzNZCrPXc
*Loaded BLT Quinoa Bowl*
4 cups cooked quinoa (refrigerated overnight if you want a cold salad)
1 can chickpeas, drained and rinse
1 avocado, diced
1 cup green onion, sliced
½ cup chopped cilantro
1 cup halved grape tomatoes
2 teaspoons oregano
1 tsp smoked paprika
1/2 teaspoon cumin
1/4 teaspoon sea salt
1 tbsp light oil
BACON
4 sheets rice paper
1/4 cup Tamari or gluten-free soy sauce (low-sodium preferably)
1/4 cup tomato paste (or ketchup, reduce maple syrup to 1 tsp)
2 tablespoons olive oil (or avocado oil)
1 teaspoon garlic powder
1 tbsp maple syrup
1 tablespoon liquid smoke
1. Cook quinoa until fluffy, about 20 to 25 minutes.
2. While quinoa is cooking, make the ‘bacon’. First combine all the sauce ingredients into a medium sized bowl, set aside.
3. Pour warm water into a large shallow plate. Take 2 sheets of rice paper together and dip and drag them through the water; they will begin to soften almost immediately. Place them down one on top of the other onto a damp cutting mat/board. Using a pizza cutter or large sharp knife, cut them into 1½” strips.
4. Heat 1 tsp of oil in a large frying pan on medium-high heat.
5. Take a double-layered strip of rice paper and drag it through the sauce. Once coated, place carefully into the frying pan and cook for a couple minutes on each side until becoming golden and crispy. Repeat for each rice paper strip.
6. Remove from pan and place on a drying rack to continue crisping up.
7. In a large serving bowl combine the cooked quinoa, chickpeas, avocado, green onions, cilantro, tomatoes, spices and salt until well incorporated. Crumble or chop the rice paper bacon on top of the salad.
8. Serve the salad in bowls over a bed of crisp romaine lettuce and enjoy!
*Crispy Chick’n Caesar Quinoa Bowl*
⅔ cups cooked quinoa
3 cups romaine or butter lettuce, chopped
4 oz dry soy curls, rehydrated (OR 1 block extra firm tofu)
1 to 2 tbsp Old Bay seasoning, or your favourite blend
1 tbsp soy sauce or low-sodium tamari
3 tbsp grated vegan parmesan cheese (or nooch)
Black pepper and salt to taste
2 or 3 tbsp Vegan Caesar Dressing
Lemon wedges for serving
1. Rehydrate the soy curls in a boil of boiling hot water and let soak for 10 minutes. Drain and press out any excess liquid using a colander and the back of a spatula or wooden spoon
2. Toss the soy curls in the spice blend and soy sauce and evenly spread them on a lightly oiled/parchment line baking tray. Bake for 20 minutes at 425F, flipping halfway until golden and crispy at the edges
3. In large salad bowls, add ½ cup of cooked quinoa, the lettuce, vegan parmesan cheese, soy curl ‘chick’n’ and Caesar dressing.
4. Optional add ins: olives, sliced cucumbers, croutons, cubed avocado, raw chickpea
*Sheet Pan Tofu & Veg Quinoa Bowl*
2 cups cooked quinoa
2 blocks extra firm tofu, cut into cubes
2 tbsp tamari or soy sauce
5 tbsp nutritional yeast, divided
1.5 lbs brussels sprouts, trimmed and halved
1 tsp liquid smoke
¾ tsp garlic powder
2 medium sweet potatoes, halved lengthwise
1. Preheat oven to 425F and prepare two baking sheets with parchment paper.
2. In a large bowl, toss the brussels sprouts with liquid smoke and 2 tbsp nutritional yeast. Spread on a baking in even layer.
3. In the same bowl, toss the cubed tofu in tamari, garlic powder and nutritional yeast. Arrange in a single layer on second sheet pan. Bake for 40 mins, flipping halfway through cooking time.
4. Meanwhile, score a crosshatch pattern on the sweet potato halves and brush with a bit of oil (can skip if you’re oil-free) and air fry for 25 to 30 mins at 425F, until the edges are crispy and golden and the centre is fork-tender.
5. Serve the tofu, brussels and sweet potato with a serving of quinoa, top with sliced avocado and enjoy your quick and simply delicious meal!
