Vegan Archives » Kay's Clean Eats

Taco Spiced Cauliflower & Potatoes + Sauce

Sheet Pan Taco Spiced Cauliflower & Potatoes are the best plant-based filling to any Mexican dish! Serve it over a salad, in tacos or a burrito bowl, this plant-based recipe is a filling and hearty addition to any meal!

Last week we had a vegan week, it was sporadic and random decision but a very fun challenge in the kitchen! We do eat a lot of plant-based meals as we used to be vegans and this girl loves her veggies. However if I can preach one thing to you its balance, it looks different for everyone and I truly believe it has changed my life for the better! Sheet Pan Taco Spiced Cauliflower & Potatoes is one of those easy dishes you just throw together and it pretty much goes with anything!

Sheet Pan Taco Spiced Cauliflower & Potatoes

I think a lot of the times when trying to eat more plant-based there is a lot of imitation meat substitutes purchased. And I am just going to shoot straight … they can taste pretty dang bad. Not to mention all the chemicals, the bottom line is the majority of them are made with many other additives not including plants. I always prefer real food, like cauliflower and potatoes.

How to Make Sheet Pan Taco Spiced Cauliflower & Potatoes 

This recipe requires very little prep and no actual active cooking time! 

  • Start by chopping your small cauliflower head into even size florets. Bite-size pieces are best, try to make the same size for even cooking. 
  • Wash, peel, and dice potatoes into bite-size pieces.
  • In a large bowl, combine cauliflower, potatoes, avocado oil, taco seasoning, and salt. Toss it all together and transfer to a baking sheet. Roast for 25-30 minutes, tossing halfway through or until veggies are done. Cooking time can vary depending on the size of veggies.

For the Creamy Cashew Cilantro Sauce

I use this sauce on a lot of different foods, over my delicious burrito bowls or my morning eggs.

  • In a blender add soaked cashews, jalapeño, cilantro leaves, cumin, chili, salt, lime juice, lemon, garlic, and water. Blend till smooth, store in the refrigerator. 

Serving Ideas

Taco Spiced Cauliflower & Potatoes go great in tacos with your favorite toppings, burrito bowls, on top of a salad, or as a side dish. We love ours with Instant Pot Pinto BeansPico de Gallo, white rice, avocado, and a hearty drizzle of either creamy cashew cilantro sauce or Chipotle Cashew Cream, yum!! I’m hungry now, haha!

 

Looking for more plant-based meals also try:

Yield: 5 servings

Sheet Pan Taco Spiced Cauliflower & Potatoes

Sheet Pan Taco Spiced Cauliflower & Potatoes

Taco Spiced Cauliflower & Potatoes are the best plant-based filling to any Mexican dish! Serve it over a salad, into tacos or a burrito bowl, this recipe is a filling and hearty addition to any meal!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

For the Sheet Pan Taco Spiced Cauliflower & Potatoes

  • 5 cups cauliflower florets, cut into bite-size pieces, 1 small head cauliflower
  • 4 cups russet potatoes, peeled and diced into bite-size pieces
  • 3 tbsp avocado oil
  • 1 1/2 tbsp taco seasoning
  • 1/2 tsp salt

For the Cashew Cilantro Cream

  • 1 cup cashews, soaked overnight and rinsed
  • 1 tsp jalapeño, a small thumb 
  • 1/2 cup cilantro leaves
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp salt, or more is desired
  • 1 lime, juice of
  • 1/2 tbsp lemon juice
  • 1 garlic clove
  • 1/2 cup of water, or more as needed

Instructions

Sheet Pan Taco Spiced Cauliflower & Potatoes

    1. Preheat your oven to 400 degrees F.
    2. Start by chopping your small cauliflower head into even size florets. Bite-size pieces are best, try to make them even sizes for even cooking. 
    3. Wash peel and dice potatoes into bite-size pieces.
    4. In a large bowl, combine cauliflower, potatoes, avocado oil, taco seasoning, and salt. Toss it all together and transfer to a baking sheet.
    5. Roast for 25-30 minutes, tossing halfway through or until veggies are done. Cooking time can vary depending on the size of veggies. Enjoy!

