This is one of a collection of A+ plant-based recipes from Brian and Christina Skinner at Kelowna's Frankie We Salute You. Check out the rest of the recipes here!

Yes, plants have protein—plenty of protein—and this bowl proves it. If you don’t have almond butter, whole almonds work (so long as you have a high-powered blender). Peanut butter is also very delicious. Or both—the more nutty the butter, the better. As for the garnishes, the sky’s the limit: edamame beans, shredded carrots, roasted beets, candied butternut squash, grilled cauliflower, cut grapes... the list goes on.

ougolPhoto: Darren Hull

Bowl Base

  • Quinoa (cooked to package specs)
  • Maple tofu (recipe below)
  • Tempeh (cooked to package specs)
  • Hemp seeds

Garnish options

  • Sliced cucumber
  • Cherry tomatoes
  • Shredded red cabbage
  • Sprouts
  • Pickled vegetables (carrots work well)
  • Almond butter sauce (recipe follows)

Almond Butter sauce

  • ⅓ cup water
  • ¼ cup almond butter or almonds
  • 2 tbsp coconut milk
  • 2 tbsp lime juice
  • 1 tbsp rice vinegar
  • 1 tsp tamari
  • 1 tbsp ginger, chopped
  • ½ stalk green onion, sliced
  • ¼ tsp chili flakes
  • 2 tbsp toasted coconut
  • 1 date, pitted
  • ¼ lime, zest and juice
  • 1 tsp salt

Place all almond butter sauce ingredients in a blender, and blend until smooth. (Keeps in the fridge for 2 weeks.) 

Assemble the base ingredients in a bowl. Top with the garnishes of your choice, along with a drizzle of almond butter sauce.