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Home ยป Thai Veggie Quinoa Bowl Recipe {Gluten-Free, Vegan}

Thai Veggie Quinoa Bowl Recipe {Gluten-Free, Vegan}

Last Updated on April 23, 2021 By Vicky 85 Comments

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Avocado Pesto - Thai Veggie Quinoa Bowl PIN

Thai Veggie Quinoa Bowl recipe is a perfect summer one pot meal. Full of crunchy flavors and a sharp and tangy Asian inspired dressing. Healthy and delicious. Vegan and Gluten-Free too.

…………….Click HERE to Pin this Recipe for Later………………….

Thai Veggie Quinoa Bowl recipe

Thai veggie quinoa bowl recipe, second, short travel recap first.

Today’s post is coming to you from the Split airport in Croatia. In a few hours D and I are flying to Iceland, the last country on our whirlwind 21 month backpacking trip.

Finishing our trip with country number 30 (or 32 if you officially count both Liechtenstein and Scotland as countries).

Iceland was never on the list but it just so happened that the cheapest flights back to Boston had a stop over in Reykjavik and so I extended a several hour layover to a week long last hoorah.

Why not right?

Iceland Air certainly lures you in with the cheap flights and no added fee extra stay, but I’m sure once we touch down we’ll be slapped in the face with absurdly outrageously expensive prices for just about everything imaginable. ย Lonely Planet has already scared me by saying that groceries in Iceland are 3 times higher than those in the US, Australia and Europe (hopefully not combined).

We’ll deal with that later though.

Right now I’m excited, no ecstatic, over the moon if you will.

We are going on a PUFFIN watching tour tomorrow! Puffins!

Simply the most magical, adorable, creatures that have ever graced this Earth.

You know that fluffy friendly curious looking bird on that Puffins cereal box? Well we’ll be seeing them in person in just under 24 hours! On a side note if you haven’t tried the Puffins cereal – I highly recommend it. One of my college roommates introduced me to it and it was pretty much all I ate for breakfast my entire sophomore year in college.

This has long been a dream of Dave’s and we missed the chance to see them while we were in Scotland but I was pleasantly surprised to find out that Reykjavik has hour long boat excursions to nearby islands where the puffins will be.

We. can. not. wait.

SO excited! Dreams are about to come true around here.

While I can’t deny that I’m more excited about tomorrow’s tour than quinoa at the moment, I do love this Thai veggie quinoa bowl recipe almost as much as I love puffins so time for you toย get excited!

Thai Veggie Quinoa Bowl with broccoli and carrots

This Thai veggie quinoa bowl recipe is packed with protein and healthy veggies with a sharp and tangy dressing. Minimal clean up, full of flavors and good for you. And ready in 30 minutes.

Win-win right?

I love the fluffiness of quinoa and the loud crunch of the veggies in this recipe. Carrots, broccoli, cilantro, green onions and red onions give this recipe that light summer freshness we all need in the hot weather.

The dressing is a simple mix of lime, sesame oil and seeds, tamari, rice vinegar, garlic and ginger. Yum yum yum. Yes yes yes, always to Asian flavors.

Tell me you don’t love the smell of sesame oil and I won’t believe you.

It is downright one of my favorite foodie scents. Hmm, can’t get enough of it. Same story for you?

For a light summer one bowl meal you can’t go wrong with this vegan and gluten-free Thai veggie quinoa bowl recipe.

Raw Vegan Collard Wraps

And since we’re on the topic of crunchy feel good meals another one of my favorite recipes that instantly comes to mind – my raw vegan collard wraps!

Same level of crunch and awesome healthy flavors just packaged slightly differently!