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0:00 – Intro
0:37 – Loaded BLT Quinoa Bowl
3:17 – Crispy Chick’n Caesar Quinoa Bowl
7:29 – Sheet Pan Tofu & Veg Quinoa Bowl
In this video I’m going to be showing you guys some healthy quinoa lunch bowls that I have been eating over the last few weeks that have been helping me to lose weight and feel pretty darn good in 2024 eating healthier does not mean eating boringer you heard what I said
Boringer so that’s why I made sure that these healthy lunch bowl recipes were packed full of flavor and variety so that you don’t feel like you’re missing out on anything all while keeping everything totally glutenfree high protein and and vegan so let’s just jump right into these healthy lunch bowl
Recipes I have been eating this week starting off with a crunch I recently just posted a video on how to make vegan bacon three ways and it could not have come at a better time as this loaded BLT quinoa bowl is packed full of crispy vegan bacon strips that will totally
Satisfy those salty Smoky crunchy Cravings that you might have but keeping it super healthy and you might be thinking Okay so how do you keep the word healthy and bacon in the same sentence J know well let me tell you if you’re choosing to make vegan bacon it
Is always going to be so much healthier than the pork variety way less fat way less salt and may I mention zero cholesterol in this recipe we’ll be making my crispy rice paper bacon but if you want to up your protein in this meal you can totally reference that vegan
Bacon video I just posted and try making some crunchy and chewy tofu bacon bits or my soy curl bacon strips both are so good and so high in protein oh boy you guys this loaded BLT quinoa Bowl is like a BLT sandwich in a bowl form the full
Recipe for this crispy rice paper bacon is linked Below in my recent vegan bacon video and you guys got to try it’s actually pretty simple to whip up and once you get the hang of it you can achieve the crispiest bacon to meet all of your crunchy crispy bacon needs this
Is going to be the perfect copper for this BLT quinoa Bowl so what you need to make the bowl is some already cooked quinoa that’s been chilled in the fridge and we’re just going to lightly season and flavor it with some vegan Worster sauce then I have prepared some cilantro
Avocado green onions and tomatoes that I have all chopped up nicely that I just poured right into the Bowl here and then for some added plant-based protein we’re adding some canned chick bees that I drained and rinsed and then for a slightly Southwestern feel I added some cumin oregano smoked paprika and salt
Just to give it a nice kick of heat and flavor then you just top it off with those chopped crispy rice paper bacon strips and it is like the Pista resistance you guys it is just the icing on the cake or rather the bacon on the salad totally easy quick week night
Lunch or dinner that is light and refreshing but still so satisfying now since we’re making this as a BLT Bowl you got to have the L the lettuce so I like to eat mine with a big bowl of lettuce to give it that nice crisp and
Refreshing crunch that you get in a BLT sandwich and there you go this is just the bomb.com you guys it is so full of flavor and it is satisfying it is filling and it will make you feel so good just because you eat plant-based does not mean you have to miss out on
Some of your favorite Classics like a chicken Caesar salad you can enjoy it even more as a vegan with some super healthy and delicious plant-based swaps we’re making the crispy chicken with ma fave soy curls which I lovingly refer to them as the chicken of the Plant World
And then we’re going to be making this Ultra creamy and totally dairyfree Caesar dressing made from tahini Caesar salads have honestly just been one of my favorite salads of all time and I’m so glad that I finally have this recipe to enjoy anytime I feel like it so like I
Mentioned we are going to be doing soy curls soy curls are amazing I talk about them so much on the channel they’re single ingredient whole food that are packed full of protein and I use them as meat Replacements all the time so all you got to do is rehydrate them as you
See here with some hot water let them soak for 10 minutes and then you just have to strain them out either in a cheesecloth or you can press them in a colander with a back of a spoon or a spatula until all the excess water is
Drawn out of them and you can see they turn into these spongy delicious meaty morsels that are ready to absorb all of the delicious flavors that you’re going to add to them so I am adding some tamari to give them some Savory saltiness and then for a kick of spice
And flavor we’re also adding some Old Bay Seasoning now this is traditionally a meat seasoning which is why it works so well with these soy curls because it’s going to make them taste even more chickeny now again you can clearly see how much I love nutritional yeast I’m
Adding more here for even more safe FLV and Umami flavor it just it just works okay just just roll with me and then of course give it all a little toss to combine and then you’re going to lightly oil a baking tray and then you’re going
To toss those soy curls onto the tray evenly spread them out until they are in a single layer and then you’re just going to bake those for about 40 minutes until they are super crispy and golden brown they’re going to come out smelling and looking so good you guys seriously I
Could just eat these as a snack they’re so satisfying and so crunchy it was really hard for me to not just eat them by the Handful in this moment here so now comes time to make the salad while the soy curls are in the oven you can
