Sliced cooked beets, quinoa cooked in vegetable broth mixed with buckwheat groats, seasoned potato wedges (olive oil, cayenne pepper, chili powder, nutritional yeast, salt, and pepper.) sautéed zucchini, baby spinach, shredded carrots, and roasted garlic hummus.
Chickpea salad sandwich (chickpeas, vegan mayo, dill, mustard, pickles, green bell pepper, carrot, red onion, salt & pepper) with spinach on toasted sprouted grain bread and grape tomatoes.
Spinach leaves & butter lettuce, sliced grape tomatoes with basil and a balsamic vinaigrette, sliced mushrooms, sautéed seasoned tofu (browned in coconut oil and seasoned with sriracha & soy sauce), shredded carrot, pumpkin seeds, hemp hearts, and roasted garlic hummus.
Food on the Go: a slightly altered version of my Spinach, Avocado, and Brown Rice Salad with Seasoned Tofu (Instead of baking the tofu I sautéed it in coconut oil until crispy and golden and then seasoned with light soy sauce and sriracha.)
To make this salad portable: combine the spinach, chilled tofu, and pumpkin seeds in one container. Add the balsamic vinaigrette to the chopped tomatoes in a separate smaller container. Put a scoop of brown rice in a third container with half of a scored avocado in plastic wrap. To serve: Scoop out the avocado with a spoon and add all ingredients to the spinach and tofu, seal with a lid and shake until all ingredients are combined.
Spinach salad topped with seasoned tofu (sautéed in coconut oil and seasoned with light soy sauce and sriracha), brown rice, grape tomatoes, basil, and pumpkin seeds served with a balsamic vinaigrette.
Lightly sautéed carrot ribbons, steamed brown rice, sriracha roasted chickpeas, sautéed asparagus with salt and pepper, and baked kale falafel with hummus and lime.