Quinoa tossed in a homemade pesto, topped with roasted butternut squash and red onion, sautéed spinach, and avocado. Gluten-free, Vegan.

These Curried Red Lentil Bowls with sprouted brown rice and mint chutney are a satisfying vegan dinner.

Roasted brussels sprouts, potatoes, kale, and chickpeas topped with homemade pea pesto and toasted pumpkin seeds! Gluten-free, vegan.

Made with za’atar roasted vegetables and chickpeas, parsley tahini sauce, and pomegranate seeds, these bowls are a celebration of fall.