And since now my mind has wandered off to all my other favorite Asian infused recipes I must recommend you try my:

  • Asian Noodle Salad with Cucumbers and Ginger Almond Dressing {GF, Vegan}
  • Vegan Asian Lettuce Wraps {GF}
  • Vegan Asian Stir Fry with Baby Corn and Bamboo Shoots Noodles {GF}
  • Vegan Asian Noodles with Carrots and Tahini Sauce {GF}
  • Vegan Asian Salad with Ginger Carrot Sesame Dressing {GF}
  • Vegan Thai Morning Glory Vegetable Stir Fry {GF}
  • Morning Glory Recipe Stir Fry {GF, Dairy-Free}

Thai Veggie Quinoa Bowl ready to eat

And now that I’ve gotten that off my chest my mind can wander back to… PUFFINS!

So what are you waiting for? Time to hop into the kitchen to make this Thai veggie quinoa bowlย recipe!

Note: If you’re specifically looking for more vegan salads check out my: ย 

  • Sweet Potato and Chickpea Salad {GF, Vegan}
  • Avocado Chickpea Salad {GF, Vegan}
  • Vegan Quinoa Power Bowls with Roasted Veggies and Avocado Sauce {GF}

How to make my Thai veggie quinoa bowl recipe:

3.59 from 214 votes
veggie quinoa bowl recipe
Print
Thai Veggie Quinoa Bowls {Gluten-Free, Vegan}
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
This Thai Veggie Quinoa Bowl recipe is a perfect summer one pot meal. Full of crunchy flavors and a sharpy and tangy Asian inspired dressing. Healthy and delicious. Vegan and Gluten-Free too.
Course: Dinner
Cuisine: Healthy, Thai, Vegan
Servings: 2
Calories: 334 kcal
Author: Vicky Berman
Ingredients
  • 1/2 cup broccoli finely diced
  • 1/2 cup quinoa cooked according to package directions
  • 1/2 small red onion diced
  • 1/4 cup grated carrots
  • handful cilantro chopped
  • 1/4 cup chopped green onions
  • 2 tablespoons peanuts chopped
  • For the Dressing:
  • 1 lime zest and juice (start with juice from half a lime, and add more if needed)
  • 1 teaspoon sesame seeds
  • 1 tablespoon gluten free tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 cloves garlic minced
  • 1 inch piece of ginger minced
Instructions
  1. In a large bowl toss cooked quinoa, broccoli, red onion, carots, cilantro, green onions and peanuts together. Mix until combined.
  2. In a small bowl combine dressing ingredients.
  3. Pour dressing over quinoa and mix until combined.
Nutrition Facts
Thai Veggie Quinoa Bowls {Gluten-Free, Vegan}
Amount Per Serving
Calories 334 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 530mg23%
Potassium 564mg16%
Carbohydrates 41g14%
Fiber 6g25%
Sugar 3g3%
Protein 11g22%
Vitamin A 2940IU59%
Vitamin C 36.3mg44%
Calcium 88mg9%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

  1. Rachael@AnAvocadoADay says

    July 8, 2014 at 9:08 pm

    Ahhh so jealous, especially about the puffins!

    Reply
    • Vicky says

      July 21, 2014 at 1:43 pm

      Aww thanks! Seeing the puffins was great — though they were pretty far away, thanks to a great zoom on our video camera we were able to get a few nice shots of them : )) Definitely a dream come true for my boyfriend : )

      Reply
  2. Karen @ Lushious Eats says

    July 10, 2014 at 9:54 am

    Wow, so lucky to be able to travel the world! ๐Ÿ™‚ This thai veggie bowl looks delish. Picture perfect ๐Ÿ™‚

    Reply
    • Vicky says

      July 21, 2014 at 1:39 pm

      Thanks Karen! It’s been quite the adventure, though it does feel good to be home for a bit with friends and family now : ) Hope you get to try out this recipe! Thanks for stopping by.

      Reply
  3. Shirley @ gfe & All Gluten-Free Desserts says

    July 18, 2014 at 2:05 pm

    Wow, what a trip! Puffins and Iceland have been on our list! And this recipe looks fabulous. ๐Ÿ™‚ Thanks so much for sharing on Gluten-Free Wednesdays!

