Roasted Veggies with Dairy Free Ricotta

vegetarian | gluten free | dairy free | egg free | soy free | vegan

30 minutes or less + overnight soaking for the cashews

What You’ll Need:

For the ricotta: **

1 c cashews, soaked overnight & drained

1/2 block firm tofu

juice of 1 lemon

3/4 tsp sea salt

.25oz fresh basil

3 cloves garlic

2 Tbsp olive oil

parchment paper

1 medium zucchini, sliced or diced

1 eggplant, skin peeled in stripes, then sliced or diced

sea salt and and an additional drizzle of olive oil

1 (15-20oz) jar marinara sauce, no sugar added

Optional: crushed red pepper

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**This makes a double batch of ricotta—you will only use about half for this dish!

Cover raw cashews with filtered water in a glass dish and leave at room temperature overnight.

Once cashews have soaked:

Preheat oven to 400*

Drain & rinse soaked cashews. Toss into a food processor or high speed blender with remaining ricotta ingredients. Puree until smooth & set aside.

Drizzle eggplant and zucchini lightly with olive oil & sea salt. Spread evenly on a baking sheet and pop into the preheated oven for 25 minutes.

Heat marinara in a small saucepan, covered, on low.

Serve roasted veggies with red sauce, prepared ricotta & crushed red pepper if desired. Be SO happy!

Serves 2.

Jasmine Rice Bowl

vegetarian | gluten free | dairy free | nut free

30 minutes or less

What You’ll Need:

1 c uncooked rice

½ bag frozen, shelled edamame (about 6oz)

1 head bok choy OR 3 heads baby bok choy, chopped

1 ½ Tbsp sesame oil

1 tsp sea salt

3 eggs, soft boiled

1 bunch radishes, sliced thin

1/2 bunch cilantro, minced

sesame seeds

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Combine rice with 2 ½ c water & a pinch of sea salt in a rice cooker or medium saucepan. Cook according to package instructions.

While rice cooks, bring a small pot of water to a boil for the eggs.

While water heats, combine bok choy, edamame, oil & salt in a large frying pan. Saute, stirring frequently, until wilted looking delish. Turn off heat & set aside.

Slowly spoon eggs into boiling water. Cook for 6 minutes to soft boil.

While eggs cook, divide prepared bok choy, edamame, radishes, cilantro & rice into 2 big bowls.

Rinse eggs with cold water. Peel, slice in half, and add to bowls. Sprinkle with sesame seeds & dive in!

Serves 2.

Garlic Tahini Buddha Bowl

vegetarian | gluten free | dairy free | soy free | nut free | vegan

40 minutes or less *

*Bake sweet potato ahead of time and cut prep time down to less than 25 minutes

What You’ll Need:

For the bowl:

½ c uncooked whole (not split) lentils

½ c uncooked quinoa

1 sweet potato

½ bunch (3-4) radishes, sliced into matchsticks

1 small bulb fennel, sliced thin

3/4 (5-7oz) bag baby salad greens, any variety

For the dressing:

4 cloves garlic

¼ c olive oil

½ tsp sea salt

Juice of 1 lemon

1 Tbsp tahini

1 Tbsp PURE maple syrup

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Preheat oven to 350*

Pierce potato with a fork. Rub with olive oil and sea salt. Bake for 30-40 minutes.

While potato bakes, combine lentils & quinoa with 1 ½ c salted water & a drizzle of olive oil. Bring to a boil, & simmer until the water is absorbed. (About 15 minutes).

Prepare dressing by combining all ingredients in a food processor or blender until smooth.

Choose 2 big-ol bowls to build your Buddhas, dividing prepared ingredients equally into each dish. Dive in be so happy!

Serves 2.

