#healthybites

they’re not just snacks... they control your cravings. 😮🔥 Try Desi Treat once — your body will thank you. 🌱

@desitreat.in

This vegan take on the classic Banh Mi sandwich is light and tasty, and it comes in a whole wheat pita pocket. This recipe comes in an easy-to-make, low-calorie package with crunchy vegetables, tasty tofu, and a tangy-sweet marinade.

Ingredients: 1 whole wheat pita pocket. 1/4 cup shredded carrots. 1/4 cup thinly sliced cucumber. 1/4 cup thinly sliced red cabbage. 2-3 slices of firm tofu. 1 tablespoon soy sauce. 1 teaspoon rice vinegar. 1 teaspoon maple syrup. 1/4 teaspoon sriracha sauce. 1 tablespoon chopped cilantro. 1 tablespoon chopped green onions. 1 teaspoon sesame seeds.

Instructions: Preheat oven to 375F 190C. Slice tofu into thin slices and marinate with soy sauce, rice vinegar, maple syrup, and sriracha sauce. Place marinated tofu slices on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until slightly crispy. Cut pita pocket in half and gently warm in the oven for 2-3 minutes. Stuff pita pockets with shredded carrots, sliced cucumber, and red cabbage. Place baked tofu slices into the pita pockets. Garnish with chopped cilantro, green onions, and sesame seeds. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

These veggie cakes made with sweet potatoes and kale taste great because they have both sweet and savory tastes. Because they are made with sweet potatoes and kale, they are full of nutrients and make a healthy meal or snack. They're simple to make and great for any event.

Ingredients: 2 medium sweet potatoes, grated. 2 cups kale, finely chopped. 1/2 cup chickpea flour. 1/4 cup nutritional yeast. 2 cloves garlic, minced. 1 teaspoon paprika. 1/2 teaspoon cumin. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Preheat oven to 375F 190C. In a large bowl, combine grated sweet potatoes, chopped kale, chickpea flour, nutritional yeast, minced garlic, paprika, cumin, salt, and pepper. Mix well until thoroughly combined. Form the mixture into small patties or cakes. Heat olive oil in a skillet over medium heat. Cook the veggie cakes for 3-4 minutes on each side, or until golden brown and crispy. Transfer the cooked veggie cakes onto a baking sheet lined with parchment paper. Bake in the preheated oven for an additional 10-12 minutes to ensure they are cooked through. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

A tasty vegan and gluten-free take on traditional Japanese rice balls, these spicy black bean onigiri are a great choice. It tastes great and is great for a quick snack or light meal.

Ingredients: 1 cup cooked black beans. 2 cups cooked sushi rice. 2 tablespoons Sriracha sauce. 2 tablespoons chopped green onions. 1 tablespoon rice vinegar. 1 tablespoon sesame oil. 1 teaspoon soy sauce. Salt to taste. Nori sheets, cut into strips for wrapping.

Instructions: Mash the cooked black beans in a bowl. Chop up some green onions and add them along with rice vinegar, soy sauce, sesame oil, and salt to taste. Combine well. Spread out a small amount of cooked sushi rice in your palm. Put a spoonful of the black bean mix in the middle of the rice. You can make the rice into a triangle or a ball and wrap it around the center. To keep the onigiri together, wrap it in nori strips. Do the same thing with the rest of the rice and black bean mixture. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

These Eggplant and Zucchini Skewers are a tasty and nutritious way to eat vegetables. The marinade adds a burst of flavor that complements the vegetables' natural sweetness. Ideal for a summer barbecue or as a side dish to any meal.

Instructions: Heat the grill or grill pan to medium-high. In a large mixing bowl, combine the olive oil, garlic, oregano, salt, and black pepper. Toss the eggplant and zucchini in the bowl with the marinade to coat. Thread the zucchini and eggplant onto skewers. Grill for 6-8 minutes per side, or until the vegetables are tender and slightly charred. Serve immediately.

These oatmeal raisin bites are vegan and gluten-free. They are a quick and easy treat that doesn't need to be baked. They're great for satisfying your sweet tooth because they're full of healthy things like oats, almond butter, and raisins.

Ingredients: 1 cup rolled oats. 1/2 cup almond butter. 1/4 cup maple syrup. 1/4 cup raisins. 1/4 teaspoon cinnamon. Pinch of salt.

Instructions: Put rolled oats, almond butter, maple syrup, raisins, cinnamon, and a pinch of salt in a bowl. Mix until everything is well mixed and the mixture stays together. Roll the mixture into small balls that are easy to eat. Line a baking sheet with parchment paper and put the balls on it. Put it in the fridge for about 30 minutes to set. Once the oatmeal raisin bites are set, put them in a container that won't let air in and put it in the fridge. As a dessert or snack, enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes