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We use 100% buckwheat noodles (GF & whole grain!!) in our soba noodle dishes at Sprinly. Tossed lightly in nutty toasted sesame oil, these noodles are so tasty you could snack on them alone! But that would be boring — so we added our classic peanut sauce (it has a kick!), house marinated tofu, and some beautiful fresh vegetables — carrots and broccoli. It's one of those veggie-packed Sprinly favorites our clients count on to satisfy a hungry belly & make you go....Mmmm!

Take a trip to Sprinly's Italian Kitchen with our delectable, creamy sunflower seed pesto sauce served with gluten-free pasta, spinach, cherry tomatoes, and flavorful sun-dried tomato cakes. Hearty, fresh, flavorful, and satisfying are just a few words that come to mind while savoring this dish with every bite.

Take a trip to Sprinly's Italian Kitchen with our delectable, creamy sunflower seed pesto sauce served with gluten-free pasta, spinach, cherry tomatoes, and flavorful sun-dried tomato cakes. Hearty, fresh, flavorful, and satisfying are just a few words that come to mind while savoring this dish with every bite.

Are you ready for a plant-based white sauce? So are we! Enter the Lemon Garlic Cream Sauce. Made from parsnips, hemp seeds, and creamy coconut milk, the result is rich and full of flavor. Stir the sauce into brothy rice and buttery lentils to create a luscious protein-rich risotto. To contrast the richness, marinated and roasted portabella mushrooms and bright green sweet peas are peppered throughout. Alright, let's eat!

Maybe it's hearsay, or maybe it's a fact… acorn squash is one of the most loved squashes. That luscious, sweet, creamy squash is delightful year-round, no wonder it's a favorite! Roasted with maple syrup and parsley, this acorn squash is paired with a bed of kale, quinoa, and topped off with lemon vinaigrette and pesto. Can you say, "Oh my Gourdness!"??

Sweet potatoes are, well…sweet. Naturally, of course, but they are who they are, don’t judge them! To offer our sweet little potato a little balance to its life we smothered it with a rich, nutty tahini puree. Sitting atop hearty red rice and fresh kale, this dish has it all. A kiss of lemon from our vinaigrette pulls it all together. Enjoy!

Sweet potatoes are, well…sweet. Naturally, of course, but they are who they are, don’t judge them! To offer our sweet little potato a little balance to its life we smothered it with a rich, nutty tahini puree. Sitting atop hearty red rice and fresh kale, this dish has it all. A kiss of lemon from our vinaigrette pulls it all together. Enjoy!

Our nutrient-packed smoky paprika beet medallions are served over ancient quinoa, fresh bell peppers, sliced granny smith apples, cherry tomatoes, and a bed of baby kale and spring mix. It's then paired with a tangy, creamy golden paprika sauce to give it an extra kick! A lunchtime favorite, this lighter meal will be sure to brighten your afternoon.

Our nutrient-packed smoky paprika beet medallions are served over ancient quinoa, fresh bell peppers, sliced granny smith apples, cherry tomatoes, and a bed of baby kale and spring mix. It's then paired with a tangy, creamy golden paprika sauce to give it an extra kick! A lunchtime favorite, this lighter meal will be sure to brighten your afternoon.

Craving that traditional burger and fries? Trade in that heavy fast-food version for our Mushroom Sliders with Herbs de Provence Home Fries. Half the caloric burden, 100% better quality ingredients. These cute sliders boast some sweet and savory flavor, wrapped in radicchio lettuce leaves with a zing of tomato basil compote. We even included some vegan ranch for the fries. Bam!

Craving that traditional burger and fries? Trade in that heavy fast-food version for our Mushroom Sliders with Herbs de Provence Home Fries. Half the caloric burden, 100% better quality ingredients. These cute sliders boast some sweet and savory flavor, wrapped in radicchio lettuce leaves with a zing of tomato basil compote. We even included some vegan ranch for the fries. Bam!