    Cashew Cilantro Cream

    1. Add all ingredients to your blend and blend on high till smooth. Taste adjust salt if needed. Store in the refrigerator in an airtight container.

Instant Pot Pinto Beans

Instant Pot Pinto Beans make cooking beans from scratch so easy! No soaking required, these Mexican style pinto beans are a great healthy addition to so many meals!

Stop buying canned pintos, let me tell you nothing compares to homemade beans. And canned taste food is just meh, yeah it’s easy but once you try beans in your Instant Pot you will never want canned beans again! Getting a pressure cooker has been a game-changer especially because things like beans cook in half the time. 

Instant Pot Pinto beans are honestly so easy to make, we love ours in Mexican dishes like burritos, burrito bowls, rice and beans, and on their own with a sprinkle of cheese, yum! Pinto beans are usually sold in bulk sections, or 1 pound bags.  

How to Make Instant Pot Pinto Beans

  • Sort and Rinse: No bag of beans is ever perfect there is always some debris and will shriveled beans. Once beans are measured out pick out debris and rinse beans well under cold water. 
  • Saute: Add avocado oil to your Instant pot and saute onion, jalapeño, garlic, tomato, cumin, chili, and salt for 2 -3 minutes. 
  • Add Pinto Beans and Broth: add rinsed beans and chicken broth to your pressure cooker, stir well to combine all ingredients. Alternatively, you can use vegetable broth to keep this recipe vegan.
  • Pressure Cook: Cook dry pinto beans for 40 minutes on high pressure. Let pressure naturally release. 

Love using your pressure cooker, also try:

Yield: 8 servings

Instant Pot Pinto Beans

Instant Pot Pinto Beans

Instant Pot Pinto Beans make cooking beans from scratch so easy! No soaking required, these Mexican style pinto beans are a great healthy addition to so many meals!

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 45 minutes
Total Time 1 hour 35 minutes

Ingredients

  • 2 tbsp avocado oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 jalapeño, diced, stem removed
  • 1 tomato, diced
  • 1 tbsp cumin
  • 1 tsp chili 
  • 1 tsp salt
  • 2 1/2 cups dry pinto beans, sorted and rinsed
  • 4 cups chicken broth 

Instructions

Sort and Rinse:

  1. Pick out debris and rinse beans well under cold water. 


    Saute:

    1. Add avocado oil to your Instant pot and saute onion, jalapeño, garlic, tomato, cumin, chili, and salt for 2 -3 minutes, until veggies are tender. 
      Add in rinsed beans and chicken broth to your pressure cooker. Stir well to combine all ingredients. Alternatively, you can use vegetable broth to keep this recipe vegan.

    2. Pressure Cook:

    1. Cook dry pinto beans for 40 minutes on high pressure. Let pressure naturally release, enjoy!

Easy Sweet and Spicy Rice Noodles

Easy Sweet and Spicy Rice Noodles are a quick stir fry that will be ready in 20 minutes! Serve it for lunch or dinner! This is a super easy, gluten-free, and vegan dish. 

Nothing I love more than noodles!! Especially Asian noodles, I can never turn them down! These Easy Sweet and Spicy Rice Noodles are made with lighter ingredients and also refined sugar-free. I kept this recipe simple however you could easily add in more veggies and your favorite protein to beef it up. 

As a family we have been having a vegan week, we do this occasionally, but this time my husband asked for it. After being a devout vegan for over 3 years I do have some pretty delicious vegan recipes up my sleeve.

We ate these noodles with some crispy tofu and white rice, it was such a delicious and easy meal!

