5 Delicious Recipes For Our Plant-Based Babes

By Tone It Up on

We always talk about the importance of protein, but let’s not forget plant protein! For all our vegan, plant-based, and veggie-loving babes, you can get plenty of nutrients from plant sources. Plant-based proteins including tofu, tempeh, chickpeas, quinoa, nuts, seeds, and legumes are all super satisfying and powerful sources of antioxidants, fiber, vitamins, and minerals. 

Today we’re sharing 5 of our favorite plant-based, vegan dinner recipes. These are in constant rotation for us, and we know you’ll love them too!

maple walnut brussels recipe

Maple Walnut Brussels Recipe

Makes 2 servings 

INGREDIENTS

  • 1 tsp. olive oil
  • 1⁄4 tsp. salt
  • 3 cups Brussels sprouts, cut into quarters
  • 1 15 oz. can chickpeas, drained and rinsed
  • 1⁄4 cup walnuts, chopped
  • 1 Tbsp. maple syrup
  • Optional: 4-6 oz. lean protein
  • Optional to add leafy greens

DIRECTIONS 

  1. In a large saucepan over medium-low heat, add olive oil, Brussels sprouts, and salt. Sauté for 15-20 minutes, or until Brussels are tender. Make sure to stir frequently.
  2. Add chickpeas, walnuts, and maple syrup. Sauté for 1 more minute then remove from heat.
  3. Optional to add lean protein like tofu or tempeh to this or to pair with as many leafy greens as you want! We love this with arugula.

Cilantro Lime Quinoa Bowl

Cilantro Lime Quinoa Bowl Recipe

Makes 1 serving

INGREDIENTS

  • 1⁄2 cup cooked quinoa 
  • 1 lime, juiced 
  • 1⁄4 cup cilantro, diced 
  • Pinch of salt 
  • 4 oz. favorite lean protein (we love tofu in this!)
  • 1⁄4 cup green salsa 
  • 1 red bell pepper, sliced 
  • 1⁄4 cup sliced tomatoes 
  • 2 Tbsp. red onions, diced 
  • 1⁄4 avocado 
  • 2 Tbsp. pumpkin seeds

DIRECTIONS

  1. Combine cooked quinoa with lime, cilantro, and salt. Toss to combine. 
  2. Top with your favorite lean protein, green salsa, red bell pepper, tomatoes, red onions, avocado, and pumpkin seeds.

Thai Veggie Stir Fry

Thai Veggie Stir-Fry Recipe

Makes 1 serving

INGREDIENTS

  • 1 Tbsp. coconut oil 
  • 1 cup sugar snap peas 
  • 1 red bell pepper 
  • 1 clove garlic 
  • Pinch of salt 
  • 1 baby bok choy 
  • 1 thai chili pepper (or your favorite pepper) 
  • 1 lime, juiced
  • 1⁄4 cup green onions, chopped 
  • 2 Tbsp. cashews 
  • 4 oz. lean protein like tofu or tempeh, cooked

DIRECTIONS

  1. In a pan over medium heat, add coconut oil, sugar snap peas, bell pepper, garlic, and salt. Sauté for 2- 3 minutes. 
  2. Chop the bok choy and chili pepper and add to the mixture. Sauté for 1-2 more minutes. 
  3. Remove from heat and add lime juice, green onions, and cashews. Serve with 4 oz. of your favorite lean protein, cooked.

Buddah Bowl

Buddha Bowl Recipe

Makes 3 servings 

INGREDIENTS 

  • ½ cup quinoa  
  • 3 Tbsp. extra virgin olive oil
  • 1 garlic clove, minced 
  • 2 heads broccoli, cut into florets 
  • 1/2 yellow onion
  • 1 1/2 cups mushrooms (cremini, white, or baby bella)
  • 3 zucchini, sliced
  • 2 handfuls cabbage 
  • ½ Tbsp. coconut aminos
  • Salt and pepper to taste
  • 1 - 2 tsp. curry powder seasoning
  • 1 handful leafy greens 
  • 2 tsp. sesame seeds
  • ¼ avocado 

TAHINI SAUCE

  • Juice from ½ lemon 
  • 2 garlic cloves, minced
  • 2 Tbsp. tahini
  • 1 Tbsp. (or more) water
  • 2 tsp. curry powder 
  • 1 Tbsp. extra virgin olive oil
  • Salt and pepper to taste 

DIRECTIONS

  1. Heat a pot of water with salt and add quinoa. Once boiling, bring to a simmer and cover with a lid until fully cooked and water is absorbed, about 10 - 20 minutes.
  2. In a large pan over medium heat, add water and broccoli. Cover with a lid and steam for 2 minutes, or until water is absorbed. Add olive oil and garlic, cook for about 30 seconds. Add onions and sauté until translucent. Season with salt, pepper and a few dashes of coconut aminos.
  3. Add mushrooms and cook untouched for 5 minutes, or until they begin to crisp on edges. Add zucchini and cook for 2 minutes before adding cabbage; cook until it softens. Add more coconut aminos and curry powder.
  4. To make tahini sauce, add lemon juice and garlic to a jar, and let sit for a few minutes. Add tahini, curry powder, salt, pepper, and water. Shake vigorously. Add olive oil. Shake again until sauce forms.
  5. Once vegetables and quinoa have cooked, assemble all ingredients in a bowl. Finish with sesame seeds, avocado, and tahini sauce.

lemongrass coconut curry

Simple Lemongrass Coconut Curry Recipe

Makes 2 servings

INGREDIENTS

  • 1 tsp. olive oil 
  • 2 cloves garlic, chopped
  • ½ inch ginger, peeled and chopped
  • 2 Tbsp. red curry paste
  • Pinch of salt 
  • 2 cups favorite veggies (we love carrots, zucchini, onions, and broccoli)
  • 2 stalks lemongrass
  • 1 can light coconut milk
  • ¼ cup water
  • ½ cup cooked quinoa

DIRECTIONS

  1.  In a large pan over medium heat, add olive oil.
  2. Add garlic, ginger, red curry paste, and a pinch of salt. Sauté for 2 minutes.
  3. Add your favorite veggies and lemon grass. Sauté for 5-10 minutes.
  4. Pour coconut milk over veggie mixture. Add 1/4 cup water. Cook until veggies are soft.
  5. Serve over 1/2 cup cooked quinoa.

Looking for more delicious dinner recipes? You’ll find hundreds of options in the nutrition section of your Tone It Up app!

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