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.
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.
Vegan lunch bowl: Steamed brown rice, curry roasted sweet potatoes (sweet potato chunks, curry powder, nutritional yeast, and olive oil), sriracha roasted chickpeas (chickpeas, sriracha, minced garlic, and olive oil), chili-lime kale (steamed kale, minced garlic, chili powder, and lemon juice), carrot ribbons, sliced avocado with lime juice and pepper, and garlic-lemon tahini sauce (tahini, minced garlic, lemon juice, nutritional yeast, water, salt, and pepper).
"Nacho salad" - baby spinach & butter lettuce, hot nachos (organic low-salt tortilla chips and Daiya pepperjack), carrot, red pepper, cucumber, black olives, hummus, and lime.
Tri-colour quinoa, sautéed kale topped with tahini and lime, sriracha roasted chickpeas, browned zucchini medallions, and curry baked sweet potato rounds.