Love quick and delicious meals also try:

Yield: 6

Easy Sweet and Spicy Rice Noodles

Easy Sweet and Spicy Rice Noodles
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 16 ounces wide rice noodles
  • 1 tbsp avocado oil
  • 2 shallots, thinly sliced
  • 2 tbsp sesame oil
  • 2 cups brocoli floretts
  • 5 garlic cloves, minced
  • 2 green onion springs, diced
  • 3 tbsp coconut sugar
  • 2/3 cup coconut aminos
  • 2 tbsp tamari (or sub soy sauce)
  • 1 tbsp chili garlic sauce
  • 1 tbsp chili garlic sauce
  • 1 lime, juice of
  • salt and pepper to taste

Instructions

  1. Cook wide rice noodles according to package instructions.
  2. In a large skillet over medium heat add avocado oil and shallots, cook for 5 minutes seasoning with salt and pepper till shallots are golden and crispy. Transfer shallots to a paper towel-lined plate then set aside.
  3. Add sesame oil to the skillet, garlic, broccoli, and green onions. Sautee for 2 minutes on medium heat. Add in coconut sugar, coconut aminos, tamari, chili garlic, and lime juice. Simmer for 1-2 minutes, until coconut sugar is dissolved.
  4. Add in cooked noodles and toss to coat noodles. Taste and season with salt and pepper if desired.
  5. Serve hot and garnish green onions, enjoy!

Healthy Cucumber Salad with Tomatoes Avocado & Chickpeas

This Healthy Cucumber Salad with Tomatoes Avocado & Chickpeas is light and delicious. It is easy to make, gluten-free, and vegan. 

Easy summer salads are perfect for lunch and come in clutch for a dinner side dish.  Typically I like to eat lighter through the summer and look my best. However this year I am pregnant all damn summer so I followed up my Healthy Cucumber Salad with Tomatoes, Avocado & Chickpeas with homemade blueberry pie for dessert, haha! 

This week I have been grilling outdoors and preparing easy and delicious salads for our meals. I love this dish for lunch with a side of grilled chicken, but the family likes it as a dinner side. So, in my opinion, that’s a win! Whenever my kids eat their veggies I am one happy mama! Healthy Cucumber Salad with Tomatoes Avocado & Chickpeas uses minimal ingredients and is perfect to serve on the side at dinner time, we enjoyed ours with some grilled tri-tip and oven-baked potatoes, yum! 

Because this recipe uses avocado I don’t recommend it as a leftover, its best eaten fresh. If you are making it for 1 or 2 people I recommend you cut the recipe in half that way you don’t have food waste. 

Love delicious side dishes, also try:

Yield: 5 servings

Healthy Cucumber Salad with Tomatoes Avocado & Chickpeas

Healthy Cucumber Salad with Tomatoes Avocado & Chickpeas

This Healthy Cucumber Salad with Tomatoes Avocado & Chickpeas is light and delicious. It is easy to make, gluten-free, and vegan. 

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 2-3 large tomatoes, diced
  • 1 English cucumber, diced
  • 1/4 cup cilantro leaves, can use any fresh herbs (basil, parsley, dill...)
  • 1 garlic clove minced
  • 2 avocados, diced
  • 1 15 ounce can chickpeas, drained and rinsed
  • 2 medium lemons, juice of
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 3-4 tbsp olive oil
  • salt and pepper to taste

Instructions

  1. In a large bowl add chickpeas, cucumbers, avocado, tomato, and cilantro.
  2. In a small bowl add olive oil, lemon juice, red wine vinegar, dried oregano, and garlic powder. Wisk till combined.
  3. Pour dressing over salad and toss gently. Serve salad cold with your favorite protein or own its own, enjoy!

Papaya Dream Smoothie

Papaya Dream Smoothie is perfect for these hot summer days, cool of with this sweet and refreshing smoothie. Made with fresh ripe papaya this is also great for digestion!

