Upgrade everyday meals with flavorful plant-based sides, roasted vegetables and comforting accompaniments.
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.
Firm plantain rounds are cooked twice for golden edges and a tender, starchy center. A cool avocado-lime dip is an optional fresh companion, with a light date-and-cinnamon finish for days when a sweet-savory touch sounds inviting.
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.
Sweet corn, tomatoes and cucumber mingle with creamy avocado in a lime-maple dressing. Basil and cilantro bring a green, fragrant finish to this easy summer side.
Ripe peach, juicy tomatoes and ribbons of yellow squash tumble through tender greens with cucumber and toasted pepitas. A lemon-herb vinaigrette keeps the fruit bright and the salad fresh.
Basmati rice cooks in coconut milk with turmeric, then rests before a bright finish of lime juice. The grains are rich and gently fragrant, ready to sit beside a curry, beans or vegetables.
Finely shaved Brussels sprouts and crisp green apple meet a creamy lemon-Dijon cashew dressing. A short rest softens the leaves while sunflower seeds keep each forkful lively.
Crisp apples, juicy grapes and celery meet toasted walnuts and pecans in a maple-orange cashew dressing. Parsley and mint keep the creamy salad fresh and fragrant.
Halved baby potatoes roast with rosemary, thyme and lemon zest until their cut faces turn golden. Parsley at the end brings a fresh lift to the crisp edges and soft centers.
Paper-thin fennel and crisp apples meet a bright lemon-orange vinaigrette in this refreshing slaw. A little Dijon brings the dressing together, while fennel fronds and optional toasted nuts or seeds add a lovely finish.