Stuffed Peppers: Bell peppers stuffed with a mixture of quinoa, black beans, corn, tomatoes, and spices, topped with avocado and a sprinkle of nutritional yeast.
Vegetable Stew: A hearty stew made with lentils, carrots, celery, tomatoes, spinach, and spices like turmeric and cumin, served with a side of whole-grain bread.
Sweet Potato Curry: A flavorful curry with chickpeas, sweet potatoes, tomatoes, spinach, and coconut milk, served over brown rice or quinoa.
Bean Soup: A comforting soup with kale, white beans, carrots, onions, garlic, and vegetable broth, seasoned with herbs like rosemary and thyme.
Bean Sauce: Spaghetti squash strands topped with a sauce made from tomatoes, white beans, garlic, and basil, garnished with a sprinkle of nutritional yeast.
Portobello Mushrooms: Large portobello mushrooms stuffed with a mixture of spinach, quinoa, walnuts, sun-dried tomatoes, and herbs, baked until tender.
Corn Tacos: Tacos filled with a mix of black beans, corn, bell peppers, onions, and spices, topped with avocado, salsa, and a sprinkle of cilantro, served with a side of mixed greens.
Chickpea Bowl: A bowl with roasted cauliflower, chickpeas, and sweet potatoes, served over a bed of greens and drizzled with a tahini dressing.
Tempeh Stir-Fry: A stir-fry with tempeh, broccoli, bell peppers, snap peas, and carrots, tossed in a ginger-soy sauce and served over brown rice.
Lentil Salad: A salad with a base of spinach and arugula, topped with cooked lentils, roasted beets, walnuts, and a lemon-tahini dressing.