Naked Lunch

Pilaf, black beans, sweet potato, kale, mushroom, mixed peppers, and feta, tossed with herb vinaigrette and topped.

Brown rice, miso-roasted tofu, carrots, seaweed, zucchini, and mushrooms, tossed with toasted sesame oil and topped with kimchi, pea shoots, sesame seeds, and lime wedge.

Brown rice, spinach, mixed peppers, caramelized onions, carrots, tofu, cashew, and scallions, tossed with coconut curry dressing and topped with cilantro and lime juice.

Brown rice black beans with parmesan cheese, mixed peppers, olives, tomatoes, corn, garnished, with cilantro and jalapenos with lime jalapeno dressing.

Seasoned cauliflower and chickpea filling, kale slaw, hot sala Verde, and vegan crema on sprouted grain tortilla.

Marinated in lemon juice, dill, olive oil, and garlic served with brown rice, spinach, tomatoes, mushroom, and chimichurri dressing.

Brown rice topped with miso-roasted tofu, avocado, carrots, cucumbers, seaweed, sesame seeds, and a dash of soy sauce with ginger sesame dressing.

Kale, carrots, pilaf, and parmesan cheese, tossed with vegan caesar dressing and topped with balsamic-roasted Hearst of palm.

Turtle black beans, brown rice, sweet potato, green onions, and cabbage on a spelt bun with melted cheddar and guacamole, with a side of pretzels or greens.

Sweet potato stuffed with quinoa, black beans, mixed pepper, and pineapple, topped with avocado, cilantro, and jalapenos, with lime jalapeno dressing.

Carrot, kale, ginger, and parsley.

Apple, orange, beet, ginger, lemon, lime, and kombucha.

Apple, orange, spinach, and mint

Cucumber, celery, apple, kale, lemon, ginger, and green tea liquid extract.

Choose your base carrot, apple, orange, Add blend-ins Beet, kale, cucumber, spinach, celery, parsley, lemon, lime, ginger, mint.