Vegan Bodybuilding Cookbook: 100 high protein recipes for a strong body while maintaining health, vitality and energy (Plant based, Vegan, Fitness, High protein) by Matt Mark

Author:Matt, Mark [Matt, Mark]
Language: eng
Format: azw3, epub
Published: 2018-06-13T16:00:00+00:00

Nutritional info per serving:

- Calories 381

- Total Fat 15.6g

- Total Carbohydrate 46.8g

- Dietary Fiber 6.6g

- Total Sugars 7.1g

- Protein 18.5g

Mexican Bowl with Pico de Galo

Preparation time: 15 minutes + inactive time

Cooking time: 5 minutes

Servings: 6

Ingredients:

- 150g cooked brown rice

- 100g cooked quinoa

- 80g Tofu chorizo, sliced or smoked tofu

- 50g can corn kernels, rinsed, drained

- 15ml olive oil

Pico De Gallo:

- 4 Roma tomatoes, seeded, diced

- ½ white onion, chopped

- 45ml lime juice

- 1 jalapeno pepper, seeded, chopped

- 10g cilantro, chopped

- Salt, to taste

Guacamole:

- 2 ripe avocados, peeled, pitted

- 15ml lime juice

- 30g red onion, minced

- 1 serrano chile, seeded, chopped

- 1 teaspoon chili powder

- 2g cilantro, chopped

- Salt and pepper, to taste

Cashew sour cream:

- 200g raw cashews, soaked overnight

- 150ml water

- 10ml raw cider vinegar

- 10ml lemon juice

Instructions:

Make Pico de Palo; combine all ingredients into a bowl. Cover and refrigerate 20 minutes.

Make guacamole; mash avocado into a bowl with lemon juice, salt, and pepper. Stir in remaining ingredients. Chill 15 minutes.

Make sour cream; drain and rinse cashews. Place the cashews into a food blender. Blend until smooth.

Add remaining ingredients and blend until combined. Chill briefly.

Heat olive oil in a skillet. Add Tofu chorizo and cook 3-4 minutes. Toss in the brown rice and quinoa. Divide rice mixture among four bowls. Top with Pico de Galo, guacamole, corn, and a dollop of sour cream. Serve.

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