Crystal Margarine Recipes
Prep: 35 min
Servings: 4
A solid meal prep routine can save time, money, and encourage healthier eating habits. Meal prep can also be the the key to putting a healthy dinner on the table in a matter of minutes. Our Vegan Power Bowls are a great meal prep option. They make for a filling lunch or dinner and can be made up to 3 days in advance. These power bowls are also loaded with healthy yet economical ingredients such as quinoa, baby spinach, and chickpeas. Fuel your day with the power of plants, and Crystal Margarine!
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ingredients
Roasted Vegetables
3 tbsp (45 mL)
Crystal Margarine, melted
2 tsp (10 mL)
salt
1 tsp (5 mL)
ground cumin
1 tsp (5 mL)
ground turmeric
1 tsp (5 mL)
smoked paprika
1 tsp (5 mL)
ground coriander
1 tsp (5 mL)
garlic powder
1 tsp (5 mL)
pepper
1 lb (500 g)
sweet potatoes, diced
1
small red onion, diced
4
baby bell peppers, seeded and diced
Power Bowl
2 cups (500 mL)
cooked quinoa
1 tbsp (15 mL)
Crystal Margarine
1/4 cup (60 mL)
tahini paste
1 tsp (5 mL)
lemon zest
2 tbsp (30 mL)
lemon juice
2 cloves
garlic, minced
1 tsp (5 mL)
salt
1 tsp (5 mL)
pepper
1/2 tsp (2 mL)
cayenne pepper
1 tbsp (15 mL)
maple syrup
1 cup (250 mL)
packed baby spinach
1 cup (250 mL)
canned chickpeas, drained and rinsed
4 tsp (20 mL)
toasted sesame seeds
directions
Roasted Vegetables
Preheat oven to 400˚F (200˚C). In large bowl, stir together melted margarine, salt, cumin, turmeric, paprika, coriander, garlic powder and pepper; add sweet potatoes and red onion, tossing to coat well. Transfer to parchment paper–lined baking sheet. In same bowl, toss bell peppers with remaining seasoning mixture; set aside.
Bake for 10 to 15 minutes or until sweet potatoes and red onion are golden brown and slightly tender. Add bell peppers to baking sheet; cook for 3 to 5 minutes or until vegetables are tender.
Power Bowl
In heatproof bowl, microwave quinoa and margarine on High for 3 to 5 minutes or until quinoa is warmed through. Fluff with fork.
In small bowl, whisk together tahini paste, lemon zest, lemon juice, garlic, salt, pepper, cayenne pepper and maple syrup; whisk in 1/2 cup (125 mL) water until smooth.
Divide quinoa among 4 bowls. Top evenly with roasted vegetables, spinach and chickpeas. Drizzle with tahini sauce; sprinkle with sesame seeds.
Tips:
- Substitute lentils or tofu for chickpeas if preferred.
- Add diced or sliced avocado to bowl if desired.
