Sinigang-Inspired Tamarind-Free Veggie Soup
Broth: Tomato, lemon, garlic, celery, ginger Veggies: Okra, eggplant, sweet potato, greens
Adobo-Inspired Garlic Mushroom & Veg Bowl
Base: Mashed kabocha or sweet potato Topping: Garlic, mushroom, onion, tomato, lemon, black pepper Herb: Bay leaf, parsley
Gỏi Cuốn-Inspired Lettuce Wraps
Wraps: Butter lettuce or collard leaves Filling: Carrot, mango (PM), avocado (PM), zucchini, herbs Dip: Lemon-date-garlic sauce
Pho-Inspired Zucchini Noodle Bowl
Broth: Garlic, ginger, star anise, cinnamon, and lemon Toppings: Zucchini noodles, mushroom, fresh herbs, sweet potato slices Side: Shredded lettuce, mint, basil
Tom Yum-Inspired Soup
Broth: Lemongrass, ginger, garlic, chili, lime Add-ins: Mushrooms, sweet potato, tomato, scallions, zucchini
Green Curry Veggie Bowl (Fat Allowed)
Curry: Steamed cauliflower blended with coconut water, garlic, ginger, lime, basil Veggies: Zucchini, sweet potato, mushroom, bok choy Serve with: Cucumber-mint salad
Biryani-Inspired Spiced Root Veg Bake
Veggies: Carrot, beet, zucchini, sweet potato, parsnip Spices: Garam masala, cumin, coriander, cinnamon Top with: Chopped cilantro and lemon
Thali-Inspired Plate
Components: Mashed sweet potato with turmeric Roasted squash curry with cumin and garlic Steamed greens with lemon Carrot-date chutney (no vinegar)
Kimchi-Free Veggie Stew (Spicy Veg Jjigae)
Stew: Tomato, sweet potato, zucchini, mushroom, garlic, nori Spices: Chili powder, lemon, green onion, ginger Serve with: Cauliflower rice or squash
Bibimbap-Inspired Sweet Potato Bowl
Base: Roasted sweet potato cubes Toppings: Shredded carrot, spinach, mushroom, cucumber, beet Drizzle: Lemon, garlic, dulse, and scallion