    Shirley

    Reply
    • Vicky says

      July 21, 2014 at 1:10 pm

      Both the puffins and Iceland are simply incredible and I highly recommend a trip to see the country! Glad you enjoyed the recipe : )

      Reply
  4. Miz Helen says

    July 19, 2014 at 3:45 pm

    5 stars
    Thanks so much for sharing your Thai Veggie Quinoa Bowl with Full Plate Thursday. Hope you are having a fun day and come back soon!
    Miz Helen

    Reply
    • Vicky says

      July 21, 2014 at 1:07 pm

      Thanks for stopping by : ))

      Reply
  5. sharonn says

    July 20, 2014 at 7:08 pm

    Excited to make this recipe and I have a question! When you say “ยฝ cup quinoa, cooked according to package directions” does that mean 1/2 a cup before it’s cooked (therefore about 1 cup cooked), or 1/2 a cup of cooked quinoa?

    Reply
    • Vicky says

      July 21, 2014 at 11:35 am

      In this recipe I mean 1/2 cup uncooked quinoa (so around 1 cup cooked) — apologies if it wasn’t clear in the recipe! Enjoy!

      Reply
      • sharonn says

        July 21, 2014 at 11:41 am

        Thank you! I’m going to make the dish tonight : )

        Reply
  6. Angi @ SchneiderPeeps says

    July 22, 2014 at 4:56 pm

    So, this might just be the most fun blog post I’ve ever read! I hope you posted some PUFFIN pics because I’m about to go looking for them. Thanks for sharing at Simple Lives Thursday and we hope to see you again this week. Oh, and I can’t wait to try this quinoa recipe. Looks delish!

    Reply
    • Vicky says

      July 24, 2014 at 11:25 pm

      Thanks so much!!! : )) Hope you enjoy the dish! We were able to spot a bunch of puffins and they really are the most adorable creatures EVER!!!

      Reply
  7. Miz Helen says

    July 24, 2014 at 7:28 pm

    5 stars
    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate!
    Miz Helen

    Reply
    • Vicky says

      July 24, 2014 at 10:50 pm

      Oh wow thanks so much!! : ))) SO flattered to be featured!!

      Reply
  8. Arleen says

    August 12, 2014 at 5:24 pm

    We are planning a trip to Iceland and the Faroe Islands in March 2015. How was the food in Iceland? Would it be easy to eat plant based?
    This Thai bowl looks great! Can’t wait to try it.

    Reply
    • Vicky says

      August 18, 2014 at 10:24 pm

      I hope you have a great trip! Iceland is incredible. Unfortunately it is also insanely expensive! We mostly prepared our own food in shared kitchens at the hostels/guesthouses. The few times we did eat out we did see vegetarian friendly items on the menu so I think that you should be ok, but if you are staying at guesthouses/hostels they seems to all have shared kitchens where you would be able to cook for yourself in case the vegetarian options in the area are not so appealing.

      Reply
    • Silja says

      September 28, 2014 at 7:54 pm

      Hi, I can recommend these vegetarian restaurants in Iceland. For example
      http://www.glo.is/glorestauranticeland
      http://www.kryddleginhjortu.is/english
      http://www.lifandimarkadur.is/English/
      http://kruska.is/

      Reply
      • Vicky says

        October 9, 2014 at 11:23 am

        Thanks so much for adding you vegetarian restaurant recommendations!

        Reply
  9. Brit says

    November 11, 2014 at 2:11 am

    Hi! Super excited to try this, just bought quinoa basically for this recipe! I have a question, though. Do you think it’d hold up well a as cold salad?

    Reply
    • Vicky says

      November 11, 2014 at 11:16 am

      I think it would be just as good cold! Let me know how it turns out : ))

      Reply
  10. Cristal says

    December 29, 2014 at 8:07 pm

    5 stars
    Hi, so do I cook the broccoli with the quinoa? Or is it suppose to be eaten raw?

