Discover fresh salads, generous bowls and flavorful wraps for a satisfying plant-based lunch.
Roasted sweet potato, chickpeas and small gluten-free pasta make a generous salad with orange, dates, pomegranate, toasted nuts and fresh herbs. A warmly spiced citrus-tahini dressing gives its sweet, savory and gently spicy flavors a creamy meeting place.
Curry-spiced tofu and sweet roasted carrots and onions sit over brown rice, with a gingery lime-tahini sauce to wake up every bite. Fresh turmeric adds an earthy golden note, while cilantro and lime keep the finish lively.
Warm quinoa, cinnamon-scented sweet potato and spiced chickpeas meet a cool crunch of cabbage and carrot. A creamy lemon-date tahini dressing brings the bowl together, with avocado for a soft, rich finish.
Dried mushrooms and sun-dried tomatoes bring deep savory flavor to a creamy tahini-and-oat-milk sauce. Green peas and tender pasta make the bowl colorful and comforting, with a little Dijon and smoked paprika keeping the richness lively.
Warm orzo catches a fresh tomato-and-basil sauce with savory sun-dried tomatoes, crisp-tender asparagus and a little red onion. The uncooked sauce keeps the tomatoes lively while the pasta gives the bowl a comforting, tender bite.
A golden chickpea-flour crust carries fragrant basil pesto, melted vegan mozzarella and juicy cherry tomatoes. The thin crust and bright, generous pesto make a small pizza with crisp edges and plenty of fresh herbal flavor.
Juicy watermelon, crisp romaine and radishes meet soft rice noodles, sticky chili-sesame tofu and a delicate fried-noodle crunch. A ginger-lime dressing ties the cool, warm, sweet and savory elements into a lively bowl.
Black beans, finely chopped vegetables and oats make hearty pan-seared patties with ginger, lime, sesame and fresh herbs. Basil and cilantro bring a fragrant lift to the crisp edges and tender centers, with optional lemongrass for an extra aromatic note.
Slippery sweet potato glass noodles catch a ginger-sesame sauce among shiitake mushrooms, carrot, zucchini and spinach. The noodles stay pleasantly chewy while the vegetables bring color and texture.
Carrots, peas, corn and zucchini cook quickly in a glossy maple-tamari sauce. A little rice vinegar and toasted sesame oil make the sweet vegetables taste lively and savory.