What We Ate Today #PlantBased #Vegan #KidFriendly #Familyof4 👉 Curry recipe in comments!

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💚 Breakfast — always a green smoothie (mango, banana, green apple, kale, spirulina, flax, chia, dulse, brazil nut, vanilla protein) and followed it with Baked Berry Oats.

💚 Snack — Skout organic bars (love them bc they contain simple ingredients, they’re free of refined sugars, and there are so many amazing flavors)!

💚 Lunch — tofu a scramble + Ezekiel English muffins + roasted Japanese sweet potatoes (plenty of protein, iron, & calcium)

💚 Snack — Fresh fruit plate

💚 Dinner — Peanut Butter Curry w/ brown rice
🌟 Creamy Peanut Butter Curry

This is the perfect peanut butter lover’s meal to enjoy for dinner, and it’s loaded with color and flavor!

Serves: 6-8 // Time: 45min

• 1 onion, diced
• 4 cloves garlic, minced
• 1 tbsp grated ginger
• 1 cup cooked chickpeas
• 2 tbsp tomato paste
• 2 large sweet potatoes
• 3 carrots, chopped
• 1 bell pepper, diced
• 1 15oz can diced tomatoes
• 1/4 cup peanut butter
• 1 can light coconut milk (optional)
• 2 tsp coriander
• 2 tsp cumin
• 1 tsp ground turmeric
• 1 tsp paprika
• Salt + pepper to taste
• Lemon & cilantro garnish

1. Sauté onion and garlic in a splash of water on medium heat until translucent.
2. A couple of minutes later, add grated ginger, coriander, cumin, turmeric, paprika, salt, pepper and tomato paste and continue to sauté until fragrant.
3. Add sweet potatoes, bell pepper, carrots, tomatoes, chickpeas, peanut butter, and about 3 cups water (or just enough to cover all veggies) plus coconut milk (if using), and bring to boil.
4. Reduce heat to medium and allow to cook until veggies are tender.
5. Serve with a lemon wedge and sprig of cilantro for best taste!

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