6 ingredient

These easy sweet potato tofu bowls are a great way to eat healthy while keeping things simple. No need to be overwhelmed with what to make for dinner - get back to basics and enjoy these healthy bowls for a wholesome plant-based meal. Bonus - these bowls pack in 22 grams of protein and 14 grams of dietary fibre each!

Sweet Potato Tofu Bowls

splash or soy sauce or gluten-free tamari

tsp black pepper

garlic powder

(125 gram) sliced sweet potato

broccoli (per bowl)

white or cremini mushrooms (per bowl)

red pepper

Cut the tofu into desired shapes and place in a bowl. Toss with a generous splash of soy sauce or tamari and a good sprinkle of garlic powder and black pepper. Lay the pieces on a parchment or silicone mat-lined baking tray.

Slice your sweet potato and lay the slices on a parchment or silicone mat-lined baking tray. Place the sweet potato and tofu in the oven at the same time and bake for 30-40 minutes, flipping them both half way through. When the sweet potato is tender and the tofu is nice and browned, they&#8217;re done.

To make the broccoli and mushrooms, add the chopped pecies to a non-stick skillet and cook over medium-high heat for 10 minutes until browned and tender. Only stir or shake the pan occasionally so they can get nice and browned.

To make the kale or spinach, use a steamer or just heat in a pan with a splash of water until the leaves are a nice, bright green and just slightly softened. Or if you&#8217;re using raw salad greens, just add a bit handful to a bowl then top with the rest of the ingredients.

Optional: drizzle with hoisin sauce, sweet chili sauce, almond pad thai sauce, teriyaki sauce,  almond satay sauce or coconut peanut sauce.

I'm so glad I found your site.  I'm in the process of eliminating meats from my diet and your recipes include all my favorite vegan foods.  They're simple and easy to prepare for one person.  They will help tremendously keeping me on the vegan path.  Thanks so much.

I tried making this a couple times. It looks so good, and I wanted to love it. It is good if you eat it fresh. I tired using it for meal prep, making 4 bowls to use the entire brick of tofu. The problem with using it for meal prep to use over 4 days is the mushrooms and sweet potatoes just aren't good after they sit in the refrigerator over night. They both become soggy and unappetizing. The other vegetables hold up well, but cooked mushrooms and potatoes just don't make for good meal prep in my opinion, so I'm only giving it 3 stars. The bowls are very filling though. And loaded with good stuff for the body!  But I'll stick with eating this recipe fresh. And substitute with other ingredients when I meal prep. Thank you for your great recipes!

These are the BEST dairy free peanut butter cookies! You just need 1 bowl and 6 ingredients. Couldn’t be easier! Plus, these peanut butter cookies are flourless, so they’re also gluten free.

Dairy Free Peanut Butter Cookies

peanut butter (Skippy is the best!)

white sugar

brown sugar

baking soda

vanilla

Preheat oven to 350 degrees with the oven racks in the upper and lower third. Line 2 cookie sheets with parchment paper.

Combine all ingredients in a medium size mixing bowl. Stir to combine.

Use a medium size cookie scoop to scoop out the dough (1.5 tablespoon size balls). Put 9 cookies per sheet. Use a fork to make cross hatches on top of the dough.

Bake for 8-10 minutes, until the edges are set and the centers are slightly puffed up. Rotate the cookie sheets half way thru baking. Cool on the cookie sheet for 5 minutes before eating.

Leftovers will keep in an airtight container for 1 week.

https://www.youtube.com/watch?v=DXI9U1RgFsI

For the full recipe visit: https://www.tasteslovely.com/dairy-free-peanut-butter-cookies

The BEST dairy free peanut butter cookies! You just need 1 bowl and 6 ingredients. Couldn’t be easier! Plus, these peanut butter cookies are flourless, so they’re also gluten free.

Vegan Easy 6-Ingredient Lentil Burgers are the ultimate high-protein, plant-based burgers. Kid-friendly using affordable ingredients. Foolproof recipe. Oil-free option and gluten-free.

