A quick and easy stir-fry with red lentils, colorful bell peppers, broccoli, and a flavorful sauce.
Roasted vegetables, such as bell peppers, zucchini, and cherry tomatoes, tossed with cooked quinoa and a balsamic vinaigrette.
A hearty salad with kale, chickpeas, cherry tomatoes, and a lemon-tahini dressing.
Butternut squash and black beans wrapped in corn tortillas and topped with enchilada sauce and cheese.
Large portobello mushrooms stuffed with a mixture of spinach, feta cheese, and herbs, then baked.
A comforting curry made with lentils and a variety of vegetables, simmered in a fragrant tomato-based sauce.
Roasted cauliflower and chickpeas served over brown rice or quinoa with a tahini drizzle and fresh herbs.
Spiralized zucchini noodles tossed in a homemade basil pesto sauce, topped with cherry tomatoes and pine nuts.