Healthy 10 Minute Lunch Ideas! (vegan, delicious)

More Vegan Lunch Recipes here: https://www.youtube.com/watch?v=zbDlPny4swM&t=222s

The Food Processor in this Video*: https://amzn.to/2NsBLwV

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Email: minarome.yt@gmail.com
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✨INGREDIENTS✨

#1 Sweet Potato Peanut Bowl 0:00

1 medium sized sweet potato (something like 400g or 14 oz)
1-2 handfuls of small cut frozen vegetables ( let them defrost by boiling the veggies alongside the sweet potato, adding them 4-ish min before the potato would be done)

for the peanut sauce:
2 tbsp natural peanut butter
3/4 tbsp soy sauce
the juice of ½ lemon
spices of choice to taste (i added ¼ tsp smoked paprika + ¼ tsp ras el hanout)
3 tbsp of non dairy milk or water to adjust the consistency, add more if needed
→ mix well until smooth and creamy
→ add salt to taste if needed
→perhaps add fresh spinach, roasted peanuts, grated carrot, flavoured tofu to your bowl

If you don’t like the soft texture of cooked sweet potato, perhaps roast the chunks: marinated them in a little bit of oil, add salt and other seasonings, lay the chunks out on a sheet with parchment paper and bake them for around 30 minutes at 200C or until they’ve gotten some nice color.

serves 1-2

#2 Kimchi Zoodle “Quesadilla” 2:40

1 zucchini
1 clove of garlic
oil for the pan
½ tsp lemon zest
salt, seasoning to taste

2 small – medium sized tortillas
½ avocado or 1 tbsp hummus
a squeeze of lemon juice
vegan kimchi
a handful of brown lentils or other lentil, bean of choice
a handful of vegan pizza cheese
optional: extra mashed avocado or hummus to smear on the second tortilla

serves 1

#3 Sundried Tomato Tofu Toasts 4:21

1 block firm plain tofu (200g = 7oz)
7-10 sundried tomatoes, marinated in oil
1 ¼ tbsp white wine or balsamic vinegar
1 tbsp tomato purée
a generous pinch of salt or to taste
3 tbsp non dairy milk
1 tbsp extra virgin olive oil, optional
spices of choice to taste

toast, cherry tomatoes, vegan cheese balsamic glaze

→ yields enough tofu spread for about 6 toasts
→ lasts up to 3 days sealed in the fridge

#4 Sweet and Sour Noodles 5:43

~125g noodles of choice (4,4oz)
1 clove garlic, finely chopped
1 tbsp corn starch
1 tbsp soy sauce
2 ½ tbsp date or rice syrup
1 tbsp miso paste
3 tbsp balsamic vinegar
100ml water (⅓ cup + 2 tbsp)
→ once you combine sauce + noodles taste test and see if you need salt and extra spices

topping ideas: avocado, peppers, carrots, tofu, brown lentils, sesame seeds

serves 1-2

#5 Blueberry Sweet Potato Smoothie Bowl 7:35

150g-175g sweet potato chopped and peeled (5.3oz – 6.17oz)
150g frozen blueberries (1 cup)
a handful of frozen raspberries
1 tbsp ground flax seeds
½ tsp vanilla
¼ tsp cinnamon
1 tbsp vegan vanilla protein powder
½ tbsp ground hemp seeds, optional
⅓ cup non dairy milk or orange juice (80ml)

my toppings were whole wheat cereal, green apple, a sprinkle of coconut sugar and a squeeze of lemon juice

serves 1

🎵 MUSIC 🎵

intro by Your Neighbors: https://open.spotify.com/track/5UyG628jm48eYIwfCGLwXj?si=ATQnpMgORm-9EpWRHSJqyQ
flughand: https://soundcloud.com/flughand/canyuu

jeremy sullivan: https://soundcloud.com/jeremy-sullivan-5/ghostwriter
trees and lucy: https://open.spotify.com/track/1HIrcg51z7G14u55wEI0Kw?si=u7U9t-bwQE2NIUZcmGT1Og

Grace Chiang – midnight – https://thmatc.co/?l=B6E3F2E9
outro by Yot Club https://soundcloud.com/yotclub/rental-car

Much love,
Mina

this video is not sponsored