Fast and Healthy Weeknight Meals
Fast and healthy weeknight meals are my go to in the summer, because the last thing I want to do is spend much time in a hot kitchen after a long day. You probably feel the same, so here’s a bunch of quick recipes.
One of my favorite ways to put together weeknight meals, that are fast and also healthy, is by mixing leftovers into a Buddha bowl. Just add fresh veggies and fruit, a simple sauce, and you’re out of the kitchen and eating in no time.
Chickpea Hummus Salad is another perfect quick meal
That’s what I did with the rainbow Buddha bowl above. I loaded mine with rice noodles, crispy/puffy tofu, sautéed green beans, shredded carrot & red cabbage, edamame, thinly sliced radish, an avocado rose, sliced golden berries, lemongrass, pistachios, and some black sesame seeds. My go-to tofu recipe is Sweet & Spicy Tofu. The link for it is under the photo below. It’s delicious!
This is basically the sauce I used for this Buddha bowl. I adjust it depending on my mood, and what’s in the bowl.
- 1/4 cup tamari
- 1 tablespoon sesame oil
- 1 tablespoon neutral tasting oil
- 2 tablespoons rice vinegar
- 1 garlic clove, minced
- 2 tablespoons pineapple juice, or maple syrup
- 1 tablespoon Sambal Oelek, optional
- 1/4 teaspoon minced ginger
You can see the Rainbow Buddha bowl (photo above) on my Instagram
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My Sweet & Spicy Tofu Buddha Bowl, right above, is perfect for backyard or balcony picnics.
Try this Vegan Pesto Swirled into Your Bowl. So GOOD!
Adding fresh fruit may seem weird, but fruit tastes really good in savory dishes. Like in the rice noodle bowl below. The slight tartness of pomegranate adds a nice contrast to the creamy and cool taste of the miso tahini sauce.
And here’s the recipe for the Miso Tahini Sauce. You can substitute runny nut butter or hummus for the tahini. I sometimes do that when I’m out of it.
1/4 to 1/3 cup tahini
2 to 3 tablespoons white miso
3 to 4 tablespoons or more water
1 tablespoons rice vinegar
1/2 to 1 tablespoons lime juice
1/2 to 1 teaspoon oil
1/4 to 1/2 teaspoon tamari
1/2 cup cilantro, chopped
1/2 garlic clove, minced
1 tablespoon chopped chives, optional
Mix all ingredients in a high speed blender, adding more water as necessary, until the sauce reaches desired consistency. Taste and adjust seasoning. Store in fridge and add additional water if it thickens too much.
Simple colorful tweaks, with natural food dyes, jazz things up in a fun way. Like the blue hummus and pink rice in the unicorn bowl below. Yeah I’m a kid when it comes to rainbow food! 😁🌈🦄
So the next time you’re really hungry, short on time, and just have leftovers that you’re bored with… grab a bowl instead of picking up the phone to call delivery.
It’s so easy to make a yum meal by just mixing leftovers with salad and fruit, and then drizzling it with a simple homemade or bottled sauce to tie the flavors together. You’ll end up with some fast and healthy weeknight meals, that are more magical than takeout, and you can use the money you saved on something else- like dessert!
A unique way to decorate your bowl: Easy Avocado Rose Tutorial
The light blue section in the bowl above is my Unicorn Hummus. You don’t have to color the hummus, but it does make for a festive and fun bowl. Here is the recipe…
Unicorn Hummus
1 (15.5oz) can chickpeas or 2 cups cooked
1-2 teaspoons of plant based dye, optional
1 to 2 garlic cloves minced
2 to 4 tablespoons tahini
2 to 4 tablespoons extra virgin olive oil
fresh lemon juice to taste
salt and pepper to taste
Drain the chickpeas, and store the liquid (aquaba) in the fridge for other uses. Blend all ingredients in a food processor until combined; season to your taste.
This Korean Style Vegan Beef and fast Sweet Potatoes are more quick and very tasty meals for busy schedules. Enjoy!
