Two Plant-Based Meals to Make this Week

This guest blog post is written by OnPoint Nutrition, a team of Registered Dietitians and Nutritionist who specialize in one-on-one virtual nutrition counseling.

With the New Year, a ton of us are focused on incorporating more plant based options into our day to day.  I thought these two recipes would be perfect. to make as part of a healthy meal plan. It’s all about seasonings and simplicity!

Sweet N Spicy Stir Fry 
Makes 3 large servings

  • 2 cups green beans

  • 3-4 cups Trader Joes cruciferous crunch blend 

  • 1 bag beyond meat chicken strips (or 8 oz grilled chicken)

  • 1 tbsp soy sauce 

  • 1 tsp sesame oil

  • 1/2-1 tsp sriracha 

  • 1 tbsp honey

  • 1/2 lime, juiced 

  • Salt + pepper, to taste

  • 1 1/2 cups steamed edamame

  • 1 tbsp sunflower seeds 

Instructions:

  1. Sauté greens beans in a bit of olive oil in a wok or large frying pan. In a small bowl, whisk together honey, soy sauce, sriracha, lime juice & sesame oil, add to veggies.

  2. Stir in Beyond Meat chicken strips and cruciferous crunch mix.

  3. Season with salt & pepper, to taste.

  4. Remove from heat once chicken is heated through. Mix in edamame. Top with sunflower seeds and serve.

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Instant Pot Chana Masala
Makes 4, 1 C servings

Ingredients:

  • 2 cans chickpeas, drained and rinsed

  • 1/4 cup water 

  • 2 cups indian simmer sauce 

  • 3 cups frozen cauliflower 

  • 1/2 lemon, juiced

  • 2 tbsp fresh cilantro, chopped

  • steamed brown rice and/or naan for serving 

Instructions:

  1. Add chickpeas, simmer sauce, cauliflower and water to instant Pot and stir well.

  2. Secure lid, set pressure release to sealing. Select bean/chili setting, set cook time to 3 min at high pressure.

  3. After 3 min, move pressure release to venting. Once pot is open, stir in lemon juice and cilantro.