If we do say so ourselves…our Pineapple Glaze sauce is pretty bangin'. Well, it's back again (by popular demand!), and this time we have paired it with crunchy black and white sesame-crusted tofu, fresh bell peppers, sliced red onions, and garlic-infused Forbidden Rice. This is Asian fusion at its finest! Dig in! 

If we do say so ourselves…our Pineapple Glaze sauce is pretty bangin'. Well, it's back again (by popular demand!), and this time we have paired it with crunchy black and white sesame-crusted tofu, fresh bell peppers, sliced red onions, and garlic-infused Forbidden Rice. This is Asian fusion at its finest! Dig in! 

We admit it. The beet can be a bit much. A little in your face if not handled well, but we still love ’em. So the question is — how do we take the “edge” off our little beet friend? Add a little smokiness to that bold beast, and pair it with our bright and light cilantro dressing — that's how! 

This home-style, protein-packed black bean soup is paired with a fresh Southwestern corn salsa medley, carrots, cherry tomatoes, spring mix, and our zesty Cilantro Lime dressing. Arribà!

Get ready for this Italian classic with a modern twist - arrabiata sauce served with spaghetti squash. Our arrabiata is made with organic San Marzano tomatoes and some fire-roasted red peppers. It has a little *kick* to it, but it's not overly spicy. We paired it with roasted spaghetti squash, a nutritious and lower carb alternative to pasta, fresh kale, and nut-free sunflower seed "parmesan". Buon appetito!

Get ready for this Italian classic with a modern twist - arrabiata sauce served with spaghetti squash. Our arrabiata is made with organic San Marzano tomatoes and some fire-roasted red peppers. It has a little *kick* to it, but it's not overly spicy. We paired it with roasted spaghetti squash, a nutritious and lower carb alternative to pasta, fresh kale, and nut-free sunflower seed "parmesan". Buon appetito!

Arroz con pollo is a popular Spanish dish, but as the Sprinly family is well aware - No hay pollo aqui We've replaced that chicken with tempeh seasoned with a spice mixture to add both flavor and richness to the dish. We also marinate the tempeh in a classic mojo sauce, the same one we serve the final dish with, bringing the dish together as the classic it truly is, chicken or no chicken. Well-seasoned rice sits below it all, topped with the sweet and refreshing red peppers and sweet peas. And of course, this dish is topped off with fried plantains traditionally, but we took the baking route and went with bananas for a sweeter flavor profile. Buen Provecho!

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We're celebrating a tried and true palate pleaser — sweet and sour! Widely accepted to have originated in Southern China, this tasty combination of flavors has been a worldwide favorite for generations. In this dish, delicious baked tofu and naturally delicious broccoli are smothered in sauce and served with steamed red rice and pickled red onions for a satisfying crunch! Yum!

Dried shiitake mushrooms might not be the prettiest things you've ever seen in the grocery store, but those little guys are titans of the umami world. We start this dish off making a shiitake broth by hydrating those little titans in hot water, allowing them to seep all their flavor into the broth. We then cook down onions, garlic, and corn (more Umami please!), add that special broth back in, add some fresh thyme, and finish it all off with a little coconut milk to pump up the natural creaminess that comes from corn. Notice our green friends on the pasta? Careful! Though 9 out of 10 are very mild, there is always a chance you will get the "spicy" one. Nibble a little at a time as you eat your creamy corn pasta, they are destined for each other!

We woodsmoke the sweet potatoes with cherry wood, not just adding an incredible flavor, but also fundamentally changing the texture of the potato making it even more pleasing than normal — unctuous and out of this world! Top this *seemingly* simple (anything but!) taco with our roasted red pepper salsa, crunchy pepita topping, and cilantro crema for a flavor party!

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We sourced the most delicious yellow curry paste directly from Thailand. You'll taste that authentic flavor and freshness in the warming spices of the yellow curry, which is rich and luxurious from creamy cashew butter and coconut milk. Stewed in the curry, eggplant soaks up all of the flavor, and sweet potatoes give it that hearty stew-like feel. Combined with nutritious forbidden rice, this meal will have you feeling like Thai royalty. Check, please!