Easy 6-Ingredient Lentil Burgers

red lentils

garlic

large shallot (or 1 small onion, small dice (about 1/3 cup))

carrots (about 3 small)

tomato paste

cilantro

salt (or

black pepper

Neutral flavored cooking oil (for pan frying (optional))

Pre-heat the oven to 400ºF. Line a large baking sheet with parchment paper or a silicone mat.

Soak the lentils in enough water to cover by about 2 inches for two hours. Rinse and drain thoroughly.

Place the ingredients into a canister: Add the drained lentils, garlic, shallot, carrot, tomato paste, cilantro, salt, and black pepper to a food processor. Pulse until the ingredients are well combined and the mixture holds together, scraping the sides of the canister as needed.

Shape the patties: Scoop out ¼ cup of the mixture at a time. Shape into patties, about ½ inch thick.

Option 1 Bake: Bake the patties for 10 minutes. Flip them over and bake for about 10 minutes more, or until crispy on both sides.

Option 2 Pan-Fry: Heat enough oil in a large nonstick skillet to reach about halfway up the sides of the patties. Cook the patties for about 4 minutes on each side, or until golden and crispy. (You may need to do this in batches so as not to overcrowd the skillet.) Transfer to a paper towel-lined plate to drain any excess oil.

For serving: Serve with a bun and desired toppings; a side salad; or oven roasted potatoes.

https://embed.mediavine.com/videos/yvnnluxt4kx70bwcuds5

Whip up these quick and easy Cinnamon Sugar Puff Pastry Knots with just 6 simple ingredients. Perfect for a quick sweet treat or an accompaniment to your tea and coffee.

Cinnamon Sugar Puff Pastry Knots

425 g pre-rolled puff pastry sheets (slightly thawed)

45 mL (3 tbsp) melted vegan butter

g (¼ cup) white sugar

g (1 tbsp) cinnamon

mL (1 tbsp) non-dairy milk

mL (1 tbsp) maple syrup

mL (2 tbsp) melted butter

g (½ cup) white sugar

g (2 tbsp) cinnamon

Preheat oven to 400°F and line two baking sheets.

Working with one puff pastry sheet at a time (keep the other in the fridge until needed), roll out one sheet of puff pastry and brush with half the melted butter. Sprinkle half the white sugar and cinnamon until evenly coated.

Roll into a log, starting from the long side, like you&#39;re making cinnamon rolls.

Slice the long into thirds. Then each third you want to cut in half length wise, exposing the layers inside. Roll each strip like a snail and place on the prepared lined baking sheet. Place in the freezer until ready to bake.

Repeat steps 2-4 with remaining puff pastry sheet.

Combine non-dairy milk and maple syrup in a small bowl. Brush prepared pastry knots with the mixture and bake in the pre-heated oven until golden brown and puffy – about 35 to 45 minutes.

In a bowl combine remaining cinnamon and sugar. Set aside until ready to use.

Allow to cool for 2 minutes before brushing with melted butter. Roll each knot in the cinnamon sugar mixture and enjoy!

We love these on their own or with some vanilla ice cream, but they are best enjoyed fresh, the day you baked them.

https://www.youtube.com/watch?v=kATEAXIfnLc

Whip up these quick and easy Cinnamon Sugar Puff Pastry Knots with just 6 simple ingredients. Perfect for a quick sweet treat or an accompaniment to your tea and coffee. 

Check out our blog for the full recipe: https://twomarketgirls.com/cinnamon-sugar-puff-pastry-knots/

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Top 4 6 ingredient recipes from across the web

The most viewed 6 ingredient recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sweet Potato Tofu Bowls

Dairy Free Peanut Butter Cookies

Easy 6-Ingredient Lentil Burgers

Cinnamon Sugar Puff Pastry Knots

Top 4 6 ingredient recipes from across the web

The most viewed 6 ingredient recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Potato Tofu Bowls

Dairy Free Peanut Butter Cookies

Easy 6-Ingredient Lentil Burgers

Cinnamon Sugar Puff Pastry Knots

The most viewed 6 ingredient recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine