Lunch & Dinner

This veggie-packed grilled cheese contains roasted garlic, broccoli, and red peppers.

These vegetarian “tuna” salad wraps use chickpeas instead of tuna.

This vegan version of the BLT uses crispy roasted mushrooms in place of bacon.

Make your avocado toast even healthier by using sprouted-grain bread and topping with watermelon radishes and microgreens.

This recipe is a vegetarian spin on a traditional French sandwich.

Make your own chia-seed jam for this twist on a classic PB&J.

Chewy, nutty farro is the base of this veggie-packed grain bowl.

Before hitting the grill, the portobello mushrooms are marinated in a pinot noir and thyme reduction, extra-virgin olive oil, and honey.

Inspired by the Indigenous foods of South America, this medley of nutty quinoa and caramelized grilled corn makes a great main course for plant-based diners or a satisfying side for omnivores.

Romaine becomes heartier and earthier in just a few minutes on the grill. Serve each diner one romaine half on a plate, with a steak knife for carving.

This gluten-free tabbouleh grain bowl uses quinoa instead of the traditional couscous and is topped with chickpeas, cucumbers, cherry tomatoes, and olives.

This Thai-inspired grain bowl is packed with veggies like carrots, red cabbage, edamame, and red bell pepper.

This fork-tender pork in green mole sauce can be made in a slow cooker as well.

Packed with green veggies like spinach, broccoli, zucchini, and scallions, this nutritious soup is topped with a tangy vegan cashew cream.

Make the green mole ahead of time and this dish comes together in minutes.