Cauliflower and chickpeas are seasoned and roasted with warm spices and lemon zest in these meal-prep-friendly, high-protein, vegan dinner (or lunch!) bowls. Served with fresh baby spinach, quinoa, and a bright lemon parsley vinaigrette, you've never met a more satisfying or crave-worthy plant-based bowl. Golden Cauliflower Bowls with Lemon Parsley Vinaigrette Serves 4 Ingredients 1...
Grocery Basket with Fruits and Veggies

The content and photography for this post is courtesy of our friend and Registered Dietitian Nutritionist in-training, Abigail Taft of Abigail Taft Nutrition.  I’m so excited to be partnering with Heinen’s on their plant based initiative this spring! Eating plant based can mean something different to everyone, but my definition is simply a commitment to eating...

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com. This easy-to-make, deliciously Creamy Coconut Lentil Curry is a healthy vegetable-based recipe perfect for Meatless Monday. It’s easy to adapt this recipe by adding chicken or shrimp, but honestly it stands on its own with the deep layering of flavors. It...