vegetables

Stuffed Portobello Mushroom Pizzas

Roasted Vegetable Forbidden Rice Bowls with Maple Tahini Sauce

Mixed Vegetable Spaghetti Squash Marinara

Thai Lentil Vegan “Meatloaf” with Apricot Glaze

Roasted Butternut Squash and Pear Salad with Lentils

Roasted Brussels Sprouts and Sweet Potatoes

Small Batch Sweet Potato and Black Bean Enchiladas

Garden Vegetable Sandwich with Herbed Goat Cheese

Farmer’s Market Forbidden Rice Buddha Bowls with Apricot Tahini Sauce

Warmly-Spiced Butternut Squash and Root Vegetable Chili with Pears

Ricotta Pesto Potato Salad

Zucchini, Goat Cheese, and Tomato Frittata

Eggplant Involtini with Moroccan Marinara Sauce

Southwest Stuffed Bell Peppers

Spicy Black Bean Veggie Burgers

Roasted Sweet Potato and Cauliflower Rice Collard Wraps

Thai Cauliflower Rice

Quinoa, Beet, and Black Bean Burrito Bowls with Caramelized Onions and Cumin-Lime Tahini

Spring Cleaning Detox Salad

Paleo Zucchini Carbonara (Dairy-Free)

Turnip Pasta with Pesto, Artichoke Hearts and Kale

Sweet Potato and Black Bean Tacos with Quinoa and Lemon Tahini Sauce

Balsamic Roasted Vegetables Recipe

Roasted Root Vegetable Buddha Bowls with Maple Cinnamon Tahini Dressing

Nacho Cheese Kale Chips

Fennel and Parsnip Stir Fry

Roasted Acorn Squash with Bourbon Butter and Honey

Sweet Potato Rounds with Herbed Ricotta and Walnuts

Honey Glazed Brussels Sprouts and Beets

Gluten Free Skillet Eggplant Parmesan

Greek Hummus Pizza

Green Beans and Beets with Balsamic Reduction

Citrusy Brown Rice with Butternut Squash and Pomegranate

Vegan “Tuna” Salad

Charred Summer Vegetables

Roasted Vegetable Tacos with Cumin Cashew Crema

Roasted Vegetable Teriyaki Bowls

Blanched Kale Salad with Sesame Dressing, Figs, and Avocado

Sprouted Quinoa Black Bean Burgers with Pineapple Salsa

Green Curry Sweet Potato Noodle Bowls