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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.

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 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!

Veggie burgers are more popular than ever, but they've been around for centuries! Our take on this tried and true favorite is honestly healthy and simply delicious. It's packed with nutrients and flavor, and our sweet potato home fries make this a classic combination!

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!

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 sweet cauliflower 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!

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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!

Do you remember Mexican jumping beans? Yeah, I didn’t think so (#oldschool). Well, you won’t forget this three-bean chili anytime soon. Matter of fact, after you take a bite of our veggie & bean packed chili combined with that vibrant pesto, you’ll be jumping out of your own chair!

Our Tikka Masala is filled with a medley of vegetables including cauliflower, zucchini, garbanzo beans, and sweet green peas. Full of that warming curry flavor & made creamy with coconut milk, this curry is served with a side of whole grain brown rice to soak up all of that goodness.

Our Tikka Masala is filled with a medley of vegetables including cauliflower, zucchini, garbanzo beans, and sweet green peas. Full of that warming curry flavor & made creamy with coconut milk, this curry is served with a side of whole grain brown rice to soak up all of that goodness.

The historic Waldorf Astoria created a beautiful salad in 1896 that took off with instant success. How can you go wrong with a balance of sweetness, saltiness, and creaminess? That's exactly what we thought - and why this plant-based Waldorf Salad will blow your mind. The classic toppings, red grapes, green apples, walnuts, and celery, are paired with our own Sprinly tzatziki dressing and soy-free chickpea ofu, crusted in fresh herbal goodness.

You know what I love? Pad Thai delivered right to my door. You know what I don’t love? How I feel after I eat it ;) Well, Sprinly to the rescue! We’ve replaced those traditional rice noodles with our own “zoodles” (zucchini noodles), to not only add a nutritional boost but to  lighten up the dish so we are Sprinly-ing out of our chair rather than sinking into it after we are finished!

Yes, we do love pesto here at Sprinly. How could you not? All of that creamy, herbal, salty (yes, salty!) goodness. We made this pesto sauce with sunflower seeds. You're about to drench our house Falafels with all of that creamy goodness, and for the veggies — you can't forget about these decadent zucchini noodles. Heat them without over-cooking, and you've got yourself a succulent veggie noodle with a little bit of bite to it. Don't forget about the toasted almonds! They add that final bit of crunch. Simple. Fresh. Yum!

Here's another take on our client favorite sunflower seed pesto sauce. This time we're serving it with zucchini noodles, cherry tomatoes, and our flavorful sun-dried tomato cakes. These sun-dried tomato cakes are fluffy, soft, and packed full of sweet and savory sun-dried tomato flavor. When combined with the pesto sauce, you won't believe what your taste buds are telling you — YUMMY!!!

Our superfood veggie-packed "plantballs" are made of chia, flax, walnut, beans, quinoa, vegetables, sundried tomatoes, a variety of fresh herbs, and if that wasn't crazy enough... they're rolled in cashew 'parm' for that extra cheesy crust. It's like a flavor bomb on top of those sleek looking zucchini noodles. To bring it all together and make those plantballs sing, our sundried tomato marinara sauce packs in an extra punch, and our cashew 'parm' brings some extra cheesy vibes to the party.