I get asked all the time how what I was as vegan, specially if I am active. Most of the time people assume that because I don't eat dairy or meat, my meals are boring or they all have the same. To be honest, since going vegan, I have been introduce to so many new flavors, cuisines, veggies and spices.
I wouldn't say I am a chef or pro when I am in the kitchen, but I do like to improvise and mix a few things here and there and see what happens. Most of the times is a mix of every single veggie we have in our fridge, sometimes is a nice curry or Mexican inspire dish. Whatever it is, I always get a "wow, that looks good" - and heck yes I bet it was.
Eating healthy and tasty can be super easy, and it can take less than an hour to get a nice meal. Since we don't all have luxury to work from home, and spend time cooking, I thought of sharing more meals with you that I make when I am in the go.
Most lunches we make are made in the morning, between sipping a coffee and eating breakfast. So, most of the times are meals that are done in less then 20 minutes. We do cook legumes and grains in advance to make out life easier! (also less sodium and crap from canned goods).
This snow pea bowl is crunchy, a bit sweet and easy to make.
Snow peas and Chickpea Lunch
Macros: F: 5.2g C: 140g P: 29g
- 1 Cup of cooked chickpeas*
- 1/2 cup of brown rice
- 3 carrots
- 1 cup of snow peas
- 1-2 cups of kale
- 1 tsp of chipotle powder
- 1 tbsp of liquid aminos
- 1 tsp sesame oil
- Chop the carrots in small circles, and the kale in fine pieces. Set aside.
- Bring a pan to a medium heat and add the sesame oil, then add the snow peas. Let them cook until crisp, they will get a little burn on each side.
- Add the carrots and also let cook, then add the liquid aminos and chipotle powder.
- Once mixed, add the kale and let let cook for 2-3 minutes. The kale will also get a bit crunchy!
- Add the chickpeas in a bowl, with the rice and carrot and snow peas mix on the side.
- Add a tiny bit more of chipotle powder for extra kick.
*To cook rice: bring 2 cups water to a boil, then add 1 cup very well-rinsed rice, reduce heat to simmer, cover and cook for about 30 minutes or until fluffy and tender. You will have leftovers.