Thai Peanut Rice Bowl

vegetarian | gluten free | dairy free | egg free | vegan

30 minutes or less

What You’ll Need:

For the salad:

1/2 c uncooked brown rice

1/2 block organic, firm tofu, sliced lengthwise

1 sweet bell pepper, diced

1/2 bag slaw mix, any variety OR 1/2 small green or purple cabbage, thinly sliced

1/2 bunch fresh cilantro, chopped

1/3 pound baby spinach or other salad greens

3-4 green onions, chopped

1/4 c roasted, unsalted peanuts

For the dressing:

3 Tbsp rice wine vinegar

1/4 c olive oil

3 Tbsp all natural peanut butter (no Jiff here guys, like for real)

1 Tbsp honey, local to your area

3 Tbsp Tamari

OPTIONAL: 1/2 Tbsp Sriracha

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Combine rice with 2 c lightly salted water. Cook according to package instructions, on the stovetop, or in a rice cooker.

Next, press tofu by layering on a large plate: tea towel, sliced tofu, tea towel, another plate. Press the top plate down gently with your hand & set side.

Meanwhile, whisk dressing ingredients in a small bowl.

Then, prepare & arrange salad veggies on 2 big ‘ol plates or one large bowl to share.. Cube pressed tofu & add to salads. Spoon cooked rice over top, toss with dressing & peanuts.

Dive in!

Serves 2.

Huevos Rancheros

vegetarian | gluten free | dairy free | soy free

20 minutes or less

What You’ll Need:

1 can black beans, drained & rinsed

1/2 tsp cumin

1/4 tsp sea salt

1 sweet bell pepper, any color, seeded & sliced

1/2 purple onion, sliced

1/4 tsp sea salt

1 Tbsp coconut oil

4 eggs

1 additional Tbsp coconut oil

salt & pepper to taste

1 avocado, sliced

1/2 bunch fresh cilantro, chopped

OPTIONAL: Sriracha hot sauce

4 corn tortillas

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Toss beans in cumin and salt. Divide evenly into (2) large serving bowls. Set aside.

*If you have a gas range: Set each tortilla directly on flame; 30 seconds each side to yield a perfectly crispy, chewy tortilla! You can do this in a large frying pan over an electric range, too!

Sauté pepper & onion in oil until aromatic. Transfer to serving bowls with beans.

In the same pan, heat remaining Tbsp of coconut oil. Use salt & pepper to taste. Crack eggs into pan & cook to your liking (we love them over hard for this dish, but you do what you love!)

Add cooked eggs to bowls. Top with sliced avocado, cilantro & sriracha if desired. Serve with tortillas for dipping & scooping!

Serves 2.

Strawberry Daiquiri Smoothie Bowl

vegetarian | gluten free | egg free | soy free | dairy free | vegan

15 minutes or less | batch prep

What You’ll Need:

1 pound (16oz) bag frozen strawberries

1 pound (16oz) bag frozen riced cauliflower

2 bananas, peeled, sliced in half & frozen

juice of 2 limes

8 Tbsp hemp hearts

4 Tbsp pure maple syrup

4 c unsweetened vanilla almond milk

OPTIONAL: unsweetened coconut shreds for topping

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Meal prep hack: Divide smoothie ingredients (omitting milk & toppings) into (4) wide mouth, pint size glass mason jars or quart size freezer baggies.

Secure lids/bags & pop into the freezer.

Pull out of the freezer, dump into a high speed blender, add milk & process into smoothie bowl goodness. Top with coconut if desired & die in with a spoon

Prefer to skip the bowl and have an on-the go smoothie? Increase milk to 1.5-2 cups per smoothie and sip through a straw!

Serves 4

Mediterranean Rice Bowls

vegetarian | gluten free | nut free | soy free

25 minutes or less

What You'll Need:

¾ c brown rice

½ Tbsp olive oil

½ tsp sea salt

1 pint cherry tomato, halved

1 clove garlic, sliced thin

½ c kalamata olive, halved

1 bag (5-7oz) baby spinach

1 can chickpeas, drained & rinsed

4oz block feta cheese, crumbled

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Combine rice with 1 ½ c filtered water & a dash of sea salt.  Cook on the stovetop or in a rice cooker according to package instructions. 

