3 Cheap Lazy Vegan Meal Ideas

3 Cheap Lazy Vegan Meal Ideas Recipe

By Hot For Food

🔪Prep Time: 20 minutes

Ingredients

baked sweet potato

2 sweet potatoes

1 tsp vegetable oil or olive oil

sea salt & pepper, to taste

toppings

1 x 15 oz can black beans, drained & rinsed

1 C frozen corn, thawed

2 green onions, finely chopped

2 tsp vegetable oil or olive oil

1/2 tsp taco seasoning

1/4 tsp sea salt

1/4 tsp ground black pepper

1 avocado, diced

1 batch nacho cheese

1/2 C salsa

handful finely chopped chives, as garnish (optional)

salad

cauliflower florets

diced purple potato

diced leek

olive oil

sea salt

ground black pepper

chili powder

dried oregano

chopped butter lettuce

baby spinach leaves

finely shredded red cabbage

pumpkin seeds

sunflower seeds

finely chopped sun-dried tomatoes

hummus dressing

prepared hummus

tahini

lemon juice

maple syrup

water

sea salt

ground black pepper

Instructions

1To prepare the sweet potato for baking preheat the oven to 350°F.

2Wash your sweet potatoes and poke the surface of the skin with a fork. Then cover each sweet potato with a 1/2 teaspoon of oil and a pinch of sea salt and ground black pepper and coat it using your hands. Bake on a baking sheet for 60 minutes or until tender and cooked through. You could also do these in the microwave if you have one and it takes 5 to 7 minutes… obviously don’t use the tinfoil!

3With about 10 minutes remaining in the bake time for the potatoes, heat a pan over medium heat and add vegetable oil, black beans, corn and green onions. Sauté for 2 minutes. Then add taco seasoning, sea salt, and ground black pepper. Continue cooking for about 5 to 6 minutes or until the onions are softer and there might be some browning on the corn kernels.

4Once the potatoes are baked slice them in half and open them up on your plate. Mash the insides with a fork. Then top with the black bean and corn mixture, diced avocado, warm nacho cheese, salsa and garnish with chives.

5To roast the vegetables, preheat the oven to 425°F.

6Place your diced vegetables on a baking sheet and toss with olive oil, sea salt, ground pepper, chili powder, and oregano or other spices of your choice. Roast for about 20 minutes or until browned and cooked through. Ensure to toss once during bake time.

7To make the dressing combine the ingredients together in a bowl with a whisk. You’ll need to adjust acidity and sweetness to taste to get it to taste less like hummus. The essence of hummus will obviously be there but add enough tahini to smooth it out! This all depends on how much hummus you start with as well as the type of tahini you’re using. Just add small amounts of water to the dressing to get it smooth and to your desired consistency as well. You can even add in apple cider vinegar if you don’t have lemon juice but I prefer the freshness of lemon with the roasted vegetables. You can also experiment with adding hot sauce and/or fresh herbs as well.

8To serve, combine your mixed greens. Add the warm roasted vegetables on top. Add pumpkin seeds, sunflower seeds, and sundried tomatoes or whatever toppings you like. Then drizzle dressing over top.

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