super powered - purple carrot · 2018. 9. 18. · of the purple carrot community. inside is...

7 DAYS OF PLANT-BASED RECIPES

SuperPowered

MEAL PLANNING POWERED BY PLANTS

This is our way to thank you for being part of the Purple Carrot community.

Inside is everything you need to supercharge your week, including plant-powered breakfast, lunch and dinner recipes. While many recipes come from our kitchen, we’ve included some favorites from your fellow plant-based community members. All of the recipes serve two.

Enjoy!Your Purple Carrot Team

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7 SNACKOF THEWEEK

INDEX(CLICK TO VIEW RECIPES)

DAY

7 DAYS OF PLANT-BASED EATINGGROCERY LIST

KITCHEN STAPLES

» Olive Oil » Vegetable Oil

» Kosher Salt » Sea salt

» Pepper

NUT BUTTERS, VINEGARS & SAUCES

» 1/2 cup almond butter » 3 tbsp cashew butter » 8 tsp miso

» 2 tsp Sriracha » 5 tbsp tamari » 2 tbsp rice vinegar

» 11/2 tbsp white balsamic vinegar

» 2 tsp white wine vinegar

PRODUCE

» 3 avocados » 5 bananas » 1 small container blueberries

» 1 d’Anjou pear » 1 small container strawberries

» 1 bunch asparagus » 1 8.5-oz bag pre- shredded red cabbage

» 3 carrots » 2 cups cherry tomatoes » 1 bunch fresh cilantro » 4 cucumbers » 1 bag broccoli florets

» 8 oz sweet potato noodles

» 4 medium eggplants » 1 head garlic » 8 oz green beans » 1 jalapeño pepper » 2 bunches kale » 3 lemons » 3 limes » 1 head butter lettuce » 1 portobello mushroom » 2 red onions » 1 tbsp fresh parsley » 5 red bell peppers

» 3 large sweet potatoes » 1 12-oz bag romaine hearts

» 2 bunches scallions » 3 oz snow peas » 2 shallots » 5 cups baby spinach » 1 tomato » 5 zucchinis » 1 small can artichoke hearts

» 3 oz sun-dried tomatoes

» 1/2 cup Kalamata olives

Wash and dry all of your produce before using.

CHECK OUT PURPLE CARROT’S FACEBOOK COMMUNITY PAGE FOR EXCLUSIVE ACCESS TO OUR CULINARY TEAM AS YOU NAVIGATE

THE WORLD OF PLANT-BASED EATING.

DAIRY ALTERNATIVES

» ½ gallon almond milk » ½ cup vegan mayo

» 2 cups vegan mozzarella » ¼ cup vegan yogurt

7 DAYS OF PLANT-BASED EATINGGROCERY LIST

SEEDS, GRAINS, NUTS, BEANS

» ¾ cup short-grain brown rice

» 1 small package chia seeds

» 2/3 cup whole wheat couscous

» 1½ cups farro » 1 cup granola

» 1 tbsp hazelnuts » 1 10-oz container of hummus

» 2/3 cup oats » 1 8-oz pack seitan » 1 8-oz pack tempeh » 2 tbsp walnuts

» Optional: 1 tbsp pumpkin seeds

» Optional: 1 tbsp pistachios

» 1 can chickpeas » 1 tsp sesame seeds » 2 tbsp coconut flakes

SPICES & OTHER

» 1 tbsp blackening spice » 1½ tbsp cacao nibs » 3¼ tsp cinnamon » ½ tsp chili flakes » 1/3 cup canned corn » 2 tbsp cocoa powder » 1 14.5-oz can crushed tomatoes

» 21/2 tbsp dried dill » ¼ cup dried figs » 1¼ tsp dried mint » 10 tsp dried thyme » ¾ tsp garlic powder » 1/4 cup maple syrup » 1 tsp mustard powder » 1¼ tsp onion powder

» 3 tsp vanilla extract » ⅔ cup vegetable broth » Optional: 2 scoops vanilla protein powder

» 1/4 bunch fresh basil

PASTA & BREAD

» 6 oz chow mein noodles » 6 pieces naan bread

» 2 cups dry pasta » 1 pack tortillas

CHECK OUT PURPLE CARROT’S FACEBOOK COMMUNITY PAGE FOR EXCLUSIVE ACCESS TO OUR CULINARY TEAM AS YOU NAVIGATE

THE WORLD OF PLANT-BASED EATING.

