Since going over to the plant side, my interest in wholesome eating has surged. I try to eat as health as possible, but also give myself a break once in a while, as you can clearly see by checking out my other posts. Instead of going for the cookie jar after a long day at school, I give my body the wholesome goodness it needs by making a supercharged avocado-veggie bowl. This satisfying meal only takes 30 minutes to make and tastes amazing. Plus, it is a dish that is well-suited for leftovers. It makes a great grab & go lunch. Already its colors will set you in a better mood. One bite is enough to put your body and mind in a state of pure bliss. Cherish yourself and what you eat!

Instructions: Prepare in the following order!

Vegan Basil Walnut Pesto

Quinoa

Ingredients

• 1 cup dried quinoa (yields 3 cups cooked quinoa)
• 2 cups water
• 1/4 tsp sea salt (Thumb Rule: 1/4 tsp salt for each cup of dried quinoa)

Instructions

1. Add quinoa and water to a medium-sized saucepan.
2. Bring to a boil; cover with lid; and reduce heat to low.
3. Let quinoa simmer for approx. 15 minutes until it is nice and tender.
4. Make sure to drain your quinoa thoroughly after it is cooked, as it tends to hold a lot of H2O.

Tip: Quinoa tastes even better when cooked in vegetable broth. Feel free to experiment with herbs and spices, e.g. rosemary or black pepper. Make it your own!

Roasted Carrot and Sweet Potato Cubes

Ingredients

• 1 medium-sized sweet potato
• 2 medium-sized carrots
• 1 tbsp vegetable oil
• 1 tsp paprika powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 black pepper
• 1/2 red chili flakes (optional)

Instructions

1. Preheat oven to 220 °C.
2. Dice your sweet potato and carrots.
3. Add the diced goodness to a medium-sized bowl and add the remaining ingredients.
4. Give all the ingredients a whirl using your washed hands.
5. Line a sheet tray with parchment – just one tray for best results!
6. Spread the sweet potato- and carrot cubes on the prepared baking sheet. Make sure that there is some distance between each cube to prevent sogginess.
7. Bake for about 15 minutes. Turn the cubes and bake for another 5 minutes.
8. The veggies should be tender and slightly browned on the outside.

Sautéed Zucchini & Red Pepper

Ingredients

• 1 medium-sized zucchini
• 1 red bell pepper
• 1 tbsp vegetable oil
• sea salt, to taste
• black pepper, to taste

Instructions

1. Cut zucchini into quarters.
2. Remove ribs and seeds from pepper and cut into squares.
3. Heat vegetable in a large skillet over medium-high heat.
4. Add zucchini and pepper; and season with salt and pepper.
5. Toss frequently and cook  for roughly 6-8 minutes until veggies are crisp and tender.

Sautéed Mushrooms & Onions

Ingredients

• 200g mushrooms
• 1 medium-sized red onion
• 1 tbsp vegetable oil
• sea salt, to taste
• black pepper, to taste

Instructions

1. Wash mushrooms; trim stems; slice mushrooms into strips.
2. Remove the papery skin of your red onion and then dice it.
3. Heat vegetable oil in a large skillet over medium heat.
4. Add sliced mushrooms and diced onion; stir to coat; and cook for about 5 minutes.
5. Add a dash of salt and pepper and continue cooking for roughly 10 minutes or until desired doneness is reached.

The Grand Finale

Ingredients

• 1/2 sliced avocado

Instructions

1. In a large bowl, add the quinoa as a base.
2. Add the remaining side dishes.
3. Add the avocado slices and drizzle pesto over them.
4. Enjoy!

Suggested Kitchen Soundtrack