Creative Plant-Based Cooking

Creamy sweet potatoes get rolled in nutty pecans and spices, then baked for a cozy, handy side you can make in advance.

Juicy berries, quinoa, fresh herbs, and almonds all tossed for a crunchy, vibrant summer bowl.

You get crispy, sweet chickpeas dusted with cinnamon. Kids and grownups both love snacking on these.

Carrots and beets come together with burrata and a honey rosemary dressing for a punchy, cheerful bite.

Chickpeas get tossed with cocoa and stevia, then air fried or roasted until they're crisp, sweet, and light.

Lightly roasted asparagus and radishes with zingy mustard dressing make this cheerful side, great for springtime.

Chinese eggplant soaks in a garlic-packed sauce, then gets topped with green onions and scooped with warm rice. Big, bold flavors in every bite.

Miso, tahini, sweet potatoes, beans, broccolini, and sweet-spiced pecans pack lots of goodness into this bowl.

Crunchy okra, smoky flavor, golden and simple. Even picky eaters reach for seconds.