Rainbow Chickpea Quinoa Bowl
A bright, fibre-rich bowl with quinoa, chickpeas, crunchy vegetables and a lemon-tahini drizzle.
Colourful plant-based meals built around vegetables, legumes, whole grains, nuts and seeds.
A bright, fibre-rich bowl with quinoa, chickpeas, crunchy vegetables and a lemon-tahini drizzle.
A warming one-pot soup using red lentils, tomatoes and spinach, with herbs doing the work instead of excess salt.
A creamy make-ahead chia pudding packed with berries and seeds.
Crisp tofu and green vegetables in a lively ginger-lime sauce.
Colourful plant-based tacos with smoky sweet potato, beans, cabbage and avocado.
A velvety dairy-free soup made creamy with blended pumpkin and lentils.
A no-cook salad of white beans, tomato, cucumber, herbs and lemon.
A fragrant, weeknight curry with cauliflower, chickpeas, tomato and spinach.
A portable lunch with wholemeal wraps, hummus and colourful roasted vegetables.
A rich plant-based pasta sauce with lentils, walnuts and hidden vegetables.
Crunchy lettuce cups filled with tofu, vegetables, lime and herbs.
A smooth green soup with broccoli, white beans and almonds for extra body.
All the freshness of sushi in an easy bowl with edamame, avocado and vegetables.
Soft lentil and bulgur patties served with herbs, lettuce and lemon.
A vivid, naturally sweet soup brightened with ginger and orange.
Earthy beetroot, citrus, greens and walnuts in a fresh whole-food salad.
Capsicums filled with quinoa, black beans, corn, tomato and herbs.
A green, protein-rich bowl with edamame, quinoa, avocado and crunchy vegetables.
A vegetable-packed soup that builds flavour from garlic, herbs and lemon rather than extra salt.
A crunchy chilled noodle salad with tofu and a tangy peanut-lime dressing.
Soft snack bites made with banana, oats, cacao and nuts—without added sugar.
A refrigerator jam thickened with chia seeds, with no added sugar.
A hearty batch-cook chilli with three beans, vegetables and smoky spices.
A satisfying bowl with tempeh, brown rice, vegetables and a light peanut-lime sauce.
A lighter coconut noodle soup loaded with tofu and vegetables.
A fresh meal-prep salad with quinoa, peas, herbs and lemon.
A cooling summer salad with watermelon, cucumber, lime and mint.
A warm gluten-free breakfast with buckwheat, pear, cinnamon and seeds.
A deeply savoury plant bowl with roasted cauliflower, lentils, greens and tahini.