Paella-Inspired Vegetable Saffron Bowl
Veggies: Sweet potato, bell pepper, tomato, zucchini, onion Spices: Saffron, paprika, garlic, lemon Base: Cauliflower “rice” or cubed steamed pumpkin
Minestrone-Inspired Root Veg Soup
Veggies: Carrot, parsnip, celery, zucchini, sweet potato Broth: Garlic, tomato, thyme, lemon Serve with: Roasted beet salad
Zucchini Ribbon “Pasta” with Tomato-Basil Sauce
Noodles: Zucchini ribbons or steamed squash Sauce: Tomato, garlic, fresh basil, and celery Topping: Dulse flakes or sautéed mushrooms for umami
Stuffed Bell Peppers with Sweet Potato Mash
Filling: Mashed sweet potato, tomato, onion, garlic, parsley Roasted until golden, served with sautéed spinach and lemon
Moussaka-Inspired Eggplant & Pumpkin Stack
Layers: Roasted eggplant, mashed pumpkin, garlic-tomato sauce Bake: Until soft and melded Topping: Chopped parsley and lemon zest
Gado-Gado–Inspired Platter
Components: Steamed greens and carrots Baked sweet potato coins Fresh cucumber Drizzle of date-ginger-lime sauce
Rendang-Inspired Veggie Stew
Base: Pumpkin and mushroom stew with garlic, ginger, cinnamon, chili Add-ins: Sweet potato, tomato, herbs Optional PM Add-On: Coconut water for creaminess
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