Inside look

Inside look

Inside look

Inside look

10 High-Protein Vegetarian Lunch

Bean Salad: A protein-packed salad with cooked quinoa, black beans, diced bell peppers, cherry tomatoes, red onion, cilantro, and a lime-cumin vinaigrette.

Avocado Wrap: A whole wheat wrap filled with mashed chickpeas, avocado slices, spinach leaves, shredded carrots, cucumber slices, and a drizzle of tahini dressing.

Brown Rice: Stir-fried tofu cubes with mixed vegetables (such as broccoli, bell peppers, snap peas, and carrots) in a savory sauce, served over brown rice.

Lentil Patties: A Greek salad with mixed greens, cucumber, cherry tomatoes, red onion, Kalamata olives, feta cheese (or vegan feta), and homemade lentil patties.

Vegetarian Buddha Bowl: A nourishing bowl with cooked quinoa, roasted chickpeas, steamed broccoli, shredded kale, sliced avocado, pickled red cabbage, and a drizzle of tahini sauce.

Bean Soup: A sandwich with sliced mozzarella cheese, tomato slices, fresh basil leaves, and balsamic glaze on whole grain bread, served with a side of creamy white bean soup.

Pasta Salad: A pasta salad with whole wheat pasta, chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese (or vegan feta), and a lemon-herb vinaigrette.

Sweet Potato Fries: A veggie burger made with a plant-based patty, whole wheat bun, lettuce, tomato, onion, and avocado slices, served with baked sweet potato fries.

Portobello Mushrooms: Large portobello mushrooms stuffed with sautéed spinach, garlic, onions, and crumbled feta cheese (or vegan feta), baked until tender.

Edamame and Quinoa: A salad with mixed greens, cooked quinoa, shelled edamame, shredded carrots, sliced radishes, chopped almonds, and a ginger-soy dressing.


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