CREAMY, DREAMY SWEET POTATO BOWL

DIRECTIONS

Peel sweet potatoes and cut into chunks. Place in a saucepan, cover with water, and boil for 8-10 minutes until fork-tender. Drain water and add potatoes to blender.

Add almond milk, maple syrup, cashew butter, vanilla, cinnamon, and salt to blender. Blend until very smooth and creamy, about 30 seconds.

Divide into two bowls, top with granola, blueberries, and a touch of maple syrup if desired.

BR

EAK

FAST

Calories: 420Time:15 minutes

Fat: 16 g

Carbs: 64 g Protein: 8 g

@nikkivvegan Nicole is a vegan recipe creator, healthy-lifestyle YouTuber (NikkiVegan), certified sommelier, and author of the ebook “30 Vegan Breakfasts.”

» 2 large sweet potatoes, about 5 cups

» ½ cup unsweetened almond milk

» 2 tbsp maple syrup

» 3 tbsp cashew butter

» 1 tsp vanilla extract

» 2 tsp cinnamon

» Pinch of salt

» Toppings: ½ cup granola, ½ cup blueberries

LUN

CH

DIRECTIONS

Preheat the oven to 450°F.

Cook the farro according to package instructions.

Cook the farro according to package instructions. Add 1 tsp olive oil, salt and pepper once cooked.

To a medium mixing bowl, add the dried dill, dried mint, vegan yogurt, just half of the lemon juice, and a pinch of salt. Add the cucumbers to the yogurt dressing and toss, making sure to coat completely.

Combine the scallions, green beans and cherry tomatoes on a baking sheet and toss with 1 tbsp olive oil, dried thyme, sesame seeds, and a pinch of salt and pepper. Roast vegetables until tender and lightly caramelized, about 10 to 12 minutes.

To a medium bowl, add the spinach, 2 tsp olive oil, and the remaining lemon juice. Add a pinch of salt and pepper, and toss to combine.

Divide the spinach between two large serving bowls. Top with farro, roasted vegetables, and yogurt-marinated cucumbers. Finish bowls with Kalamata olives and walnuts. Bon appetit!


Fat: 29 g


ANCIENT GRAIN BOWLwith Roasted Cherry Tomatoes & Yogurt Cucumbers

» ¾ cup farro

» 1 tbsp dried dill

» ¼ tsp dried mint

» ¼ cup vegan yogurt

» 1 lemon, juiced

» 1 cucumber, sliced into thin rounds

» 2 scallions, cut into 2-inch pieces

» 8 oz green beans, trimmed

» 1 cup cherry tomatoes

» 1 tsp dried thyme

» 1 tsp sesame seeds

» 2 cups baby spinach

» 15 Kalamata olives, halved

» 2 tbsp walnuts

» 2 tbsp olive oil

» Salt and pepper

KOREAN LETTUCE WRAPS

DINNER

with Seitan

DINNER

KOREAN LETTUCE WRAPS

with Seitan

DIRECTIONS

Cook the brown rice according to package instructions.

In a small bowl, combine the cilantro, finely diced jalapeño, cucumber, rice vinegar, and lime juice. Season with salt and stir to combine.

In another small bowl, combine the shallot, miso, as much Sriracha as you’d like, and 2 tbsp water. Whisk to combine.

Place a large nonstick skillet over medium-high heat and add 1 tbsp vegetable oil. Once the skillet is hot, add the seitan and a pinch of salt, and cook until browned in places, about 6 to 8 minutes. While the seitan is cooking, separate the butter lettuce leaves.

To build your wraps, divide the cooked rice between the butter lettuce leaves. Top with seitan, sliced jalapeño, and layers of the miso sauce and cucumber sauce. Enjoy!

» 3/4 short-grain rice

» 1 tbsp cilantro leaves, finely minced

» 1 jalapeno, 1/2 finely diced and the other 1/2 sliced into rounds

» 1 cucumber, finely chopped

» 1 tbsp rice vinegar

» 1 lime, juiced

» Salt and pepper

» 1 shallot, peeled and minced

» 2 tsp miso

» 2 tsp Sriracha

» 1 tbsp vegetable oil

» 1 8-oz pack seitan, patted dry and finely chopped

» 1 head butter lettuce


Fat: 19 g


CHIA OAT PORRIDGE

@hannah.guthman Hannah is a content

creator, recipe developer, and food stylist who is

passionate about living a life full of balance and vibrant food. She firmly believes that routine laughter is

essential for nourishing the mind, heart + spirit.