I LOVE papaya, I fell in love with the fruit down in Mexico, nothing truly compares to Mexican papaya. I love it so much I have my own papaya tree in the yard, ha! This is the first year it has sweet papaya fruit. There is something about growing my own fruits and vegetables that I just geek out on, I truly love it. This papaya smoothie has been a pregnancy staple for me a few times a week, however it so refreshing for ANYONE!

Now that I am getting further along into this pregnancy I find papaya to be super helpful with digestion and keeping things regular. I think a lot of us preggos truly understand how awful constipation can be during pregnancy. Always consult your doctor before you try anything, but mine told me as long as its very ripe go ahead and enjoy papaya! There is confusion around eating papaya while pregnant. That is because ripe papaya is good for pregnant women while unripe papaya isn’t.

Remember to always do what is best and what works for you during pregnancy, and always consult your midwife or doctor with any questions you have. 

Ripe Papaya (yellow/orange soft skin)

Ripe papaya is a natural and healthy source of essential vitamins. If you have trouble finding ripe papaya I always find it helpful to ask the produce people. To ripen papaya quickly sit it in indirect sunlight, turning every so often so all sides ripen. 

Ripe papaya is a healthy source of:

  • choline
  • fiber
  • folate
  • potassium
  • vit. A, B, and C
  • beta- carotene

Love easy summer recipes, also try:

Yield: 2 servings

Papaya Dream Smoothie

Papaya Dream Smoothie

Papaya Dream Smoothie is perfect for those hot summer days, cool of with this sweet and refreshing smoothie. Made with ripe papaya this is also great for digestion!

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 small ripe papaya ( about 1 cup), seeded and peeled
  • 1 cup Frozen mango
  • 1 cup frozen strawberries
  • 1 frozen banana
  • 1/3 cup plain Greek Yogurt  (use plant-based yogurt to keep vegan)
  • 1/4 cup coconut water 
  • 1 cup of ice
  • chia seeds for serving

Instructions

  1. Place all ingredients in your high-speed blender, blend to smooth, serve immediately topped with some chia seeds, and more greek yogurt if you desire.

Blood Orange Tart

This blood orange tart is a springtime favorite.  Made with fresh blood orange juice and a chocolate gram crust this is such a delicious dessert. 

Blood oranges are truly some of the most beautiful citruses around! The inside is always a surprise some or light pink some or deep purple, you never knew what you will end up with. No-bake desserts like this blood orange tart are perfect for spring and summertime. This recipe uses minimal ingredients and is the perfect balance of sweet with a little tart. 

I absolutely love tarts, the last one I made disappeared so fast so this time I disguised it in the fridge, haha! We love a slice of tart and Netflix at night, quarantine and pregnancy cravings have turned me into quite the adventurous cook! This blood orange tart sits on a chocolate crust that is out of this world! Chocolate + Orange = Delicious.

This creamy blood orange tart uses butter in the crust. To make this dessert fully vegan just sub vegan butter in the crust and you have yourself a dreamy vegan tart!

Love amazing desserts also try:

Yield: 8

Blood Orange Tart

Blood Orange Tart

This blood orange tart is a springtime favorite.  Made with fresh blood orange juice and a chocolate gram crust this is such a delicious dessert. 

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 25 minutes

Ingredients

Crust

  • 12 honey gram cracker sheets (1 1/2 cups gram cracker crumbs)
  • 3 tbsp cane sugar
  • 3 tbsp cocoa powder
  • 6 tbsp melted butter

Blood Orange Curd Filling

  • 2/3 cup blood orange juice, freshly squeezed
  • 2 tbsp lemon juice
  • 4 tbsp corn starch, can sub agar agar powder
  • 1 blood orange, zest of
  • 3 tbsp coconut oil
  • 1/2 cup agave
  • 1 tsp vanilla extract
  • 1 13.5 ounces can coconut milk (full fat, not lite)

