ground cumin

Char-grilled boneless chicken breast that has been marinated in a mild curry-yogurt blend

Easy, delicious, 10-minute vegan taco “meat” made with walnuts, tomatoes, spices, and peppers! The perfect balance of spice and smokiness, and loaded with protein and healthy fats. Add to tacos, nachos, salads, and more!

Simple to make, easy to share, and most importantly, delicious to eat.

Mini-peppers replace tortilla chips as the base for this vegetarian appetizer. Drizzle them with a little Avocado Crema (recipe below).

Summer squash, sun-dried tomatoes, peppers & onions over toasted lemon couscous with side of hummus

Bell peppers stuffed with a spicy black bean and rice filling topped with spaghetti sauce

Roasted mojo marinated turkey breast

Southwest black bean cake on mixed greens with cilantro-lime crema

Quinoa salad with avocado, corn, jalapeno and tomato. Shown with Southwest Black Bean Cake and Cilantro-Lime Crema*

White Bean Chicken Chili 1 cup Chobani® Whole Milk Plain Greek Yogurt3 Tbsp canola oil3/4 cup yellow onion (chopped)1 tsp garlic (minced)1 lb boneless, skinless chicken breast (1/2" diced)1 tsp ground cumin1 tsp dried oregano1/4 tsp cayenne pepper1/2 tsp kosher salt1/2 tsp fresh ground black pepper3 cups canned cannellini beans (low-sodium, rinsed)1/4 cup canned green