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

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

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

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

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

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

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

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

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

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