Smoky eggplant and nutty farro with yogurt drizzle, cherry tomatoes, feta, and toasted pine nuts.
Caramelized orange-maple tempeh served over rice with sesame greens, avocado and crisp carrot for a bright vegan bowl.
Creamy avocado and chickpeas tossed with lemon, dill and a tangy yogurt dressing — protein-packed, fresh, and quick.
Garlic and herb brown rice paired with golden roasted zucchini for a wholesome Mediterranean side.
Bright, tropical fried rice with mango, lime, chilies, cilantro, and crunchy nuts — a quick, flavorful weeknight main.
Roasted broccoli and veggies in a spicy gochujang glaze, served over rice with toasted sesame and scallions.
Spiced roasted carrots, turmeric quinoa, greens, avocado and citrus-tahini for a bright, nourishing plant-forward bowl.
Tender kale, crisp apples, toasted almonds and maple vinaigrette combine for a bright, crunchy lunch or side.
Pineapple and banana blended with coconut milk, topped with toasted almonds and coconut flakes for tropical crunch.
