Tri-colour quinoa, sautéed kale topped with tahini and lime, sriracha roasted chickpeas, browned zucchini medallions, and curry baked sweet potato rounds.
(via garden-of-vegan)
Baked tofu (marinated in sriracha, light soy sauce, and olive oil), sliced avocado, shredded carrots, black beans, roasted garlic hummus, and hemp hearts on a bed of baby spinach.
Lightly sautéed zucchini noodles, baked tofu (marinated in light soy sauce, sriracha, and olive oil), shredded carrot, tri-colour quinoa (cooked in vegetable broth), and sliced avocado.
Vegan lunch bowl - Baked tofu (flavoured with light soy sauce and sriracha), grape tomatoes, sautéed zucchini, tri-colour quinoa (cooked in vegetable broth),sautéed carrot shreds, sliced avocado and hummus.