Either make your quinoa then or if you already have some quinoa batch cooked you can plate it in a bowl top it with a whole bunch of greens I’m just using some salad greens that I grew on my eye Harvest and then you can top it with as
Many of those crispy soy curls as your little heart desires now of course you’re probably wondering what about this Caesar dressing Janelle well here it is I love this tahini Caesar dressing and it’s so simple to make and you really only need a few very simple ingredients so we’re going to start by
Mincing up some garlic which is so important to have if you don’t have minced garlic use extra extra garlic powder and then we’re going to in a bowl add some freshly squeezed lemon juice some tahini and some Dijon mustard and then I like to add in addition to the
Capers I like to add a little bit of extra Caper brine from the jar and then I usually add a couple tablespoons of water just to thin it out because I find the tahini does thicken up the sauce quite a bit so make sure you add water
As needed and then add lots of black pepper you guys Caesar dressing is traditionally very peppery so I like to load up on the pepper and you just give it a whisk and now you have a totally creamy and delicious Caesar dressing you can pour that over top of your salad I
Usually add about 2 or 3 tablespoons it is just so so good you guys now of course if you wanted to ahead of time you could toss your Greens in the Caesar salad or you could just pour it on over top like a salad dressing whatever you
Choose is fine serve it up with a few lemon wedges and some freshly grated Parmesan cheese and you have a totally epically satisfying crispy chicken Caesar salad quinoa Bowl this is satisfying it is filling it is so flipping good you guys perfect for lunches or a light dinner so so
Good if you’ve been watching watching my channel for any length of time then you know how much I love quick and simple meals and sometimes life just calls for those meals that require minimal thinking and effort and this sheep pan tofu and veggie quinoa bowl is perfect
For those nights when the hanger is high and the motivation is very very low all you have to do is literally throw some cubed tofu onto a sheep pan toss some veggies onto a sheep pan season them to your heart’s content I will give you my personal recommendations below for how
To season them and then you have bake in the oven serve it up with some quinoa and you’re done you have a quick and satisfying meal so let me show you how easy it is to make this one sometimes simple is just what the body is craving
And simple is this dish so what you got to do here is just quickly chop up some brussels sprouts if they’re really big you can cut them in half but mine are pretty small so I left them whole now I love Smoky Brussels so I added a few
Drops of liquid smoke and just a tiny a little bit of oil to help things Brown nicely and then for a punch of flavor I love adding garlic powder to practically everything and then I added some nutritional yeast here for a little bit of kind of cheesy savoriness and then
You just kind of toss it all together super easy it’s a one bowl situation and then throw those Brussels onto a parchment line sheet pan and arrange them in a single layer so that they crisp up instead of steam we don’t want mushy Brussels we want crispy Brussel
And now in the same Bowl you’re going to chop up some tofu throw it in there and we’re going to season it with some tamari now this is basically gluten-free soy sauce and I chose the low sodium variety and then toss that all to coat in the tamari and then we’re going to
Add some more nutritional yeast because this is just my favorite way to make crispy baked tofu and oh baby crispy it is arrange the tofu on another large heat pan then you’re just going to throw both the Brussels and the tofu in the oven for 40 minutes to bake up real nice
In the meantime we’re going to prepare some sweet potatoes so I chose two mediumish size sweet potatoes cut them in half and I just score a cross-hatch pattern on the top so that they bake evenly and they kind of soften up a little nicer on top prevents them from
Kind of puffing up and cracking and then I just lightly coated the top in a tiny bit of avocado oil you can omit the oil if you want I just find it helps them to Brown up nicely and then you’re just going to pop those into your Air fryer
If you have one for 30 minutes or in your oven if you have the room for another sheet pan everything should finish cooking at around the same time then all you got to do is throw that on some quinoa which you will already have pre-made in your fridge added a little
Sliver of avocado for some healthy fat and there you go you have a totally satisfying tofu veggie and quinoa bowl that required such little effort and if you like having you know sauces and dressings on your bowls like this no problem you can check out my salad
Dressing videos right up here I have made probably about eight or nine of them on the channel that you can check out there’s definitely going to be one that is best for you that will suit your taste buds I would recommend my maple mustard dressing that one would be
Really good with this bowl well now that I have you guys totally drooling make sure you have subscribed below because I post lots of videos just like this every week and I don’t want you to miss out on anything that could help you in your plant- face eating journey I love you
Guys and I will catch you in another video bye oh