cilantro

Vibrant, flavorful, and nutritious, this plant-forward salad bowl combines chickpeas, roasted cauliflower and sweet potatoes, wholegrain brown rice, kale, fresh herbs, and dried cranberries with a zesty ginger turmeric vinaigrette for a hearty meal that’s sure to please.

Refreshing grilled shrimp tacos with a kick of jalapeno and poblano from Cholula® Green Pepper Hot Sauce.

Brown lentils combined with spinach, cilantro, jalapenos and curry powder baked & topped with sriracha dressing

Chicken, carrot, red pepper and onion mixed with sweet and spicy Thai vinaigrette in lettuce wraps

Roasted acorn squash with crispy red onions, pickled raisins, cilantro & a creamy yogurt lemon sauce. Recipe courtesy of Aramark Chef Jules Botham.

Avocado Chickpea Salad 1 cup chickpeas (canned, rinsed, drained)1/2 ea avocado1 Tbsp Greek yogurt (plain, nonfat)1/2 tsp lime juice (fresh)1 ea green onion (chopped)1 Tbsp cilantro (chopped)1/4 tsp salt (to taste)1/8 tsp pepper (to taste) In a bowl, smash together chickpeas and avocado with the back of a fork until you get the texture that

Lentil Salsa 1/2 cup lentils (green)1 lb tomatoes (finely diced)1/2 ea red onion (finely diced)1 ea jalapeno pepper (seeded, finely diced)1/4 cup cilantro (chopped)2 ea limes (juiced)1/2 tsp kosher salt Cook green lentils according to package directions. Strain and let cool completely.In a large bowl mix together cooked green lentils, tomatoes, red onion, jalapeno, cilantro,

Split Pea Avocado Mash Tostadas 1 cup split peas (cooked, cooled)2 ea avocado (pitted, peeled)1 ea garlic clove (peeled, minced)1/3 ea onion (sliced)2 Tbsp cilantro (chopped)1 ea lime (juiced)2 ea radishes (sliced)1 ea cucumber (sliced)8 ea small tortillas (of choice) Preheat oven to 450 degrees and line a baking tray with parchment paper.Spray the tortillas

Chickpeas and sweet potato make up this burger – the ultimate in meatless mains. Rubbed with Mojito Lime seasoning, it’s packed with on-point flavors of summer. Tuck grilled patties into pita bread and dress with grilled kale, heirloom tomato and creamy grilled corn topping. Over-the-top tasty!

Spicy Vegetarian Chili with Quaker® Oats Pepper puree3 cups low sodium vegetable broth (reduced 3/4 (divided))2 small poblano chili pepper (charred, peeled)1 medium Pasilla Chili Pepper (dried)Chili1/4 cup Quaker® Steel Cut Oats3 Tbsp vegetable oil1/2 cup mushrooms (quartered)1/2 cup yellow onion (diced)1/4 cup red onion (diced)1/4 cup carrot (finely shredded)3 cloves garlic (jumbo, minced)1/2 cup