    Reply
    • Vicky says

      January 1, 2015 at 10:24 pm

      I just cut up raw broccoli and add it into the dish that way but if you would like to cook it you could do that too, it will just lose that fresh crunch that I think works well in this recipe : )

      Reply
  11. Bethilia says

    January 8, 2015 at 5:41 pm

    5 stars
    I just made this and must say it was absolutely delicious! Thank you for sharing this recipe. I added seared teriyaki tofu. I will definitely be making this again!!

    Reply
    • Vicky says

      January 13, 2015 at 9:50 pm

      So glad you enjoyed the recipe! Adding teriyaki tofu sounds like a great addition : ))

      Reply
  12. Rose says

    February 22, 2015 at 11:42 pm

    5 stars
    So tasty! I added purple cabbage and red pepper, used cashews instead of peanuts, and subbed fish sauce for the soy. And I doubled it. I could eat this every day!

    Reply
    • Vicky says

      February 25, 2015 at 3:25 pm

      So glad you enjoyed the recipe! Love your additions to it : )) Will have to try it your way next time!

      Reply
  13. Tiffany says

    February 24, 2015 at 8:31 pm

    so I really want to try this because it sounds & looks amazing… But, we don’t keep sesame seed oil in the house because my daughter is allergic to sesame seeds. Is there something else you would recommend using in its place? I’m all for experimenting if you don’t, but figured I’d at least ask first. Lol Thanks! ๐Ÿ™‚

    Reply
    • Vicky says

      February 25, 2015 at 3:28 pm

      You could just add extra virgin olive oil instead or play around with any other flavored oils that you have at home and like (garlic oil, ginger oil, chili oil, walnut oil, etc).Hope you enjoy the recipe!!

      Reply
  14. Heather Mulholland says

    April 7, 2015 at 12:54 am

    Jealously will get me nowhere lol Enjoy Iceland and the puffins!

    Reply
    • Vicky says

      April 10, 2015 at 11:19 am

      Thanks so much! Iceland was incredible (though so cold and so so expensive)! It was worth it for the puffins alone though : )

      Reply
  15. Becky says

    August 18, 2015 at 10:28 pm

    4 stars
    My family really enjoyed this recipe! I decided to stir-fry the garlic, ginger, red onions, and broccoli a little bit and I added a little bit of raw honey to the dressing….and I tripled the whole recipe so it would feed 5. My teenage boys said it was awesome! I’ll definitely make it again. Thanks!

    Reply
    • Vicky says

      September 20, 2015 at 3:25 pm

      So glad you enjoyed the recipe! Love seeing the ways you changed it up a bit!

      Reply
  16. Jim says

    October 22, 2015 at 11:09 am

    hey there – sesame oil, or toasted sesame oil?

    Reply
    • Vicky says

      October 22, 2015 at 11:33 am

      You can use either, whichever one you have on hand, though I prefer toasted sesame oil as I find it to be more flavorful!

      Reply
  17. Sherri @ Watch Learn Eat says

    October 26, 2015 at 1:08 pm

    Looks amazing!! Definitely have to make this! ๐Ÿ™‚

    Reply
    • Vicky says

      October 26, 2015 at 11:33 pm

      Thanks! It’s one of my favorite recipes!

      Reply
  18. lisabnyc says

    November 13, 2015 at 9:42 am

    1 star
    I was so excited to try this but unfortunately, it was inedible due to the intense lime flavor. perhaps start with 1/2, then taste and work your way up to 1 if you like.

    Reply
    • Vicky says

      November 13, 2015 at 11:12 am

      So sorry to hear that! I guess it depends on how big/juicy the lime itself is. I will update the recipe to start with 1/2 lime, just to be sure.

      Reply
  19. Morgan says

    February 23, 2016 at 9:37 pm

    Yum!! This recipe was so good! I have to admit that I’m usually a terrible cook, but I’m starting to get more into it, and this was a fun and easy to try! Thank you!!!!