While rice cooks, sauté tomato, garlic & olive in olive oil & sea salt over medium high heat until juicy and aromatic. 

Add spinach to pan & stir until wilted.

Build rice bowls by dividing cooked rice, veggies, chickpeas & feta into 2 large bowls.  You will be so happy you did! 

Serves 2.

Crispy BBQ Tofu Bowl

gluten free, vegetarian, vegan, nut free, dairy free

What You’ll Need:

 ¾ c uncooked brown rice

1 block firm tofu, pressed & torn into chunks

¾ c BBQ sauce + extra for serving

Parchment paper

1 zucchini, sliced in half then quartered

2 ears of corn, kernals cut from the cob

½ Tbsp olive oil

½ tsp sea salt

1 avocado, halved & sliced

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Preheat oven to 425*

Meanwhile, slice tofu in half lengthwise. Press by layering on a plate: tea towel, tofu, tea towel, another plate. Set aside.

Combine rice with 1 ½ cups lightly salted water.  Cook on the stovetop or in a rice cooker according to package instructions. 

 While rice cooks, coarsely tear (literally!) pressed tofu into bite size chunks & toss with BBQ sauce.  Spread evenly on a baking sheet lined with parchment paper & pop into the oven for 15 minutes.

Toss zucchini & corn with olive oil & salt.  Add to baking sheet with tofu & roast for an additional 15 minutes.

Serve roasted veggies & tofu with cooked rice & sliced avocado.  Keep extra BBQ sauce around for drizzling ;)

Serves 2.

Rosemary Cauliflower Power Bowls

vegetarian | gluten free | soy free | dairy free | egg free | vegan

25 minutes or less

What You’ll Need:

2 c brown rice, quinoa or chickpea pasta

1 can full fat coconut milk

1/2 can filtered water (fill up half of the empty coconut milk can!)

1 tsp sea salt

1 tsp raw sugar

1 head cauliflower, broken into florets

.25oz fresh rosemary, minced

1 can kidney beans, drained & rinsed

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Bring a small pot of lightly sated water to a boil for the pasta & cook according to package instructions. .

Meanwhile, combine coconut milk, water, salt, sugar & cauliflower in a large pot. Turn on medium high heat, cover & cook for 20 minutes.

Turn cauliflower goodness off heat. Stir in rosemary & beans.

Ladle over cooked noodles. Just trust us here!!

Serves 2.

Southwest Power Bowl

gluten free | vegetarian | dairy free | soy free

25 minutes or less

What You’ll Need:

For the pico de gallo:

1 pint cherry tomato, diced

1 small bunch fresh cilantro, chopped

1 large shallot, minced

Juice of 1 lime

¼ tsp sea salt

Fresh cracked pepper

OPTIONAL: 1 fresh jalapeno, seeded & diced

For the bowl:

4 eggs

½ Tbsp coconut oil

1 avocado, sliced

1 can black beans, drained & rinsed

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Prepare pico de gallo by combining all ingredients in a medium bowl. (This can be done up to 5 days ahead of time, and stored covered in the fridge!)

Melt coconut oil in a skillet. Crack eggs into pan. They are perfect cooked over-hard for this dish--but do what you love!

Serve eggs with fresh pico de gallo, sliced avocado & black beans. Share with a friend.

Serves 2

Seriously Bomb Summer Kale Bowl

vegetarian | gluten free | nut free | egg free | soy free

30 minutes or less

What You’ll Need:

1 large sweet potato, cubed

1 Tbsp olive oil

sea salt to taste

parchment paper

For the drizzle:

2 Tbsp warm water

3 Tbsp tahini

juice of 1 lemon

3 cloves garlic

2 Tbsp olive oil

For the salad:

1 bunch kale, torn from stem into small pieces*

6-8oz buffalo mozzarella, cubed

1/2 pint cherry tomato, sliced in half or quartered

.25oz fresh basil, leaves chopped

Everything Bagel Seasoning

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Preheat oven to 400*

Cube sweet potato, toss in olive oil & salt & spread on a baking sheet lined with parchment paper. Pop into the oven for 20-25 minutes, or until a fork slides out smooth.