Instructions

      1. Preheat oven to 350 degrees f.
      2. To a food processor, add gram crackers and pulse till crumbs form. Add in butter, cocoa powder, and sugar pulse till combined and the mixture is damp to touch. Push mixture evenly into a 9-inch tart pan.
      3. Bake crust for 8-10 minutes, or until crust is set. Remove from oven at let cool completely.
      4. To a medium pot, add blood orange juice, lemon juice, and corn starch. Whisk until corn starch is dissolved.
      5. Turn on heat to medium-low and add in agave, coconut oil, and vanilla extract. Whisk till the mixture becomes thick like curd. Slowly and in coconut milk and orange zest, continue to whisk constantly till ingredients are combined and thick like curd. Turn off the heat letting the filling rest for 5 minutes.
      6. Pour blood orange curd filling into your tart shell, place in the refrigerator to set for 2-3 hours. For a firmer texture let sit overnight.
        Serve with fresh fruit, enjoy!

Avocado Sushi Rolls

Avocado Sushi Rolls are the best easy make at home sushi! This recipe is kid-friendly and a total crowd-pleaser, who doesn’t love avocado!

Cheers to the only sushi I like that’s pregnancy safe, Avocado Sushi Rolls! I dream about spicy tuna rolls and seared ahi on the daily. I’m at the halfway point of this pregnancy so just a short 20 weeks or less till I’ll be enjoying a spicy tuna roll again! 

My daughter Fiori loves avocado sushi, this was her request today. She actually wanted to go out but restaurants around here are still closed and doing take-out only. So for some reason, I thought this would be 100 times harder to make it but Avocado Sushi rolls are so simple to make! You don’t need special sushi roll equipment, however, if you have it feel free to use it! I used a cutting board and a very sharp knife.

How to make Avocado Sushi Rolls 

     **note this recipe makes more rice then I needed, about a 3/4 cups left, however, you can save it for more rolls throughout the week**

  • Start by cooking your rice in a small saucepan or instant pot.
  • Simmer your rice vinegar, cane sugar, and salt. Once sugar is dissolved pour mixture into your cooked rice. Set aside let cool.
  •  Working on a clean cutting board place nori sheet rough side down. Spread rice evenly onto the sheet leaving 1/2 room at the top. 
  • Arrange avocado slices across the center of the rice.
  • Gently lift the end of the nori sheet (not the 1/2 inch empty side) rollover the avocado and roll again. Moisten the end of the nori sheet with a little water to help seal. Set aside and continue with the remaining nori sheets, rice, and avocado.
  • Using a sharp knife, cut rolls up into 6-8 pieces. Serve cut side down with soy sauce or your favorite sushi condiments. 

Also, try these easy Asain inspired dishes:

Yield: 3-4 sushi rolls

Avocado Sushi Rolls

Avocado Sushi Rolls

Avocado Sushi Rolls are the best easy make at home sushi! This recipe is kid-friendly and a total crowd-pleaser, who doesn't love avocado!

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

Sushi Rice

  • 2 cups white short grain rice
  • 3 cups water
  • 1/3 cup rice vinegar
  • 1/8 cup cane sugar
  • 1 tbsp avocado oil
  • pinch of salt

Avocado Sushi Rolls

  • 3-4 nori sheets
  • 2 large avocados, peeled, pitted, and sliced

Instructions

Sushi Rice

  1. In a saucepan combine rice and water bring to a boil, then reduce heat, cover, and let simmer for 20 minutes, or until the rice has absorbed the water. Rice can also be cooked in Instant pot, my preference.
  2. In a small saucepan combine rice vinegar, avocado oil, cane sugar, and salt. Cook on medium-low heat until the sugar dissolves. Pour mixture into cooked rice. Stir rice till the mixture is absorbed. Let cool.