    Reply
    • Vicky says

      February 24, 2016 at 9:34 am

      So glad the recipe turned out well Morgan! Makes my day to hear that : )))

      Reply
  20. Dianna Urbigkit says

    April 17, 2016 at 12:01 pm

    5 stars
    I have never tried quinox before because I never knew how to fix…..Thank you so much…I am definately going to try these recipes starting today.

    Reply
    • Vicky says

      April 22, 2016 at 9:51 am

      Enjoy! Quinoa is soo good – I love it!

      Reply
  21. Lindsey says

    May 4, 2016 at 2:26 pm

    How do you actually get the recipe for the Thai veggie quinoa bowl?

    Reply
    • Vicky says

      May 12, 2016 at 10:35 am

      The recipe is right below the post. It should be showing up!

      Reply
  22. Stephen Walker says

    May 11, 2016 at 12:56 pm

    I have been a fan of quiรฑonoa since my father brought some back from Peru.

    Reply
    • Vicky says

      May 12, 2016 at 10:28 am

      Isn’t it the best?!

      Reply
  23. Lauren says

    June 20, 2016 at 10:57 pm

    Scotland is 100% a country! Just as England and Ireland are!

    Reply
    • Vicky says

      June 21, 2016 at 5:25 am

      I am happy to count it as a country : )) though it seems that Google shows alternative viewpoints, country vs, not an officially independent country but an autonomous territory, etc.

      Reply
      • Jules says

        August 31, 2019 at 9:28 am

        Of course Scotland is a country. Even Wikipedia could have confirmed that. And Liechtenstein as well for that matter, even though it’s designated as a microstate.

        Reply
        • Vicky says

          September 3, 2019 at 12:28 pm

          In my research I’ve also found “Scotland, England, Wales, and Northern Ireland are not independent countries but are four somewhat autonomous regions which are part of the country known as the United Kingdom of Great Britain.” In the Britanica list of world countries: https://www.britannica.com/topic/list-of-countries-1993160 Scotland is not listed as a country.

          Reply
  24. Debbie says

    October 16, 2016 at 12:22 pm

    FYI, I just entered this recipe into the Weight Watchers recipe builder. It came to 11 points. (I have not made this yet, but plan to soon.) I’m not sure how it would effect the flavor, but anyone who cared to could cut 2 points off the total by cutting to sesame oil to 1-1/2 tablespoons. Thanks for what looks like a yummy recipe!

    Reply
    • Vicky says

      November 1, 2016 at 9:19 am

      Thanks for letting me know! Hope you enjoyed the recipe!

      Reply
  25. HIlary says

    February 22, 2017 at 12:10 am

    Absolutely LOVED this recipe! I added diced red bell pepper and then a little peanut butter to the dressing. Thank you!

    Reply
    • Vicky says

      February 22, 2017 at 8:15 am

      Yay so happy to hear you enjoyed this recipe! Thanks for commenting to let me know!

      Reply
  26. Sadie says

    June 27, 2017 at 7:02 pm

    Just made this tonight and it turned out great! Such yummy flavours! I roasted my peanuts and added some edamame. Thanks for this great recipe!

    Reply
    • Vicky says

      July 10, 2017 at 11:31 am

      Yay! So happy to hear you enjoyed my recipe! Love the idea of adding edamame – will do that myself next time!

      Reply
  27. Veronica says

    July 23, 2017 at 8:50 pm

    My wife and I just had this for dinner: AMAZING!!!! All the flavour she work perfectly together, so impressed!

    Reply
    • Vicky says

      July 27, 2017 at 12:52 pm

      Yay! Soooo happy to hear that!

