Categories all Lifestyle Five Vegan Detox Recipes for Staying Healthy April 1, 2020Author Samantha DempsterNo Comments on Five Vegan Detox Recipes for Staying Healthy FIVE VEGAN DETOX RECIPES FOR STAYING HEALTHY Is self-isolation and quarantine making you hungry ALL THE TIME? That sure is the case over here. I can’t stop snacking! So in an effort to stay healthy and on-track as best as possible, I am sharing five delicious vegan detox recipes for staying healthy during this time! These recipes are easy to make, delcious, and filled with nutritious ingredients that are good for your gut, and will keep your immune system strong. Five Vegan Detox Recipes for Staying Healthy Detox Glow Bowl – recipe via wellvegan.com Ingredients ½ cup uncooked quinoa 1 large sweet potato, scrubbed and diced 1 tsp. olive oil 1 tsp. harissa (or paprika) 1 medium-size beet, cut into 1-inch wedges ¼ bunch lacinto kale ½ tsp. olive oil 2 Tbsp. tahini 2 tsp. lemon juice 1 Tbsp. water Pinch of salt ½ avocado, sliced ½ cup sprouts (broccoli or alfalfa) Instructions Preheat your oven to 400F degrees. Combine ½ cup quinoa and 1 cup water in a medium saucepan. Bring to a simmer over medium heat, cover, and reduce heat to medium-low. Cook quinoa for 15 minutes, until the water is absorbed. Fluff with a fork and set aside. Transfer the diced sweet potato to a baking sheet and drizzle with olive oil; season with harissa and toss to coat. Roast sweet potatoes for 20 minutes, until fork tender. Meanwhile, bring a pot of water fitted with a steamer basket to a boil. Arrange the beet wedges in a single layer and cover. Steam for 10 to 15 minutes, until the beets are fork tender. Transfer the beets to a cutting board and, once cool enough to handle, use a paper towel to gently remove the skin. Remove the tough stems from the kale and discard. Roughly chop the kale into small pieces and transfer them to a bowl. Drizzle with ½ teaspoon olive oil and use your fingers to massage the oil into the kale leaves until they’re soft and bright green. Combine the tahini and lemon juice in a small bowl and whisk to combine. Add water a teaspoon at a time to thin the mixture until it reaches a smooth and stir-able consistency. Season with a pinch of salt and add additional lemon juice if desired. To assemble, divide the quinoa between two bowls and top with the kale, beets, sweet potato, avocado, and sprouts. Drizzle with lemon tahini dressing and serve warm or at room temperature. 2. Detox Freezer Meal Crockpot Lentil Soup – image and recipe via pinchofyum.com Ingredients 2 cups chopped butternut squash, fresh or frozen 2 cups mirepoix, fresh or frozen 1–2 cups chopped potatoes, fresh or frozen 1 cup uncooked brown lentils 3 cloves garlic, minced 1 teaspoon herbes de Provence (or other spices you like) 1/2 teaspoon salt (more to taste) 4–5 cups vegetable or chicken broth ADD AFTER COOKING: 1/4 cupolive oil 1–2 cups kale, finely chopped Instructions First, you need to just pack everything into a container and freeze it. Not hard. Use pre-chopped frozen veggies to save you time. INSTANT POT: From frozen, 15 minutes on high pressure + 10 minutes natural release. SLOW COOKER: From frozen, 6 hours on high. FINAL STEP: Stir in olive oil and kale. (If you made this in the Instant Pot, some of the vegetables should break down just enough to make the soup creamy! If you made this in the slow cooker, blend a little bit of the soup with the olive oil to make a creamy base.) Finish with a splash of lemon juice or red wine vinegar. 3. Pink Power Detox Smoothie – image and recipe via ohsheglows.com Ingredients 1 cup water or coconut water 1/2 medium avocado, pitted 2 celery stalks, roughly chopped 1 cup strawberries (frozen preferred), hulled if necessary 1 small/medium beet, ends trimmed and roughly chopped* 1 lemon, juiced (about 3 tablespoons or so) 1 tablespoon coconut oil 4 large ice cubes 1 apple ( if sweeter smoothie is desired – optional), cored and roughly chopped Instructions Steam beet if necessary before starting. See my tips in the headnote. Add all ingredients into a high-speed blender and blend on high until smooth. Adjust sweetness if desired, adding an apple or liquid sweetener to taste if needed. Tips: 1) If you are not a beet fan, try adding a handful of leafy greens instead of the beet and include the optional apple. 