Extend your Meatless Monday to the whole week with our healthy and delicious selection of Buddha Bowls. Ditch the meat and lighten your meal with Hilary’s Burgers to create easy prep lunch and dinners.
2 Hilary’s Fiesta Black Bean Burger
2 small potatoes
2 cup brussels sprouts
2 cup cauliflower florets
1/2 small butternut squash
1 (15 oz) can chickpeas
2 tbsp extra virgin olive oil
salt and pepper to taste
Preheat the oven to 400°F.
Drain and rinse the chickpeas then prepare the vegetables; scrub and chop the sweet potato, rinse and slice brussels sprouts in half, rinse cauliflower florets. Scrub the outside of the squash and scoop out seeds from one half, then slice into 1/2 thick slices.
Coat the vegetables with olive oil and lay out on a backing sheet with a pinch of salt and pepper. Then toss the chickpeas with olive oil and place on a separate baking sheet with a pinch of salt and pepper.
Place the vegetables and chickpeas in the oven and roast for 25-30 minutes, flipping once.
Add the Hilary’s veggie burger to the baking sheet in the oven and cook for 10 minutes, then flip and cook for another 10 minutes.
Once everything is cooked, add to a bowl with a squeeze of lemon juice and if you’d like, a drizzle of your favourite dressing, and enjoy!
World’s Best Buddha Bowl
2 cup cauliflower rice, cooked
1/4 cup yellow bell pepper, cut into strips
1/4 cup rainbow carrots, grated
1/4 cup purple cauliflower
1/4 cup cherry tomato, cut in half
1/4 cup lettuce
1 Hilary’s World’s Best Veggie Burger, cooked and cut into triangles
Watermelon radish and cilantro, optional, for garnish
Cook Hilary’s World’s Best Veggie Burger.
In a large bowl, add the cauliflower rice.
Add the rice in sections with the bell pepper, carrots, cauliflower, tomato, and lettuce.
Add the bowl with Hilary’s World’s Best burger & garnish if desired. Enjoy!
Breakfast Sausage Hash with Basil Peach Chutney
1 tsp + 2 tbsp coconut oil
1 large peach (about 1 cup), small diced
2 tsp jalapeño, seeded and minced
1 tbsp fresh basil, thinly sliced
1 cup yellow onion, diced
2 garlic cloves, minced
1 tbsp fresh ginger, minced
1/2 tsp sea salt
4 cup fingerling potatoes, sliced
1 pack Hilary’s Apple Maple Veggie Sausage
3 cup kale, stems removed and chopped
Preheat oven to 400 degrees F.
First prepare the peach chutney by adding 1 teaspoon coconut oil to a sauté pan over medium heat. Next, add the diced peaches and jalapeño to the pan with a pinch of salt. Let simmer on medium-low heat for 5 minutes. The peaches are done when they are soft but still holding their shape. Remove from heat and add basil. Stir to combine and set aside.
Add 2 tablespoons coconut oil to a sauté pan over medium-high heat. Add onion, garlic, ginger, and salt to the pan and cook for approximately 3 minutes or until onions begin to soften. Add potatoes and cover with a lid. Keep lid on the pan for the first 5 minutes then remove it. Continue to cook, stirring occasionally, for 15 more minutes.
While the potatoes are cooking, add 4 Hilary’s Apple Maple Sausagesto a parchment lined baking sheet and bake according to package instructions.
When the the potatoes are done, add the kale to the sauté pan and cook an additional 5 minutes or until kale is wilted. Season with salt and pepper.
Serve the hash with the Hilary’s Apple Maple Sausage and peach chutney on top. Enjoy!
Apple Veggie Sausage Acorn Squash
2 – 3 acorn squash, depending on size
1 tbsp extra virgin olive oil or coconut oil
1 box, Hilary’s Organic Spicy Veggie Meatless Breakfast Sausage, chopped
1 cup bread of choice, cubed
½ green apple, diced
⅓ cup dried cranberries
½ cup diced onion
½ cup diced celery
3 cloves garlic, minced
2 tsp dried rosemary
½ cup vegetable stock
1/2 tsp sea salt
1/4 tsp black pepper
Preheat oven to 375°F. Cut the squash in half lengthwise and scoop out the seeds.
Brush extra virgin olive oil over cut sides of squash, place cut side down in a baking dish and bake for 20 minutes.
Add all filling ingredients to a bowl and stir together.
Remove the baking dish from oven and flip the squash halves.
Fill with mix and bake for 30 minutes.
Based on the size of your squash you may need to bake a little more or less, they are done when soft like a baked potato. Enjoy!
Traditional Herb Stuffed Sweet Potatoes
2 sweet potatoes
1 cup red cabbage, shredded
1 tbsp fresh lime juice
1 pack Hilary’s Traditional Herb Millet Medley
Preheat the oven to 450 degrees F. Scrub the sweet potatoes and pierce them a few times each. Place them on a parchment lined baking sheet and bake for 30 minutes or until thoroughly soft.
While the sweet potatoes are roasting, toss the cabbage and lime juice in a small bowl and set aside. Next, prepare the Hilary’s Traditional Herb Millet Medley as per package instructions.
To assemble, place the sweet potatoes on plates and top with the millet medley and cabbage. Serve with a lime wedge. Yum-o Sweet Potato!
Hilary’s products are available in grocery stores island-wide.