While potato bakes, combine ingredients for drizzle in a small blender or food processor. Puree until smooth & set aside.

Finally, prepare ingredients for salad, dividing equally between 2 bowls, or in 1 large serving dish to share. *As you tear the kale from stem, massage (literally!) through your fingers as you drop each piece into a large bowl.

Top with prepared sweet potatoes, tahini drizzle & everything bagel seasoning. Dive in and be so, so happy!

Serves 2.

Kale Power Bowl

vegetarian | gluten free | dairy free | nut free | vegan

30 minutes or less | batch prep

What You’ll Need:

1 1/2 c uncooked brown rice

1/2 Tbsp sesame oil

pinch sea salt

2 bunches kale, torn from stems into small pieces

1/4 c + 2 Tbsp sesame oil

2 Tbsp Tamari

2 cans chickpeas, drained & rinsed

1 bunch radishes, trimmed & sliced thin

1 1/2 bunches cilantro, chopped

Optional, but highly recommended: Everything Bagel Seasoning OR make your own (recipe below)

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Combine rice with 1/2 Tbsp oil & salt in a rice cooker or on the stovetop & cook according to package instructions.

In a large skillet or Wok, saute kale in remaining oil. Depending on how big your pan is, you may have to do this is batches, or add greens to pan as greens cook down and create more space. Stir constantly to prevent burning.

When kale is bright green and smells fab, turn off heat and stir in Tamari.

Divide prepared rice & kale evenly into (4) containers for easy grab & go throughout the week OR into one large serving dish to share.

Add chickpeas, radishes & cilantro. Sprinkle with bagel seasoning and be so happy!

If you are making your own Everything Bagel Seasoning, combine in a small jar:

1 Tbsp sesame seeds

1 Tbsp sea salt

1 Tbsp dried minced garlic

1 Tbsp dried minced onion

1 Tbsp poppy seed

Serves 4.

Falafel Bowl

vegetarian | gluten free | soy free | nut free | dairy free | vegan

40 minutes or less | batch prep

What You’ll Need:

For the falafel:

1 red/purple onion, quartered

4 cloves garlic, peeled

2 cans chickpeas, drained & rinsed

1/2 c unsalted sunflower seeds

1/2 c olive oil

3/4 c chickpea/garbanzo bean flour

1/4 c filtered water

1/2 tsp black pepper

1 tsp sea salt

1 Tbsp cumin

1 Tbsp coriander

2 1/2 tsp chili powder

1/2 tsp turmeric

parchment paper

For the bowls:

1 bunch radishes, trimmed & sliced thin

1/2 red onion, sliced thin

1 c pitted kalamata or mixed olives, sliced in half

1 English cucumber, sliced thin

1 pint cherry tomato, sliced in half

1 large bunch parsley, chopped

1 (6-8oz) container prepared hummus

sesame seeds

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Preheat oven to 375*

Put the onion & garlic in a good processor and pulse until chopped. Add remaining fallafel ingredients; puree until you have a smooth-ish consistency!

Line a baking sheet with parchment paper.

Using a 1/4 size measuring cup, scoop heaping portions of batter onto lined baking sheet. You will get 10-12 falafel, depending on how big you scoop!

Sprinkle falafel with sesame seeds and gently pat down with your fingers into patties. Pop into the oven for 20 minutes.

While falafel bakes, prepare bowl(s). Divide ingredients evenly into (4) containers for easy grab & go throughout the week OR into one large bowl/platter for serving.

Allow falafel to cool completely before moving/serving

Add 3-4 falafel patties + a generous scoop of hummus into each bowl, or serve it all family style to share!