Avocado Sushi Rolls

    1. Working on a clean cutting board place nori sheet rough side down. Spread rice evenly onto the sheet leaving 1/2-inch room at the top. 
    2. Arrange avocado slices across the center of the rice.
    3. Gently lift the end of the nori sheet (not the 1/2 inch empty side) rollover the avocado and roll again. Moisten the end of the nori sheet with a little water to help seal. Set aside and continue with the remaining nori sheets, rice, and avocado.
      Using a sharp knife, cut rolls up into 6-8 pieces. Serve cut side down with soy sauce or your favorite sushi condiments. Enjoy!

Lemon Curd Tart {Easy & Delicious}

This creamy lemon curd tart is the perfect balance of sweet lemony perfection. Made with coconut cream this is truly is the best dessert for any lemon lover. 

When life gives you lemons make this delicious lemon curd tart. It’s every lemon lover’s dream. Its the perfect no-bake summer sweet treat. My oldest is not a fan of chocolate, so this dessert is one my whole family can enjoy. 

lemon curd tart

Technically you do bake the gram cracker crust fro about 8 minutes, but can we still call this no-bake? The filling gets poured straight into the toasted gram crust then sets in the fridge. Lemon desserts are some of my favorites. I have so many lemons growing this year I’ve had to start handing them out to family and friends. We’re talking buckets full, my trees are so fruitful this year!

This lemon curd tart is the perfect spring/summer dessert, its cool and creamy with the right amount of tart flavor. Serve it with fresh berries and a dollop of whipped cream, yum!

This creamy lemon tart uses butter in the crust. To make this dessert fully vegan just sub vegan butter in the crust and you have yourself a dreamy vegan tart!

Love easy no-bake desserts also try:

Yield: 8 servings

Lemon Curd Tart {Easy & Delicious}

Lemon Curd Tart {Easy & Delicious}

This creamy lemon tart is the perfect balance of sweet lemony perfection. Made with coconut cream this is truly is the best dessert for any lemon lover. 

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 25 minutes

Ingredients

Crust

  • 12 honey gram cracker sheets (1 1/2 cups gram cracker crumbs)
  • 3 tbsp cane sugar
  • 6 tbsp melted butter

Lemon filling

  • 2/3 cup lemon juice, freshly squeezed
  • 4 tbsp corn starch, can sub agar agar powder
  • 1 lemon, zest of
  • 3 tbsp coconut oil
  • 1/2 cup agave
  • 1 tsp vanilla extract
  • 1 13.5 ounces can coconut cream

Instructions

  1. Preheat oven to 350 degrees f.
  2. To a food processor, add gram crackers and pulse till crumbs form. Add in butter and sugar pulse till combined and the mixture is damp to touch. Push mixture evenly into a 9-inch tart pan.
  3. Bake crust for 8-10 minutes, or until crust is golden. Remove from oven at let cool completely.
  4. In a medium pot, add lemon juice and corn starch. Whisk until corn starch is dissolved.
  5. Turn on heat to medium-low add-in agave, coconut oil, and vanilla extract. Whish till the mixture becomes thick. Slowly and in coconut milk and lemon zest, continue to whisk constantly till ingredients are combined and thick like curd. Turn off the heat at let the filling sit for 5 minutes.
  6. Pour lemon curd filling into your tart shell, place in the refrigerator to set for 3 hours. For a firmer texture let sit overnight.
  7. Serve with fresh fruit, enjoy!

Mango Lime Chia Pudding

Mango Lime Chia Pudding is perfectly sweet and delicious! Eat it for breakfast or enjoy it as dessert! It is vegan, gluten-free, and refined sugar-free.

Alright, I a now 19 weeks pregnant and have my very first sweet craving! Hello Mango Lime Chia Pudding, you have been a lifesaver these days. My past 2 pregnancies and even when I am not pregnant I never turn down sweets, however, this time they just are not appealing to me what so ever!

So this delicious Mango Lime Chia Pudding can easily slide into the breakfast or dessert category. I topped mine with toasted coconut chips, it was like a tropical party in my mouth! 

