It's Day 3 of Your Plant-Based Challenge And You Will Love These New Recipes

These recipes are designed to fill you up and energize you all through the day. We have compiled a breakfast, lunch, dinner and two snacks -- and for your pick of desserts check out the recipe carousel at the bottom of the 21 Day Plant-Based Challenge homepage.

Breakfast: Green Power Protein Smoothie

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Smoothies are an easy way to load up on superfoods like flax seeds, ginger, and kale, and ingredients that don't taste amazing on their own. Get the same benefits from healthy greens as you would eating a salad but in a delicious drink.

Lunch: Zoodles with Roasted Chickpea Pesto

Bowl of zoodles with fried tofu, red quinoa, red onions and tomatoes
Getty Images/Westend61

Zoodles make you will feel lighter and less bloated than regular wheat pasta.Throw in your favorite vegetables and proteins like chickpeas, tofu, or nuts.

Snack 1: Kale Chips

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Kale chips are a healthy alternative when you want a crunchy snack. You can eat a lot of them without adding many calories.

Dinner: 7-Layer Vegan Taco Bowl

Taco tortilla salad
Getty Images/iStockphoto

More veggies the better! Load up on natural fibesr like spinach, black beans, and lima beans. Add sliced avocado to get your healthy fats.

Snack 2: Hummus with Vegetables and Pita


Hummus is packed with vegan protein and will fill you up quicker than you think. Try to dip mostly veggies and whole wheat pita.

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Click here to download and print: Day Three Shopping List

Nutrition notes: Approx. 209g carbs; 80g fat; 51g protein


  • Frozen mango or pineapple
  • Spinach
  • 1 banana
  • Non-dairy milk
  • Vegan protein powder


  • Store-bought pesto (such as Trader Joe’s Vegan, Kale & Cashew Pesto)
  • Cherry tomatoes
  • Can of chickpeas
  • Olive oil
  • Sea salt
  • Italian Herbs blend
  • 4 zucchini squash
  • Freshly grated Parmesan cheese, such as Violife

Snack 1:

  • Ripe avocado
  • Whole-wheat bread
  • Red pepper flakes
  • Salt and pepper to taste
Optional toppings:
  • Cherry tomatoes
  • Chopped onions
  • Pine nuts
  • Hot sauce


For the bowl:
  • 2 heads romaine lettuce
  • 1 can pinto beans
  • Black olives
  • 1-2 avocados
  • 1 large onion
  • 4 Roma tomatoes
  • Cilantro
  • 2 limes
  • salt
For the Chipotle Cheez Sauce
  • Cashews
  • Avocado
  • Nutritional yeast, Violife shredded cheese
  • Vegetable broth
  • Chipotle salsa
  • 2 corn tortillas
  • Canola oil
  • Chile Lime Salt (such as Tajin or Trader Joe's)

Snack 2:

  • Olive oil
  • Salt and pepper
  • 2 Portabello mushrooms
  • 1 red bell pepper
  • 1 orange or yellow bell pepper
  • 1 head of cauliflower
  • 1 tomato
  • 1 zucchini
  • Hummus (store-bought or homemade)



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