Nouriri

Diet Type: Vegan

  • Black Bean & Sweet Potato Tacos

    Black Bean & Sweet Potato Tacos

    Roasted sweet potato cubes and seasoned black beans in warm corn tortillas with pickled red onion, avocado crema, and a squeeze of lime. Plant-powered comfort food.

    Instructions

    1. Cube sweet potatoes, toss with olive oil, chili powder, and cumin. Roast at 425°F (220°C) for 25 minutes.
    2. Warm black beans with garlic, cumin, and a pinch of cayenne.
    3. Quick-pickle red onion in lime juice and salt (15 minutes).
    4. Blend avocado, sour cream, lime juice, and salt for the crema.
    5. Warm tortillas. Fill with sweet potato, beans, pickled onion, crema, and fresh cilantro.
  • Spiced Lentil Dal

    Spiced Lentil Dal

    A deeply flavored red lentil dal with turmeric, cumin, and garam masala, finished with a tadka of mustard seeds and curry leaves. Protein-rich, budget-friendly, and naturally vegan.

    Instructions

    1. Rinse red lentils. Combine with water, turmeric, and salt in a pot. Bring to a boil, then simmer 20 minutes until lentils break down.
    2. In a separate pan, heat oil. Add mustard seeds — when they pop, add cumin seeds, dried chilies, and curry leaves.
    3. Add diced onion, cook until golden. Add minced garlic, ginger, and tomato. Cook 5 minutes.
    4. Stir in garam masala and the spice mixture into the lentils.
    5. Serve over basmati rice with a squeeze of lemon and fresh cilantro.
  • Honey Garlic Glazed Tofu with Broccoli

    Honey Garlic Glazed Tofu with Broccoli

    Crispy baked tofu tossed in a sticky honey-garlic glaze (or maple for vegan) with steamed broccoli over brown rice. High protein, satisfying crunch, and that irresistible sweet-savory balance.

    Instructions

    1. Press and cube extra-firm tofu. Toss with cornstarch and a pinch of salt.
    2. Bake at 425°F (220°C) for 25 minutes, flipping halfway, until golden and crispy.
    3. Whisk soy sauce, honey (or maple syrup), minced garlic, rice vinegar, and sesame oil. Simmer in a small pan until thickened.
    4. Steam broccoli until bright green and tender-crisp.
    5. Toss crispy tofu in the glaze. Serve over brown rice with broccoli, topped with sesame seeds and sliced green onion.