 

The chia pudding can be made ahead of time and stored in the refrigerator. The mango lime mixture should be made and eaten on the same day. 

How to make Mango Lime Chia Pudding

This recipe is super easy! First, you will make your chia pudding. I like to do this in a jar with a lid, it is easier to shake the pudding then mix it with a spoon. Pour all your ingredients into a jar place the lid on and give it a shake to combine. If you don’t have a jar you can also mix it by hand.  Chia seeds will fall to the bottom so it’s important to shake or stir every now and then so pudding sets correctly.  

Once pudding has set make your mango mixture. The pudding will make 3 cups distribute as you like and top with mango mixture, serve with toasted coconut chips. 

If you love this one also try

Yield: 3 cups

Mango Lime Chia Pudding

Mango Lime Chia Pudding

Mango Lime Chia Pudding is perfectly sweet and delicious! Eat it for breakfast or enjoy it as dessert! It is vegan, gluten-free, and refined sugar-free.

Prep Time 5 minutes
Additional Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

Chia Pudding

  • 2 cups almond milk 
  • 1/2 cup chia seeds
  • 2 tsp vanilla extract
  • 2 tbsp agave ( can sub maple syrup, or sugar of your liking)

Mango Lime

  • 1 large mango, peeled, pitted, and diced
  • 1 lime, juice of
  • 1/2 tsp lime zest ( 1 lime)
  • Toasted coconut for serving

Instructions

Chia Pudding

  1. Place all chia pudding ingredients in a jar or bowl and mix well. Place in the refrigerator and mix every 20 minutes within the first hour. It should not take longer than 1 hr to set. Keep stored in the refrigerator will last 5-6 days.

Mango Lime Topping

  1. In a medium bowl gently stir mango chunks, lime juice, and zest.

To assemble

  1. In a small bowl or jar pour chia pudding and top with mango lime mixture. Sprinkle with toasted coconut and serve immediately.

Cashew Date Bars

Cashew Date Bars are a healthy and easy recipe. They are the perfect energizing grab-and-go snack that is vegan, gluten-free, and refined sugar-free. 

Need a quick healthy snack, these Cashew Date Bars are absolutely perfect. These bars are seriously so easy to make and store great in the fridge. You can have a healthy snack all week that also satisfies your sweet tooth. Before COVID lockdown I would eat one of these before my cycle class for energy! So dang delicious and easy to digest. 

So now that we have established how easy these are to make, let’s go over the ingredients you will need to make Cashew Date bars.

  • Medjool dates ( the softer gooey ones are best)
  • cashew butter ( can sub almond or peanut butter)
  • 1/2 cup sunflower seeds
  • 1/4 cup hemp seeds
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • salt

These are wholesome and easy ingredients. Some optional add-ins would be.

  • chocolate chips
  • dried cherries or any dried fruit

 

Love health snacks, also try Blueberry Protein Oatmeal Cups and The Best Almond Flour Banana Muffins.

Yield: 8 Bars

Cashew Date Bars

Cashew Date Bars

Cashew Date Bars are and healthy and easy recipe. They are the perfect energizing grab-and-go snack that is vegan, gluten-free, and refined sugar-free. 

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1 cup Medjool dates, pitted
  • 1/2 cup cashews
  • 1/2 cup cashew butter
  • 1/2 cup sunflower seeds
  • 1/4 cup hemp seeds
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tbsp toasted sesame seeds  

Instructions

  1. Lightly spray a 9 x 5-inch loaf pan with cooking spray then line it with parchment paper for easy removal.
  2. To a food processor add dates, cashew butter, cashews, sunflower seeds, cinnamon, vanilla extract, and salt.
  3. Pulse ingredients till dough-like texture forms, there will be some chunks intact.
  4. Press mixture evenly into loaf pan and sprinkle with sesame seeds.
  5. Refrigerate for 1 hr, then cut bars into squares. Store in refrigerator.