After your yoga practice sessions, treat yourself to a nutritious and energising breakfast. These plant-based recipes are packed with nutrients, making them perfect for post-yoga recovery. Check out these recipes!
1. Buddha Bowl
Buddha Bowls are a great way to enjoy a balanced, plant-based meal. They usually include a mix of grains, vegetables, healthy fats, and plant-based proteins, providing a variety of nutrients.
Ingredients:
1 cup cooked quinoa, brown rice, or mixed greens
1 cup roasted vegetables (sweet potatoes, bell peppers, zucchini)
1/2 cup crispy tofu, chickpeas, or black beans
1/4 cup avocado, sliced
2 tbsp tahini dressing
Handful of chopped parsley or cilantro
Dried cranberries and sunflower seeds, to taste
Directions:
Cook quinoa, or rice.
Roast vegetables at 400°F for 20-25 minutes with olive oil, salt, and pepper.
Prepare crispy tofu or use chickpeas/black beans.
Assemble the bowl: place grains/greens, top with vegetables, protein, and avocado.
Drizzle with tahini dressing, sprinkle with herbs, cranberries, and sunflower seeds.
2. Vegan Chili
Vegan chilli is packed with plant-based protein, like beans or lentils, which is crucial for muscle recovery after yoga.
Ingredients:
1 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
2 carrots, chopped
1 cup vegetable broth
1 can (14 oz.) crushed tomatoes
1 can (15 oz.) kidney beans, rinsed and drained
1 cup soy crumbles or cooked lentils
1 tbsp chilli powder
1 tsp each cumin, paprika, and oregano
Salt and pepper, to taste
Directions:
Heat olive oil in a large pot. Sauté onions, garlic, bell pepper, and carrots for 5-7 minutes.
Add vegetable broth, crushed tomatoes, kidney beans, and soy crumbles.
Stir in chilli powder, cumin, paprika, and oregano.
Simmer for 20-30 minutes, stirring occasionally, until thickened.
Season with salt and pepper to taste. Serve warm with toppings.
3. Dal Tadka
Dal Tadka is a comforting lentil dish rich in plant-based protein. Its blend of spices, like turmeric, enhances flavour and aids digestion.
Ingredients:
1 cup yellow or red lentils
3 cups water
1/2 cup chopped onions
1 tomato, chopped
1 tbsp grated ginger
1/2 tsp each turmeric, cumin, and mustard seeds
1 tbsp ghee or plant-based butter
Handful of curry leaves
2-3 dried red chilies (optional)
Directions:
Rinse and soak lentils for 15-20 minutes. Drain, add water, and bring to a boil. Simmer for 20-25 minutes until soft.
In a pan, heat ghee or plant-based butter. Sauté curry leaves, chilies, onions, tomatoes, and ginger until onions soften.
Pour the mixture into the cooked lentils, stir well, and simmer for 5-10 minutes. Add water if needed.
Season with salt and serve warm.
4. Vegan Coconut Lentil Curry
This curry blends lentils with coconut milk, offering plant-based protein and healthy fats for a nutritious meal.
Ingredients:
1 cup green or brown lentils
1 cup coconut milk
1 cup vegetable broth
1 onion
2 carrots
1 bell pepper
2 cloves garlic
1 tbsp curry powder
1 tsp each cumin and coriander
Directions:
Rinse and soak lentils for 15-20 minutes. Drain.
Heat a pan over medium heat. Add coconut milk, broth, onions, carrots, and bell peppers. Simmer for 10 minutes.
Add garlic, curry powder, cumin, coriander, and lentils. Stir well.
Simmer for 20-25 minutes adding more broth if needed.
Season with salt and pepper. Serve warm with a squeeze of lemon juice.
Incorporate these simple recipes into your daily routine to benefit from vegan food. To deepen your practice and help others, consider joining S-VYASA University's community. This will help you earn certification and learn better to improve your health under the guidance of expert instructors. To see a demonstration, check out our videos on Facebook, Instagram, or YouTube. To learn more about us, visit https://www.digivyasa.org/.
Komentar