Plant-Based

A drizzle of smooth, creamy tahini elevates this simple Roasted Veggie-Black Bean Bowl into a satiating, tasty meal.

Have some extra veggies on hand?

This Lentils Over Kale and Fresh Herb Salad is a simple, elegant dish.

This Sweet Potato Stack dish layers satisfying baked sweet potato and tofu with tasty hummus and fresh avocado for a colorful, hearty meal.

This Chorizo Wrap combines fresh lettuce with smoky Abbot's Butcher "Chorizo" and cool plant-based "sour cream" for a complex and delicious Plant-Based Whole30 anytime meal.

This Cauliflower, Carrot, and Chickpea Skillet is a one-pan recipe that's perfect as a quick weeknight recipe with minimal cleanup required.

This flavorful, Crunchy Smashed Chickpea Salad is the perfect Plant-Based Whole30 lunch.

Looking for a hearty, flavorful breakfast for your Plant-Based Whole30 weekly menu?

This Chickpea, Tomato, and Veggie Skillet is a Plant-Based Whole30 breakfast dish that balances smoky flavors from the fire-roasted tomatoes and Ras El Hanout spice with tangy plant-based “sour cream” and delicately sweet sweet potatoes.

​Transform rutabagas into crispy oven fries seasoned with rosemary, oregano, and garlic powder.

This salad will have those who think they don’t like kale going for seconds!