2) Smoothies shown in pictures does not include apple. Yield may be slightly higher with an apple added in. 4. Mixed Beans Masala Bowl With Sweet Potatoes & Tumeric Rice – image and recipe via holycowvegan.com Ingredients For Mixed Beans Masala: 1 1/2 cups dry kidney beans (any kind of bean would work here. Soak the beans for at least six hours, then drain, cover with water, and cook until tender, about 60-90 minutes. A pressure cooker or instant pot will help you do this much faster, follow manufacturer directions on how to cook beans) 3-4 cups vegetable stock 1 medium onion (finely chopped) 4 cloves garlic (crushed or minced) 1-inch piece ginger (grated) 1 cup tomato puree 1 tsp paprika 1/2 tsp turmeric 1/2 tsp cayenne 1 tbsp garam masala Salt to taste Cilantro, chopped, for garnish For Sweet Potato Stir-Fry: 2 large sweet potatoes (diced) 1/4 cup vegetable stock 1/2 cup orange juice 1/2 tsp garam masala Ground black pepper and salt to taste For Turmeric Rice: 1 1/2 cups long-grain rice (rinsed) 3 cups vegetable stock 3 cloves 3 green cardamom pods 2 dry bay leaves 1 tsp cumin seeds 1/4 tsp turmeric Salt to taste Instructions Make the mixed beans masala: In a large saucepan, place 1/4 cup of vegetable stock and bring it to a simmer. Add the onions, ginger and garlic, season with some salt and black pepper, and saute over medium-low heat, stirring frequently, until the onions turn soft. Add the tomatoes with the turmeric, paprika, cayenne, and garam masala. Stir to mix and let the mixture come to a boil. Let it continue to cook about five minutes, stirring a few times. Add the beans and about two cups of the cooking liquid, if you have any. Otherwise, add vegetable stock/broth. Bring to a boil, turn the heat down to a simmer, and let the beans masala cook for another 10 minutes. If it starts to get dry, add more stock. Season with salt if needed. Turn off the heat and garnish with coriander leaves. Make the sweet potatoes: In a wok or a large skillet, place the vegetable stock and sweet potatoes. Turn on the heat and let the liquid come to a simmer. Add the orange juice and garam masala and ground black pepper. Mix, cover, and let the sweet potatoes cook for about 8-10 minutes or until tender, over medium heat. Stir the sweet potatoes gently so as to not mash them. Check once or twice during cooking to make sure they are not sticking to the bottom– if they are, add more stock, a tablepoon at a time. Season with salt as needed. Make the turmeric rice: Place the stock in a saucepan over medium-high heat. Add the turmeric, cumin seeds, bay leaves, cloves, and cardamom (use the whole pods). Once the water boils, add the rice. Bring back to a boil, cover, and let the rice cook over low heat for 15 minutes. Let it stand undisturbed for at least 10 more minutes after turning off the heat. Then open and fluff with fork before serving. Layer the rice, sweet potatoes, and beans masala in a bowl while still hot, and enjoy! 5. Easy Flaked Almond Tuna Salad – image and recipe via ohsheglows.com Ingredients 1 cup (155 g) raw almonds, soaked 1 celery stalk (80 g), finely chopped 2 green onions (30 g), finely chopped 1 garlic clove (6 g), minced 3 to 4 tablespoons (45 to 60 mL) vegan mayo, to taste 1 teaspoon (5 mL) Dijon mustard 2 to 3 teaspoons (10 to 15 mL) fresh lemon juice, to taste 1/4 teaspoon fine grain sea salt, or to taste Freshly ground black pepper, to taste Pinch of kelp granules (optional, lends a “fishy” flavour) Instructions Soak almonds in a bowl of water for 3-9 hours until plump. Drain and rinse well. Add drained almonds into a food processor (there’s no need to peel the almond skins unless you want to) and process until finely chopped. It should look a bit like flaked tuna. Place into a medium mixing bowl. Add the chopped celery, green onion, garlic, mayo, mustard, and lemon into the bowl. Stir well to combine. Season to taste with salt and pepper. Add a pinch of kelp granules if desired. Serve on top of a salad or lettuce wrap, or in a sandwich or wrap. Refrigerate leftover salad for up to 3 days. Looking for more healthy recipes?? Check out my Lucama pops recipe here, and jicama salad with mango and watermelon recipe here! I would love to hear your feedback on these five vegan detox recipes for staying healthy! Share in the comments below and tell me which one is your favourite 😉 Sam xo Related Tags: detox recipes, plant-based, quarantine, recipes, self isolation, simple recipes, vegan, vegan recipes Samantha Dempster Hi! Im Samantha. Mother of two and Personal Stylist. I share my visual stories on minimal style, mini style, a passion for travel and a love for healthy eating.