AI Meal Plan but High Protein VEGAN | pantry project part 2

howdy friends!
if you're unfamiliar with the pantry project, it's basically this:
i went through my pantry and made a list of EVERYTHING i have, including the spices. i put that list into chat gpt and asked for a bunch of recipes.

Quinoa Berry Breakfast Bowl
Ingredients (Serves 2)
- 1/2 cup quinoa, rinsed
- 1 cup water or plant-based milk (e.g., almond, oat, or coconut milk)
- 1 cup frozen mixed berries (e.g., blueberries, raspberries, strawberries)
- 1 tablespoon maple syrup or agave nectar (optional, for sweetness)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 tablespoon chia seeds or flaxseeds (optional, for added nutrition)
- 1/4 cup chopped nuts (e.g., almonds, walnuts) or granola for topping
1. Cook the Quinoa:
- In a medium saucepan, combine the rinsed quinoa and water (or plant-based milk).
- Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
- Remove from heat and let it sit, covered, for an additional 5 minutes, then fluff with a fork.
2. Warm the Berries:
- While the quinoa is cooking, place the frozen berries in a small saucepan over low to medium heat.
- Cook the berries for about 5 minutes, stirring occasionally, until they are thawed and warm. You can mash some of the berries for a juicier consistency.
3. Combine and Flavor:
- Add the vanilla extract, cinnamon, and maple syrup (if using) to the cooked quinoa, stirring well to combine.
4. Top with Berries: Spoon the warm berries over the quinoa in each bowl.
5. Add Toppings: Sprinkle the chia seeds or flaxseeds, and your choice of chopped nuts or granola, over the top.
6. Serve immediately for a warm, comforting breakfast.
Notes
- Make It Creamy: For a creamier texture, stir in a splash of additional plant-based milk before serving.
This quinoa berry breakfast bowl is packed with protein, fiber, and antioxidants, making it a nourishing start to your day!

Lemon & Chickpea Couscous Bowl
Servings: 4
Ingredients:
- 1 cup whole wheat couscous
- 1 1/2 cups vegetable broth (or water)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup green peas (frozen, thawed)
- 1 small red bell pepper, diced
- 1/4 cup toasted almonds, chopped
- 2 tbsp tahini
- 1 large lemon, zested and juiced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
Optional Add-ins:
- 1/4 cup dried cranberries or raisins (for a touch of sweetness)
- 1/4 tsp cumin or smoked paprika (for extra flavor)
- 1/2 avocado, sliced (for added healthy fats)
Instructions:
1. Prepare the Couscous:
- In a medium saucepan, bring the vegetable broth (or water) to a boil.
- Remove from heat, add the couscous, cover, and let it sit for 5 minutes until the couscous absorbs the liquid. Fluff with a fork.
2. Prepare the Chickpeas:
- In a small skillet, heat 1 tbsp of olive oil over medium heat.
- Add the minced garlic and sauté until fragrant (about 1 minute).
- Add the chickpeas, lemon zest, and a pinch of salt and pepper. Cook for 5 minutes, stirring occasionally, until the chickpeas are lightly browned.
3. Combine Ingredients:
- In a large mixing bowl, combine the fluffed couscous, chickpeas, green peas, red bell pepper, and toasted almonds.
- In a small bowl, whisk together the tahini, lemon juice, remaining olive oil, and any optional spices. Pour this dressing over the couscous mixture.
4. Mix and Serve:
- Toss everything together until well combined
- Garnish with fresh parsley and any other optional add-ins
5. Serve warm or chilled as a nutritious and satisfying meal.
This dish is rich in protein from the chickpeas and whole wheat couscous, and the lemon zest adds a fresh, zesty flavor that brightens up the bowl.

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