Last night I was having one of those panic moments when it was dinner time. No plan, hungry family and what seemed like an empty fridge.

Then a spark of creativity kicked in and I just went with it. And magic happened. It was simple, delicious and even my biggest critics (my two and four year old daughters) LOVED it!!

Here’s the thing. If you keep healthy and delicious ingredients handy, you can whip up something creative in no time. No recipe, no plan, just amazing flavour combinations. 

Sometimes I have to remind myself to stop taking it all so seriously and just find joy in the experience.

Here’s what I came up with..

Nourishing Buddha Bowl

  • 2 sweet potatoes
  • 2 Portabello mushrooms
  • 1/4 red onion, sliced
  • 4 cups spinach
  • 1 cup quinoa
  • Handful fresh parsley or cilantro
  • 1 cup of bean dip (like hummus) or cooked beans (I used Better Bean “Skillet refried red beans with onion and tomatillo” from Choices)

Marinade:

  • 2 Tbsp sesame oil
  • 3 Tbsp tamari (look for wheat-free)
  • 3 Tbsp lemon juice
  • 1/4 tsp garlic powder or 1 large clove, minced
  • 1 Tbsp maple syrup (optional)
  • 1/4 tsp oregano

How to make:

If you are making the cashew sour cream (recipe below), then place the nuts into a bowl and cover with filtered water. Set aside.

Preheat over to 400F.
Wash sweet potatoes and place on a baking sheet covered with unbleached parchment paper. Set the timer for 30 minutes.

Place all marinade ingredients into a medium shallow bowl and place mushrooms and sliced onions into the marinade. Use a spoon to cover the inside of the mushrooms too. When the oven timer goes off, place mushrooms beside sweet potatoes and place onions on top of mushrooms. Bake for an additional 30 minutes.Reserve the rest of the marinade for the quinoa once it’s cooked.

Cook quinoa according to directions, around 12 minutes. You can use water or stock to cook quinoa. If you’re using just water, add a pinch of sea salt while cooking.

Drain the cashews and whip up your sour cream (recipe below).

Place spinach into a pot lined with a steamer and steam for 3 minutes. Once finished, you can squeeze lemon on the spinach.

Depending on the type of beans you have, you may want to warm them up in the oven or on a pan. (You don’t need a microwave for this ~ it denatures the delicate proteins!!)

Chop the fresh herbs and once your vegetables are done roasting you’re ready to assemble! Cut the mushrooms into cubes and slice of the sweet potato.Set up your bowls, start with quinoa on the bottom and fill up your bowl with all the goodies! I like to sprinkle some red chili flakes for some heat and a metabolism boost on top:)

This recipe makes 3-4 servings.

Cashew Sour Cream

  • 3/4 cup raw unsalted cashews
  • 3 Tbsp lemon juice
  • Pinch sea salt
  • 1-2 Tbsp water

How to make:

If you are soaking your nuts ahead of time (20 min – 2 hours), drain and rinse them first.

Place all ingredients into a small blender and buzz until smooth!

To increase the protein amount, add 4 oz of leftover chicken, tofu or tempeh!

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