Fat: 10 g


BR

EAK

FAST

DIRECTIONS

Add the oats, water, and salt to a small pot, and bring to a boil over medium heat.

Slowly add the almond milk and chia seeds, stir, and simmer over low heat.

Stir the oats periodically, making sure they cook evenly and absorb the liquid.

When the oats become creamy (about 5-8 minutes), turn off the heat, add in the cinnamon, and cover until you’re ready to serve.

Spoon your porridge into a bowl, add sliced pear and toppings, season to taste, and enjoy!

» ⅓ cup gluten-free oats

» 1 cup water

» ¼ cup almond milk (or other non-dairy alternative)

» 1 tbsp chia seeds

» ¼ tsp cinnamon

» Pinch of sea salt

» 1 d’Anjou pear

» Toppings: almond butter, blueberries, cashew yogurt, granola

COUSCOUS SAL AD

LUNCH


Fat: 2 g


@thesunshineeatery Viola started The Sunshine Eatery in early 2015 from a deep interest in healthy and nutritious foods as well as photography. Her greatest joy comes from being able to share her creations with friends & family, both online and in real life.

DIRECTIONS

Cook couscous according to packaging instructions.

Bring the vegetable broth to a boil. In a bowl, pour broth over the couscous and cover. Let stand for 5 min.

Heat a nonstick pan.

Once hot, add red onion with a splash of water and sauté until translucent. Add zucchini and bell pepper and stir occasionally.

Once the vegetables start to soften, add kale and tamari. Let kale wilt.

Fluff up the couscous and mix in the vegetables. Add lime juice, chili flakes, salt and pepper, and stir until well combined.

» ⅔ cup whole wheat couscous

» ⅔ cup vegetable broth

» ½ medium red onion, diced

» 1 medium zucchini, diced

» 1 red bell pepper, diced

» 1 cup kale

» 2 tbsp tamari

» ½ lime, juiced

» Chili flakes to taste

» Salt and pepper

LUNCH

COUSCOUS SAL AD

» 3 medium eggplants, trimmed and thinly sliced lengthwise

» 6 cloves minced garlic, mixed with a pinch of salt

» 6 pieces naan bread

» 6 tsp dried thyme

» 11/2 cups sun-dried tomatoes

» 2 cups vegan mozzarella

» 2 zucchini, made into ribbons using a peeler

» 1 tbsp hazelnuts, roughly chopped

» 3 cups baby spinach

» 1 tbsp white balsamic vinegar

» 2 tbsp + 1 tsp olive oil

» Salt and pepper

EGGPLANT FLATBREADwith Shaved Zucchini & Spinach Salad

Calories: 1,690Time:30 minutes

Fat: 68 g


DIN

NER

DIRECTIONS

Place a large nonstick skillet over medium-high heat and add 2 tbsp olive oil. Working in batches, add eggplant slices in one layer and cook until softened, about 2 minutes per side. Season with salt and pepper. Add more olive oil as necessary.

Set the oven to broil. Spread the minced garlic-salt mixture on the naan. Sprinkle with salt and pepper and layer on the eggplant, overlapping slightly, until all of the slices are used.

Sprinkle each flatbread with 1 tsp dried thyme and 1/4 cup sun-dried tomatoes. Top with 1/4 cup mozzarella. Place the flatbreads on a baking sheet. Broil until the mozzarella melts, about 4 to 6 minutes.

Add the zucchini ribbons to a large bowl with hazelnuts, spinach, white balsamic vinegar, and 1 tsp olive oil. Season with salt and pepper, and toss to combine.

Once the flatbreads are finished, cut into quarters.

Serve the eggplant flatbreads on large plates alongside the shaved zucchini and spinach salad.

This nutrition info is for 2 meals (you’ll have leftovers tomorrow for lunch!).

SUPERFOOD BANANA SPLITS

DIRECTIONS

Slice each banana in half.

Layer almond butter on each half.

Sprinkle on toppings, and enjoy!

» 2 large bananas

» 3-4 tbsp almond butter

» 1 tbsp cacao nibs

» ¼ cup granola

» 2 tbsp coconut flakes

BREAKFAST


Fat: 24 g


@cultivatewithkrutiKruti is a plant- based recipe developer, food stylist, yogi, and lover of all things related to health and wellness from Orange County, CA!