Serves 4-5

Vegetarian Bibimbap Bowls with Quick Pickles

vegetarian | gluten free | dairy free | nut free

30 minutes or less

What You’ll Need:

1/2 c uncooked rice

For the quick pickles:

3 carrots, peeled into ribbons with a veggie peeler

1/4 c white vinegar

pinch of sea salt

For the stir fry:

1 inch hunk fresh ginger root, minced

1 pint mushrooms, any variety, sliced

1 medium, or 2 small, zucchini

2 Tbsp Tamari

1 Tbsp honey

2 Tbsp sesame oil

OPTIOANL: 2 tsp Sriracha hot sauce

2 eggs

For serving:

sesame seeds

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Combine rice with 1 1/2 c lightly salted water. Cook on the stovetop, or in a rice cooker until tender (about 20m).

Then, combine carrot ribbons with vinegar & salt in a small bowl. Set aside!

While everything works its magic, combine ingredients for the stir fry in a large frying pan or Wok. Sauté until veggies are tender and aromatic.

Divide cooked stir fry veggies to (2) large bowls. Crack eggs into the same pan and cook as desired. We love them over easy for this dish, but do what you love!

Add one cooked egg to each bowl. Add prepared rice. Use a fork to scoop pickled carrots into bowls, and top with sesame seeds.

Share with a friend!

Serves 2.

Curry Noodle Bowls

vegetarian | gluten free | egg free | dairy free | vegan

25 minutes or less

What You’ll Need:

4 ounces rice noodles

1 broccoli crown, chopped

1 sweet bell pepper, diced

1 (5oz) bag slaw mix, any variety, or 1 little cabbage, sliced

1 block organic, firm tofu, cubed

For the broth:

1 Tbsp coconut oil

1 small purple onion, minced

1 Tbsp fresh ginger, minced

.5oz fresh cilantro, minced

1 can full fat coconut milk

1 can filtered water (just use the coconut milk can, obvi)

2 Tbsp Tamari

1 Tbsp raw sugar 

2 Tbsp red curry paste

1 tsp sea salt

OPTIONAL: 1 Tbsp Sriracha

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Bring a pot of lightly salted water to a boil for the noodles & cook according to package instructions.

Slice tofu in half lengthwise. Press by layering on a plate: tea towel, tofu, tea towel, another plate. Press lightly on the top plate to begin releasing moisture from tofu & set aside.

Next, sauté onion & ginger in a deep frying pan or Wok with coconut oil until aromatic.  Add remaining ingredients for the broth.  Cover, bring a boil.  Reduce heat & simmer.

While all of this goodness is happening, prepare the bowls: Divide prepared veggies, pressed, diced tofu, & cooked noodles evenly among 2 big soup bowls.  Use a ladle to cover each bowl with broth. Allow the bowls to sit for a few minutes before diving in to flash steam the veggies.

Prepare to blow your own mind.  Invite a friend.

Serves 3.

Loaded Breakfast Potato

gluten free | vegetarian | dairy free | egg free | soy free | vegan

40 minutes or less* | batch prep

*Reduce prep time to less than 10 minutes by baking sweet potatoes ahead of time

What you’ll need:

4 small sweet potatoes OR 2 large

1 Tbsp olive oil

pinch sea salt

4 c blueberries, fresh or frozen 

4 Tbsp natural peanut butte, no sugar or oils added

8 Tbsp hemp hearts

cinnamon

pinch sea salt

Optional, for Serving:

pure maple syrup

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Preheat oven to 350*

Pierce potatoes with a fork. Drizzle with olive oil over potatoes & sea salt. Rub (literally!) to evenly coat each spud. Bake for 30-40 minutes, or until a fork slides out smoothly.

Cube cooked sweet potatoes & divide ingredients equally into (4) separate glass containers for easy grab and go throughout the week.

Enjoy cold, right out of the fridge, or warmed up all week long!

Serves 4.

