Plant-based Foodie Vegans Share What They Eat In A Day

Jasmine and Chris of Sweet Simple Vegan

Hi everyone! We are Jasmine and Chris, the team behind Sweet Simple Vegan. Sweet Simple Vegan is not only a food centered recipe website for those interested in healthy eating, but it is also a lifestyle brand encompassing all resources for those interested in making an impactful lifestyle change and living a more conscious life, keeping in mind health and sustainable living.


We are here today to share with you everything that we eat in a day to hopefully give you some recipe ideas to try out!


peanut butter redd bar



We always start our morning with a weight lifting session at the gym followed by either a run or some sort of cardio, so we make sure that we are properly fueled for our workout. Since we don’t have a lot of time in the morning, REDD bars are our go-to! Our two favorite flavors are Peanut Butter and their brand new Salted Caramel.



In the effort to get in more greens and vegetables throughout the day, we are now adamant about getting them in at every meal, including breakfast. Some days we cook up tofu scrambles or just a simple vegetable stir fry, but when we are craving something sweet, Zucchini Oatmeal is our go-to.


I know this may sound strange, but trust us, you won’t be able to taste the zucchini. Although it doesn’t add flavor, what it does add is texture, volume AND a serving of vegetables!


For breakfast, An easy way to get more veggies into your day and love it too!

  • Author: Jasmine Briones
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 1
  • 1/2 cup gluten-free rolled oats
  • 1/3-1/2 cup shredded zucchini
  • 1 cup water
  • 1/4 teaspoon cinnamon
  • 2 tablespoons almond milk
  • 1/2 tablespoon maple syrup, or to taste
  • 1/8 teaspoon vanilla bean powder or extract
  • Fresh fruit
  • Peanut butter*
  1. In a small pot over medium heat, add the oats, zucchini, water, and cinnamon. Bring to a boil and then lower to a simmer until the oats absorb the water, about 15 minutes.
  2. Add in the remaining ingredients and stir until combined.
  3. Top with peanut butter* and fresh fruit.
  • You can mix the peanut butter through or use it as a topping, your choice!



There are usually a few options for lunch for us. Most of the time we are digging into leftovers or chowing down on recipes that we had styled and shot that day for our blog, but there are also other times that we need to cook something up, so we always opt for simple recipes.


We recently got a new rice cooker so we have been experimenting with tons of rice cooker meals, and our Hearty Rice Cooker Pasta with Lentils has been one of our all time favorite creations. This is an easy, hearty, and vegan protein-packed meal that you can put together in 30 minutes!


  • Author: Sweet Simple Vegan
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 6 servings
  • 2 cups fusilli pasta (gluten-free if needed)
  • 2 cups vegetable broth (we recommend the low-sodium and oil-free Engine 2 brand)
  • 1 cup green lentils, rinsed and drained
  • 1/2 cup frozen vegetable mix
  • 1/2 medium white onion, diced (about 1/2 cup)
  • 3 cloves of garlic, minced
  • 25 oz. oil-free marinara (we used the Whole Foods Market 365 brand)
  • Salt and pepper, to taste

Garnish with (optional):

  1. Add all of the ingredients into your rice cooker pot and mix thoroughly until uniform, making sure that the liquid is at least 1/4” above the pasta and lentils.
  2. Cover and set it to cook on the “white rice” setting. Cook for about 15-20 minutes, mixing halfway through. *
  3. Remove lid and allow the Spanish rice to cool for 5 minutes, then season with salt and pepper to taste.
  4. Serve with a sprinkle of vegan parmesan and fresh basil.
  • It will take about 15-20 minutes to cook the pasta, depending on your rice cooker.


For dinner we are always looking for dishes that are healthy, fuss-free, and require only a few simple ingredients. We aren’t always in the mood to cook after a long day of work, so these fajita vegetables are a recipe that we frequently make. We prepare extras so that we have food ready for an on-the-go vegan lunch or dinner the next day.



  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 3 servings
  • 1 red bell pepper, cut into 1/2″ strips (about 1 cup)
  • 1 yellow bell pepper, cut into 1/2″ strips (about 1 cup)
  • 1 green bell pepper, cut into 1/2″ strips (about 1 cup)
  • 1 medium white onion, cut into 1/2″ strips (about 1 cup)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 3 cups cooked brown rice
  • 3 cups steamed kale or greens or choice
  • Fresh cilantro, to garnish
  • Optional: 1 small avocado, sliced
  1. Preheat oven to 425°F and line a large baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, add in all of the ingredients for the fajita vegetables and mix together until everything is evenly coated.
  3. Evenly distribute the vegetables on the baking sheet and place into the oven for 30 minutes. Remove from the oven and cool for 10 minutes, then season with salt and pepper to taste.
  4. Serve the vegetables with brown rice, steamed kale, and avocado. Garnish with fresh cilantro and dig in!
  • Nutrition facts do not take into consideration the optional avocado.
  • The fajita vegetables will last in the fridge for 4-5 days in an airtight container.

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