ENJOY EGGPLANT FLATBREAD LEFTOVERS.

LUN

CH

» 1 cup cherry tomatoes, sliced in half » 1 red bell pepper, de-seeded and thinly sliced » 1 cucumber, sliced into thin rounds » 1 12-oz bag romaine hearts, ends trimmed » 1/4 cup vegan mayo » 1 tsp onion powder » 1/2 tsp garlic powder » 1 tbsp dried dill » 2 tbsp almond milk » 1/2 tsp white balsamic vinegar » 2 tortillas » 1 8-oz pack tempeh, cut in half lengthwise

and then into thin triangles » 1 tbsp blackening spice » 1/2 cup canned corn » 3 tbsp vegetable oil » Salt and pepper

BLACKENED TEMPEH CHOPPED SALAD with Crispy Tortillas


Fat: 44 g


DINNER

DIRECTIONS

Add the cherry tomatoes, peppers, cucumbers, and romaine hearts to a large bowl.

In a small bowl, combine the vegan mayo, onion powder, garlic powder, dried dill, almond milk, and white balsamic vinegar. Season with salt and pepper. Whisk and set dressing aside in the refrigerator.

Stack the corn tortillas and cut into thin strips. Place a large nonstick skillet over medium-high heat and add 2 tbsp vegetable oil. When the oil is hot, add the tortillas and fry, stirring frequently, until they are crispy, about 3 minutes. Remove the tortillas from the oil and place on a plate lined with paper towels, season with salt.

Wipe the skillet clean. Place over medium-high heat with 1 tbsp vegetable oil. Season the tempeh with blackening spice and sear until crispy and brown, about 4 to 5 minutes per side. Transfer the tempeh to a plate, wipe the skillet clean, and immediately add corn. Cook, until charred slightly, about 2 minutes. Season with salt and pepper and add to the large bowl with vegetables.

Add dressing to the vegetables. Season with salt and pepper and mix well.

Divide the chopped salad between large plates. Top with blackened tempeh and crispy tortilla strips. Dig in!

Don’t forget to start tomorrow’s breakfast (Overnight Oats!).

CINNAMON FIG OVERNIGHT OATS

DIRECTIONS

Add all ingredients to a mason jar and stir gently to combine.

Refrigerate overnight.

In the morning, divide between two bowls and serve with your favorite granola and more dried figs.

» 1 cup oatmeal » 1½ cups unsweetened almond milk

» 1 tbsp maple syrup » 4 tsp chia seeds » ¼ cup dried figs, diced » ½ tsp ground cinnamon » Toppings: granola, dried figs » Optional: 1 scoop vanilla protein powder

BR

EAK

FAST


Fat: 10 g


@flora_and_vino Lauren is the plant- based recipe creator, food photographer, writer, and founder behind floraandvino.com and @flora_and_vino on Instagram.

» 2 red bell peppers » 1 zucchini » 1 eggplant » 1 portobello mushroom » ¼ cup asparagus » 1 onion » 1 tbsp olive oil, plus more for brushing » 6 tbsp hummus » 2 tortillas » 1 avocado, mashed » 1 tbsp fresh cilantro » Sea salt and pepper

FARMER’S MARKET VEGGIE QUESADILLA


Fat: 28 g


LUNCH

DIRECTIONS

Light grill (or skillet) to medium heat. Place the vegetables in a bowl and combine with olive oil, sea salt and pepper. Make sure all the vegetables are lightly coated.

Grill the vegetables for 3 to 4 minutes, flip, and cook until tender. Remove the vegetables from the heat and chop into small pieces.

Assemble the quesadillas by lightly brushing both tortillas with olive oil. Flip the tortilla over and spread each with 2 tbsp of hummus. Spread a large handful of mixed vegetables on half of each tortilla. Enjoy leftover vegetables throughout the week!

Cook the tortillas on the grill or a skillet over low heat for about 3 minutes. Fold in half, flip, and cook until the tortilla is golden and crisp, about 1 minute.

Turn off the heat and transfer the quesadillas to a cutting board to slice in half. Serve immediately with mashed avocado, the remaining hummus, and fresh cilantro.

@leahsplate Leah is a health enthusiast, wife, mother, and blogger. She creates recipes that are quick and easy to prove eating healthy doesn’t have to be complicated.

TOMATO-BRAISED ARTICHOKESwith Bright Dill Sauce & Farro

DIN

NER

DIRECTIONS

Cook the farro according to package instructions.