Fajita Bowls

vegetarian | gluten free | dairy free | egg free | soy free | nut free | vegan

30 minutes or less*

*Cooking rice ahead of time cuts prep time to less than 20 minutes

What You’ll Need:

1/2 c brown rice (about 1c cooked)

1 bell pepper, any color, seeded & cut into strips

1 pint mushrooms, any variety, sliced

1 red/purple onion, sliced thin

1 Tbsp olive oil

sea salt & pepper to taste

1 can black beans, drained & rinsed

1/2 (12oz) jar salsa, no sugar added

1 avocado, sliced OR 5-10oz container prepared guacamole

.5oz fresh cilantro, chopped

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Combine rice with 1 1/2 c lightly salted water on the stovetop, or in a rice cooker, according to package instructions.

While rice cooks, saute pepper, onion & mushrooms with olive oil, salt & pepper in a large frying pan until aromatic.

Build bowls by combing rice, fajita veggies and toppings in a big ‘ol bowl. Share with a friend!

Serves 2.

Pesto Cauliflower Power Bowl

vegetarian | gluten free | egg free | soy free

30 minutes or less

What You’ll Need:

1 head cauliflower, broken into florets

1 (5-7oz) jar pesto*

parchment paper or a silicone mat

1/2 c lentils
1/2 c quinoa

sea salt to taste

Optional, for serving:
parmesan cheese, shredded

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Preheat oven to 425*

Toss cauliflower in pesto (reserve a Tablespoon or two for drizzling later!). Spread evenly onto lined roasting pan & pop into the oven for 30 minutes,

While cauliflower roasts, combine lentils & quinoa with 1 1/4 c lightly salted water on the stove top or in a rice cooker. If using stovetop, bring to a boil, and simmer until water is absorbed. (About 15 minutes)

Top prepared cauliflower & lentils/quinoa with parmesan cheese. Drizzle with any remaining pesto. Share with a friend!

Serves 2.

*If allergens are a concern, check ingredient label to ensure the variety you choose is free of soy and egg ingredients.

Sweet Tahini Smoothie Bowl

vegetarian | gluten free | dairy free | nut free | egg free | soy free | vegan

15 minutes or less | batch prep

What You’ll Need:

4 bananas, peeled, sliced in half & frozen

1 (12oz) bag frozen riced cauliflower

2 c frozen cherries

12 Medjool dates

8 Tbsp tahini

4 c unsweetened vanilla almond milk

OPTIONAL toppings:

cinnamon

sliced banana (fresh)

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Meal prep hack: Divide smoothie ingredients (omitting milk & toppings) into (4) wide mouth, pint size glass mason jars or quart size freezer baggies.

Secure lids/bags & pop into the freezer.

Pull out of the freezer, dump into a high speed blender, add milk & process into smoothie bowl goodness. Top with banana slices and cinnamon if desired and enjoy.

Prefer to skip the bowl and have an on-the go smoothie? Increase milk to 1.5-2 cups per smoothie and sip through a straw!

Serves 4

Miso Bowl with Potstickers

gluten free | vegetarian | vegan | dairy free | nut free | egg free

25 minutes or less

What You’ll Need:

2 cloves garlic, minced

2 inch hunk fresh ginger, minced

2 Tbsp sesame oil

.25oz fresh chives

½ bunch fresh cilantro

2 Tbsp rice wine vinegar

2 Tbsp Tamari

6 Tbsp white/yellow miso pasta

6 c filtered water

1 20-24 ounce package frozen rice wrapper potstickers OR dumplings*

3 heads baby bok choy OR 1 (5-8oz) bag baby spinach, chopped

1 ½ c shelled edamame

For serving:

OPTIONAL: 1 jalapeno, sliced thin

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Sauté garlic & ginger in sesame oil until aromatic.

Add remaining ingredients for broth, stir & bring to a low simmer over medium-high heat

Reduce heat, add potstickers, greens & edamame.. Cook until tender, about 5-8 minutes.

Dish into 2 large soup bowls, and enjoy with a friend.

Serves 2.

*Potstickers/dumplings are sometimes made with wheat wrappers. Look for rice wrappers on the ingredient label.