Heat olive oil and minced garlic and onions. Fresh spinach, sliced tomatoes, and chickpeas. Season with cumin, paprika, and coriander. Simmer until a hearty stew forms.
Sauté a colorful mix of vegetables (broccoli, bell peppers, carrots) and tofu or shrimp in a pan. Add cooked quinoa and drizzle with soy sauce for a quick and flavorful stir-fry.
Roast bell peppers, zucchini, and eggplant in the oven. Spread hummus on a whole-grain wrap, add the roasted veggies, and roll it up for a satisfying and nutritious wrap.
Marinate shrimp in a mixture of fresh cilantro, lime juice, and a touch of olive oil. Grill the shrimp and serve them over a bed of mixed greens for a light and zesty salad.
Sauté diced sweet potatoes, chopped kale, and onions until they are tender. Top the hash with a fried or poached egg for a delicious and filling breakfast or brunch.
Toss cooked quinoa with diced cucumber, Kalamata olives, cherry tomatoes, and crumbled feta cheese. Dress the salad with a simple vinaigrette made from olive oil and lemon juice.
Stir-fry tofu and broccoli in a pan with teriyaki sauce until the tofu is golden and the broccoli is tender. Serve the mixture over brown rice for a tasty and satisfying meal.
Create "noodles" from zucchini using a spiralizer. Toss the zucchini noodles with your favorite pesto sauce and cherry tomatoes for a light and flavorful dish.