Guilt-Free Brownies

Sweet potato brownies with avocado cacao ganache! It’s crazy how amazing these taste with such diverse ingredients. They are gluten-free, refined-sugar free and vegan – and so fudgy and delicious! Original recipe from: twistingmymelon on instagram

Ingredients:

For the Brownies:

  • 2 sweet potatoes
  • 1 teaspoon vanilla extract
  • 10 medjool dates
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1 tablespoon melted coconut oil
  • 4 tablespoons maple syrup
  • Pinch of salt
  • 5 tablespoons cacao powder
  • 1 cup ground almonds (can be substituted for oats)
  • 1 cup oats

For the Ganache:

  • 1 mashed avocado
  • 1 tablespoon melted coconut oil
  • 2 tablespoons cacao powder
  • 1/2 teaspoon vanilla extract
  • 5 medjool dates
  • 2 tablespoons maple syrup
  • 1 tablespoon almond butter (can be substituted for peanut butter)

Instructions:

  1. Preheat oven to 350 degrees fahrenheit and line a baking tray with parchment paper.
  2. Steam or boil the sweet potato until soft and tender. Cut into very small pieces to make this process faster. Then, combine with dates in the food processor.
  3. Add the rest of the ingredients to the food processor and blend until very well combined. There should be no chunks, just a smooth batter!
  4. Pour batter into lined baking tray and bake for 30 minutes.
  5. While brownies are cooking, combine all ganache ingredients in food processor. There is no need to wash it in between! Place in fridge until brownies are completely cool.
  6. Spread ganache on brownies and slice into bite-size pieces.

fullsizeoutput_bbc9.jpeg

Advertisements

California Sushi Bowl

This recipe makes about 4 bowls.

Ingredients:

  • 2 cups basmati rice
  • 4 cups water
  • 1 tablespoon rice vinegar
  • 1 cup edamame
  • 2 avocados
  • 1 english cucumber (sliced)
  • 3 carrots (shredded)
  • 2 tablespoons fresh ginger (shredded) OR pickled ginger
  • 1/4 mayo (use veganaise to make this recipe vegan)
  • 1 teaspoon siracha hot sauce
  • 1 tablespoon sesame seeds
  • Soy sauce (to taste)

Instructions:

  1. Cook rice according to directions on package (usually 1 part rice to 2 parts water).
  2. While rice is cooking, slice the cucumber, avocado and shred the carrots and ginger. Also, mix together the mayo and hot sauce to make your spicy mayo in a ziploc baggy and cut a small hole in the corner.
  3. Once rice is cooked, add the rice vinegar and fluff with fork. Add the rice to 4 bowls and top with the rest of your ingredients.
  4. Squeeze spicy mayo over top and top with sesame seeds. Add soy sauce as needed.

IMG_0261

Original Buddha Salad

Ingredients:

  • 1 big handful of baby spinach or kale
  • 1/4 cup chickpeas
  • 1/8 cup pumpkin seeds (pepitas)
  • 1/4 cup matchstick or shredded carrots
  • 1/8 cup dried cranberries
  • 1/8 cup raw walnuts
  • 1/4 cup hummus
  • 1/2 avocado
  • 2 teaspoons hemp hearts
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon maple syrup
  • Freshly cracked pepper (to taste)

Instructions:

  • Arrange your greens first, then top your salad with everything else. Drizzle olive and maple syrup right before eating.

 

plant based, buddha bowl, spinach, avocado, salad, hummus, chickpeas, carrots, healthy, lunch, recipes