Day 4

Green Smoothie Bowl
In a blender add 1 cup packed baby spinach, ¼ c non-dairy milk, 1 frozen banana, 1 Tbsp avocado, 1 Tbsp fresh mint, 1 tsp fresh lime juice.
When blended pour into bowl and top with fruit of choice (chopped mango or berries would be great) and 1-2 Tbsp your favorite plant-based granola.

Black Bean Stuffed Sweet Potato
Stuffing makes 2-3 portions so bake 2-3 sweet potatoes.
Black bean, corn, lime “salsa” stuffed into a baked sweet potato.
Stir together stuffing: 1 can drained rinsed black beans, 1 cup defrosted frozen corn, zest and juice of 1 lime, handful chopped cilantro, pinch chipotle chili powder or smoked paprika), 2 chopped plum tomatoes, ½ Bell pepper chopped.
To serve, warm in microwave or heat up only the sweet potato and add the stuffing after. Top with ¼ ripe avocado or 1 Tbsp guacamole if desired.

Mushroom Pot Roast
Serves 4-5

2 Tbsp olive oil
5 Portobello mushroom caps, about 4 inches in diameter, rinsed and sliced into ¼-inch slices
2 onions, cut in half and sliced
3 carrots, peeled and sliced diagonally
2 fist-sized potatoes, peeled and cut into ½ inch cubes
28-oz can diced tomatoes
1 bay leaf
¼ cup tomato paste
¼ tsp paprika
½ tsp each dried basil and oregano

In a large soup pot, heat the oil and add onion slices. Cook over medium heat until onions are soft.
Add the mushrooms and continue cooking until mushrooms begin to brown.
Add carrots, potatoes, tomatoes, bay leaf, tomato paste, paprika, basil, and oregano and stir to combine.
Cover pot and cook over medium-low heat for about 45 minutes until potatoes and carrots are soft enough to pierce with a fork.
Serve the stew over quinoa or millet with a side of roasted Brussels sprouts or steamed greens.


Favorite granola
1 can black beans
28-oz can diced tomatoes
tomato paste
quinoa (optional side dish to Mushroom Pot Roast)
Chipotle powder or smoked paprika
1 bay leaf
dried basil
dried opregano
Baby spinach
Fresh mint
2 Lime
Mango or berries or other fruit for green smoothie bowl
Sweet potato
2 plum tomatoes
1 bell pepper
5 Portobello mushroom caps
2 onions
3 carrots
2 fist-sized potatoes
Brussels sprouts or greens as side to Mushroom Pot Roast
Frozen corn

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