Recipes: A few easy vegetarian meals – Part 1

Southwestern Taco Bowl

Adapted from Ultimate Reset

Serves one


1/4 tsp olive oil

1/8 tsp chili powder

1/8 tsp cumin

1/4 tsp coriander powder

1 tsp Bragg Liquid Aminos


1/4 cup cooked brown rice

1/2 can black beans, drained

1/4 corn kernels


1/4 avocado, sliced

2 tbsp pico de gallo

1 corn tortilla, cut in strips and toasted till crisp


A. Mix all the seasoning ingredients in a small saucepan and heat through. 

B. Fold in the brown rice, black beans and corn kernels into the seasoning (A). 

C. Serve with sliced avocado, pico and corn tortilla chips. 

Lentil Lime Salad

Adapted from Ultimate Reset


1/2 cup lentils (any color)

1 cup water

1.5 tsp sesame oil

2 tbsp fresh lime juice

1 tbsp Bragg Liquid Aminos

Pinch of Himalayan salt

1/4 tsp cumin


1 carrot, peeled and shredded

1/4 cup finely chopped cilantro


A. In a small saucepan, combine all the ingredients and bring to a low simmer until all the liquid has been absorbed. 

B. Serve with shredded carrot and cilantro. 

Veggie Nori Rolls

Adapted from Ultimate Reset


1/2 tsp olive oil

1 smoked tempeh strip


1 sheet nori seaweed

2/3 cups cooked brown rice

1/4 avocado, mashed

1/4 carrot, peeled and shredded

1/4 cucumber, shredded


A. In a skillet, heat the oil until smoking. Brown the tempeh strip until crispy. 

B. To assemble the roll, lay the nori seaweed sheet on a flat surface (a bamboo rolling mat helps here). Place the ingredients in this order: rice, mashed avocado (spread), tempeh, carrots and cucumbers. Roll the ingredients tightly together. Seal the end with a few drops of water. Slice with a sharp knife. 


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