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Plant Based RD

Nourish Bowls

Nutrient dense nourish bowls loaded with vegetables, whole grains and starches, plant based proteins and dressings. Perfectly balanced to help keep you nourished.
  • Toasted quinoa salad topped with pomegranate seeds in a white bowl.

    Garlic Sage Toasted Quinoa Salad

  • Serving platter filled with rice salad and topped with glazed carrots, almonds and herbs.

    Lemon Glazed Roasted Carrots and Rice Salad

  • Bowl of marinated black beans on top of a mix of farro, crispy butternut squash, and brussels sprouts.

    Crispy Butternut Squash and Farro Power Bowl

  • A side view of a bowl of quinoa topped with roasted cauliflower, marinated onions and crispy chickpeas.

    Maple Lime Roasted Cauliflower and Chickpeas

  • Side view of crispy roasted brussels sprouts and squash topped with crispy chickpeas and herby dressing.

    Crispy Shaved Brussels Sprout Salad with Cilantro Lime Dressing

  • Side view of a bowl of rice, edamame, brussels slaw and crusted tofu drizzled with sauce.

    Sesame Crusted Tofu

  • Side view of a salad made with black rice, edamame, and avocado topped with cabbage slaw.

    Orange Miso Black Rice Salad

  • Bowl filled with hummus then topped with crispy rice, stewed tomatoes, roasted lentils, parsley, and pickled red onions.

    Crispy Rice Bowl with Hummus and Roasted Lentils

  • White bowl filled with a mixed zucchini orzo salad with sliced almonds, herbs and a wedge of lemon.

    Zucchini Orzo Salad

  • Top down shot of a cold noodle salad mixed with shredded carrots, cucumbers, tofu, bell pepper and pickled onions.

    Maple Lime Cold Noodle Salad

  • Serving bowl filled with chopped kale quinoa salad and topped with grilled tofu skewers and almond butter dressing.

    Chopped Kale Salad with Sweet Chili Almond Dressing

  • Large white bowl filled with rice, sauteed black beans and corn, and tomato salad all drizzled with a green basil sauce.

    Zesty Black Bean Rice Bowl with Lime Basil Sauce

  • Top down view of a bowl of tofu rice topped with mango salad and crispy chickpeas.

    Mango Chickpea Salad

  • Tossing the farro and charred corn salad together in a bowl.

    Skillet Charred Corn and Edamame Salad

  • Large bowl of lemon and sumac marinated chickpeas.

    Seared Lemon & Sumac Marinated Chickpeas

  • Close up of a bowl of roasted broccoli, snap peas, and potatoes topped with edamame, tahini sauce and scallions.

    Sweet Chili Roasted Potato Broccoli Salad

  • Close up view of a bowl of slaw topped with crispy chickpeas, sweet potatoes and sliced avocado.

    Cilantro Lime Slaw Bowl with Roasted Sweet Potatoes

  • Serving bowl filled with coconut rice, black bean mango salsa and topped with pepitas.

    Black Bean Mango Salsa Bowl

  • Bowl of cabbage noodles topped with marinated edamame, cilantro, scallions and hoisin peanut sauce.

    Roasted Cabbage Noodle Salad

  • Close up of broccoli crunch salad topped with toasted chickpeas and seeds.

    Broccoli Crunch Salad

  • Roasted potatoes mixed with roasted vegetables, edamame and creamy dressing in a bowl.

    Roasted Broccoli Asparagus Salad

  • Close up of a bowl of smashed cucumbers mixed with avocado and served over quinoa and topped with roasted chickpeas.

    Smashed Cucumber Avocado Salad

  • Top down view of a white bowl filled with crispy chunks of rice, baked plantain slices, black beans, avocado quarter and red pickled onions.

    Black Bean Plantain Bowls with Crispy Garlic Rice

  • Close up of a large bowl of rice, roasted chickpeas and chickpeas and a side of herby yogurt.

    Za’atar Maple Roasted Carrots and Chickpeas

  • Side view of a bowl of rice topped with orange miso charred cabbage, edamame, scallions and sesame seeds.

    Orange Miso Charred Cabbage

  • Top down view of a bowl filled with cubed roasted sweet potato, a chili oil bean salad and topped with sriracha yogurt dressing.

    Crispy Roasted Sweet Potato Black Bean Bowl

  • Plate of mashed sweet potato halves topped with roasted kale, lentils and a tahini sauce.

    Stuffed Sweet Potatoes with Crispy Lentils

  • Close up of a bowl of quinoa topped with some herby white bean salad and pickled onions.

    Herby Avocado White Bean Salad

  • Close up of a bowl of herby rice salad with chickpeas, tomatoes, pickled onions and hummus dressing.

    Herby Rice Salad with Crispy Za’atar Chickpeas

  • Gochujang cauliflower placed in a lettuce wrap with edamame, noodles and topped with scallions and sesame seeds.

    Gochujang Cauliflower Lettuce Wraps

  • Bowl of peanut tofu on top of rice, edamame, and cucumber slices.

    Easy Baked Peanut Tofu

  • Top down view of a white bowl filled with spinach, quinoa, cucumber slices, baked pita chips, marinated chickpeas and hummus.

    Balsamic Glaze Marinated Chickpea Salad

  • Mixed salad bowl of orzo, chickpeas, kale, squash, cranberries, pistachios and vinaigrette.

    Kale Orzo Salad with Maple Lime Vinaigrette

  • Loaded warm kale salad in a bowl topped with pistachios, pomegranate, parsley and tahini dressing.

    Warm Kale Salad with Maple Lime Tahini Dressing

  • Sliced oyster mushroom pernil off the mushroom stack on a cutting board.

    Vegan Pernil

  • Roasted cauliflower bowls topped with chipotle orange tahini sauce.

    Roasted Cauliflower Bowls with Orange Chipotle Tahini Sauce

  • White plate topped with roasted brussels sprout shreds and crispy tofu.

    Roasted Shredded Brussels Sprout Salad with Crispy Tofu

  • Creamy butternut squash orzo on a plate with sage infused mushrooms and crispy chickpeas on top.

    Creamy Butternut Squash Orzo

  • Bowl of rice with chickpeas and crumbled tempeh covered in an herby yogurt sauce.

    High Protein Roasted Chickpea Tempeh Bowls

  • Four jars stacked on top of each other filled with 4 different marinades including balsamic tofu, gochujang tofu, tofu feta and cilantro lime tofu.

    4 Tasty Tofu Marinades + How to Use Them

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