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.

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

  • …“ 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.