      Reply
  28. Suzan Vasica says

    August 10, 2017 at 10:19 pm

    Oh wow I love this. Just made it and it’s delicious. I will however reduce the garlic next time. Maybe my cloves were a bit big, don’t know. But it was quite strong and my breath will smell a mile away lol I’m ok with it but others won’t be lol Thanks so much for sharing this recipe

    Reply
    • Vicky says

      August 22, 2017 at 11:52 am

      Yay so happy to hear you enjoyed this! Guess I should modify recipe to show the exact teaspoon measurement of the garlic to make sure it’s not too strong!

      Reply
  29. Kara says

    July 1, 2018 at 11:16 pm

    I cant seem to find how many servings per recipe and how large the servings are. Im really looking forward to making this recipe.

    Reply
    • Vicky says

      July 2, 2018 at 10:53 am

      This recipe makes two servings. One serving is a large bowl – I would say a hearty lunch or dinner portion.

      Reply
  30. Caz says

    September 4, 2018 at 5:47 am

    Yes Scotland is a country.

    Reply
    • Vicky says

      September 12, 2018 at 11:39 am

      : )

      Reply
  31. Kim says

    October 22, 2018 at 5:34 pm

    Way way way too much onion. I used a quarter of normal sized red onion but then the green onions too? Too much. Dressing could use some sweetness, I used a bit of maple syrup.

    Reply
    • Vicky says

      October 25, 2018 at 9:40 am

      Thanks for sharing your thoughts on the recipe. Maybe the red onions I’ve been using have been super small!

      Reply
  32. Nicole says

    January 30, 2019 at 11:48 am

    Hi there! Question! Do you serve this hot or cold? It looks like the veggies are raw – do you put them in with just-cooked-warm quinoa, or do you allow the quinoa to cool? Thanks!

    Reply
    • Vicky says

      February 4, 2019 at 12:03 pm

      You can serve this hot or cold. I usually add the raw veggies to the just cooked warm quinoa. No need for the quinoa to cool, though if you prefer this as a cold salad it works well that way too. Up to you!

      Reply
  33. Nikki Folkerts says

    May 6, 2019 at 6:31 pm

    5 stars
    This is excellent as long as you read the author’s comment that she intended the quinoa to be measured 1/2 cup dry and then cooked. Lots of flavor!

    Reply
    • Vicky says

      May 7, 2019 at 9:13 am

      Thank you!

      Reply
  34. Corinne Tracey says

    May 22, 2019 at 9:40 pm

    Whatโ€™s the serving size?

    Reply
    • Vicky says

      May 28, 2019 at 2:37 pm

      This recipe serves 2.

      Reply
  35. Suzanne says

    June 5, 2019 at 2:24 pm

    This looks so good! Do you use the dressing for any other recipes?

    Reply
    • Vicky says

      June 6, 2019 at 10:39 am

      You could add this dressing to any other salad with an Asian flair. You could drizzle it over seared tofu/fish/chicken etc.

      Reply
  36. Vanessa says

    June 5, 2019 at 2:25 pm

    Thanks for sharing! Does it keep long?

    Reply
    • Vicky says

      June 6, 2019 at 10:38 am

      This should hold up well in the fridge for 3-4 days, just add the dressing when ready to serve.

      Reply
  37. Mollie says

    June 30, 2019 at 1:14 pm

    Looks lovely. I don’t have any rice vinegar. So I was wondering, do you think it would work with cider vinegar? Or am I better off leaving vinegar out all together?
    ๐Ÿ™‚
    Thanks

    Reply
    • Vicky says

      July 1, 2019 at 5:50 pm

      Yes you can just add cider vinegar instead – it should still work !

      Reply
  38. Connie says

    June 29, 2020 at 4:03 pm

    5 stars
    Excellent, so good! Thank you keep sending gf recipes!!

    Reply
    • Vicky says

      July 16, 2020 at 2:03 pm

      Glad you enjoyed my recipe!

      Reply
  39. Kim says

    December 14, 2020 at 8:27 pm

    Quick, easy and absolutely delicious!

    Reply
    • Vicky says

      December 20, 2020 at 11:08 am

      Thanks! SO happy you enjoyed my recipe!

      Reply

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