Toss grilled chicken breast with a mix of fresh greens, cherry tomatoes, cucumber, and a light vinaigrette.
Cook quinoa and top it with sautéed vegetables, chickpeas, and a drizzle of tahini or a squeeze of lemon.
Stir-fry tofu with a colorful mix of vegetables like bell peppers, broccoli, and snap peas. Season with soy sauce or teriyaki sauce.
Place salmon fillets on a sheet pan surrounded by a mix of seasonal vegetables. Season with herbs, olive oil, and bake.
Spread hummus on a whole grain wrap and fill it with sliced cucumbers, tomatoes, shredded carrots, and greens.
Make a quick and hearty vegetarian chili with beans, tomatoes, corn, and spices. Serve with a dollop of Greek yogurt.
Whip up a speedy fried rice with cooked brown rice, scrambled eggs, peas, and diced carrots.
Cook whole grain pasta and toss it with a mix of sautéed seasonal vegetables, olive oil, garlic, and herbs.
Combine cooked quinoa with grilled shrimp, cherry tomatoes, avocado, and a lime vinaigrette..
Create a bowl with canned chickpeas, cucumber, cherry tomatoes, olives, feta cheese, and a drizzle of olive oil.