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.
Deep-fried tofu, steamed broccoli, and tri-colour quinoa with soy sauce and sriracha.
Sandwich on sprouted whole grain bread (spinach, avocado, grated carrot, red & green bell pepper, red onion, dill pickles, hummus, sriracha, vegan mayo, and mustard) with a Cara Cara orange.
Cold rice noodle salad with carrot ribbons, thinly sliced red pepper, green onion, spinach, basil, edamame, soy sauce and sesame ginger dressing.
Vegetable sandwich on sprouted whole grain bread with spinach, shredded carrot, red onion, red bell pepper, dill pickles, hummus, and vegan mayo. Spinach salad topped with carrot ribbons, grape tomatoes, cucumber, green onion, chickpeas, and edamame.
Vegetable sandwich on sprouted whole grain bread with spinach, green bell pepper, grated carrot, sliced cucumber, red bell pepper, red onion, hickory smoked tofurky, roasted garlic hummus, and vegan mayo. Grape tomatoes.
Stir-fried vegetables (broccoli, carrots, red and green bell pepper, zucchini, red onion, mushrooms, baby corn, kale, and spinach) seasoned with sesame seeds, soy sauce, sriracha, and chile garlic sauce. Baked marinated tofu (sriracha, soy sauce, chile garlic sauce, olive oil, and garlic) topped with sriracha.