Place a large skillet over medium-high heat with 2 tsp olive oil. Add the garlic and shallot and cook until fragrant and slightly toasted, about 1 minute. Add the artichokes and stir to combine. Add the crushed tomatoes and 1 cup water. Bring to a boil, reduce heat to low, and simmer artichokes until the sauce has thickened slightly and you’re ready to plate, then season with ½ tsp salt.

Grate the cucumber on the large side of a box grater. Squeeze out the excess water from the grated cucumber. Add the cucumber, dill, lemon juice, vegan mayo, and a pinch of salt to the bowl. Stir sauce to combine.

Divide the farro between plates and top with tomato-braised artichokes.

Drizzle with dill sauce and sprinkle with olives. Serve with lemon wedges. Enjoy!

» ¾ cup farro

» 1 shallot, peeled and minced

» 3 cloves garlic, minced

» 2½ cups artichoke hearts, cut in half

» 1 14.5-oz can crushed tomatoes

» 1 cucumber

» 1 tsp dried dill

» 1 lemon, 1/2 juiced, 1/2 cut into wedges

» ¼ cup vegan mayo

» 1 tbsp olive oil

» 10 Kalamata olives, pitted and chopped

» Salt and pepper


Fat: 30 g


DAY

5

@leahsplate Leah is a health enthusiast, wife, mother, and blogger. She creates recipes that are quick and easy to prove eating healthy doesn’t have to be complicated.

DIRECTIONS

Add all ingredients to a blender and blend until smooth and creamy.

Pour into two bowls and top with granola.


Fat: 12 g


» 2 cups almond milk

» 2 tbsp almond butter

» ½ tsp cinnamon

» 1 scoop vanilla protein powder

» 2 frozen bananas

» 1/4 cup granola

BANANA NUT BUTTER SMOOTHIE BOWLBR

EAK

FAST

ROASTED VEGGIE PASTA SAL AD

DIRECTIONS

Preheat oven to 400°F and line a baking pan with parchment paper. Add the diced veggies to the pan, drizzle with 1 tsp oil, and season with salt and pepper. Bake for 20-25 minutes, until fork tender. Remove from the oven and set aside.

Add the avocado, hummus, and lime juice to a blender and pulse until smooth.

To serve, divide the pasta and roasted veggies between two bowls and coat with avocado-lime dressing. Serve with fresh parsley.

» 4 cups of your favorite vegetables - chopped (carrots, radishes, zucchini, bell pepper, etc.)

» 1 lime, juiced » 2 cups of your favorite pasta, cooked » 1 avocado » ¼ cup hummus » 1 tbsp parsley, chopped » 1 tsp avocado or olive oil » Salt and pepper

LUN

CH


Fat: 20 g


@flora_and_vino Lauren is the plant- based recipe creator, food photographer, writer, and founder behind floraandvino.com and @flora_and_vino on Instagram.

We want to see what you’re cooking! Tag @PURPLECARROTXO.

PICK ONE OF THE 3 MEALS THAT CAME IN YOUR BOX

THIS WEEK.

DINNER

Don’t forget to start tomorrow’s breakfast (Overnight Chia Pudding!).

DIRECTIONS

Whisk chia seeds, nut milk, vanilla and maple syrup until well combined.

Pour half of the mixture into a separate bowl if you want some without cocoa.

Whisk in the cocoa powder.

Refrigerate overnight.

Layer into jars and serve with fresh strawberries in the morning!

OVERNIGHT CHIA PUDDING » ½ cup chia seeds

» 1½ cups nut milk

» 2 tbsp cocoa powder

» 2 tsp vanilla extract

» 1 tbsp maple syrup

» Strawberries for serving

@jackielutze Jackie is a vegan blogger living in

Madison, WI. Her obsessions include experimenting in

the kitchen, rescuing dogs and jet setting every

chance she gets.


Fat: 16 g


BREAKFAST

» 2 cloves garlic, peeled and grated » 1 lemon, zested and then juiced » 2 tsp white wine vinegar » 1 can chickpeas, drained, rinsed, patted dry » 1 tbsp dried thyme » 1 tsp dried mint » 1 bag broccoli florets, washed, patted dry » 8 oz sweet potato noodles » ¼ bunch fresh basil, torn into pieces » 1 tbsp vegetable oil » 3 tbsp + 2 tsp olive oil » Salt and pepper

SWEET POTATO NOODLESwith Crispy Chickpeas & Broccoli

LUN

CH

DIRECTIONS

Preheat the oven to 400°F. Boil a large pot of salted water.

