Not exact matches
Avocado Chickpea Salad w / Vegan Pesto 1 can chickpeas (rinsed and drained) 1 avocado (cubed)
lemon juice salt and pepper 2 scallions (chopped) 2
handfuls of spring mix 4 tablespoons
of vegan basil
arugula pesto
Roast Mushroom & Baby Bean Salad ---------------------- 1 1/4 lb mushrooms (I used a mix
of white and cremini) 2 tbsp olive oil 3 cloves garlic, crushed 2 tbsp
lemon juice 6 shallots, root ends trimmed, skin on 1 1/2 tbsp champagne vinegar 2 tsp finely chopped tarragon 1 tbsp finely chopped parsley 7 oz baby green beans, trimmed 2
handfuls arugula
2 slices sourdough bread 1 avocado fresh squeezed
lemon juice 2 eggs
handful of shredded mozzarella cheese splash
of whole milk or cream kosher salt and pepper, to taste pat
of butter or cooking spray fresh
arugula, sauteed spinach or kale, or greens
of choice sriracha, for garnish black sesame seeds, for garnish
2 organic eggs, hard or soft boiled 2 large
handfuls of arugula 3/4 cup quinoa 1 avocado, diced Sea salt and pepper to season 1/2 cup tahini 2 - 4 Tbsp water, to thin 4 Tbsp
lemon juice 1/2 cup parsley 1/4 cup mint 3 Tbsp dill 3 Tbsp cilantro 2 cloves garlic 1/4 tsp cumin 1/4 tsp sea salt
1/4 cup shelled pistachios 1 cup quinoa 1 cup red rice (see headnotes) 1 medium white onion, sliced 2/3 cup olive oil grated zest and juice
of one orange 2 teaspoons
lemon juice 1 garlic clove, crushed 4 spring onions, thinly sliced 1/2 cup dried apricots, roughly chopped 2
handfuls of rocket (
arugula) salt and black pepper
Assemble the bowls: Place a large
handful or two
of arugula into each bowl, and top with the coconut grains, roasted cauliflower, some slices
of avocado, more
of the toasted almond + coconut flakes, and a drizzle
of the tangy
lemon dressing.