Add garlic, lemon juice, and white wine vinegar to a medium bowl. While whisking, slowly drizzle in 3 tbsp olive oil. Season with salt and pepper.

Add chickpeas to a baking sheet and toss with 1 tbsp vegetable oil, 2 tsp dried thyme, dried mint, salt and pepper. Bake until chickpeas are crispy, about 14 to 16 minutes.

Place a large skillet over medium-high heat with 2 tsp olive oil. Once hot, add the broccoli and cook, about 4 to 6 minutes.

Drop the sweet potato noodles into the boiling water and cook until al dente, about 3 to 4 minutes. Drain noodles and add to the skillet with broccoli.

Add the prepared vinaigrette to the skillet, sprinkle with salt and pepper, and toss to combine. Reduce heat to medium and cook for 2 minutes.

Top the noodles with crispy chickpeas and basil leaves. Sprinkle with 1 tsp thyme and serve.


Fat: 40 g




THIS WEEK.

DINNER

SWEET POTATO TOASTS 3 WAYS

DIRECTIONS


Drizzle the sweet potato slices with olive oil and sprinkle with sea salt. Bake for about 10 minutes per side.

Add your favorite toppings and enjoy!

BR

EAK

FAST


Fat: 37 g


@kalefornia_kitchen Seth is from Boca Raton, Florida. He has a deep passion for cooking and showing others that eating healthy can be easy, delicious, and affordable!

» 1 sweet potato, washed and sliced

» Olive oil

» Sea salt

» Optional Toppings:

1. Avocado, tomato, pumpkin seeds

2. Nut butter, banana, cacao nibs

3. Hummus, cilantro, pistachio

VEGETABLE CHOW MEINwith Scallions & Miso Mustard Sauce

LUN

CH

DIRECTIONS


Lay the scallions on a baking sheet and toss in 1 tbsp vegetable oil and a pinch of salt and pepper. Roast in the oven until browned in places and tender, about 10-15 minutes.

Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the carrots and cabbage and cook until softened, about 2 minutes. Add garlic and snow peas and cook until fragrant, about 1 minute. Add tamari and ¼ cup water and reduce heat to medium. Cook 4 to 5 minutes.

In a small bowl, whisk together the mustard powder, miso, rice vinegar, and 2 tbsp water.

Add the noodles to the skillet with the vegetables and toss well. Let noodles simmer, stirring occasionally, for 4 to 6 minutes. When the scallions are finished, remove from the oven, and use a spoon to coat with the miso-mustard sauce.

Divide the vegetable chow mein between your plates and top with scallions. Enjoy!

» 1 bunch scallions, cut in half lengthwise

» 1 carrot, peeled into ribbons

» ½ bag of shredded cabbage

» 1 garlic clove, minced

» 3 oz snow peas, trimmed and cut on the diagonal into 1-inch pieces

» 3 tbsp tamari

» 1 tsp mustard powder

» 1 tbsp miso

» 1 tbsp rice vinegar

» 6 oz chow mein noodles

» 2 tbsp vegetable oil

» Salt and pepper


Fat: 16 g




THIS WEEK.

DINNER

RANCH KALE CHIPS

» 1 bunch kale, de-stemmed and torn into bite-sized pieces

» 1 tsp olive oil

» ¼ tsp onion powder

» ¼ tsp garlic powder

» ½ tsp dried dill

» Pinch of salt

SNACK OF THE WEEK


Fat: 1.5 g


DIRECTIONS

Preheat the oven to 350°F. Lay the kale on a baking sheet and drizzle with 1 tsp olive oil. Toss well.In a small bowl, mix the onion powder, garlic powder, dried dill, and a pinch of salt to make ranch seasoning.

Toss kale with ranch seasoning.

Roast ranch kale chips in the oven until crispy and browned in places, 10 to 14 minutes.

Remove from oven, let cool, and enjoy.

THANKS AGAIN FOR BEING A PURPLE CARROT

CUSTOMER. WE’RE SO GLAD TO HAVE YOU ON BOARD.

For more plant-based inspiration, please visit our recipe library at purplecarrot.com/plant-based-recipes.

super powered - purple carrot · 2018. 9. 18. · of the purple carrot community. inside is...

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