Week of July 11, 2022 (321)

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!

Myanmar (Burma) is Thailand’s close neighbor. Naturally, you will see a lot of similarities in the food. In this warming noodle dish, you will taste bright lemongrass and ginger notes, followed by a little bit of heat brought in by the blended pepper (but don’t worry, not too hot!). A shiitake mushroom broth and coconut milk pull it all together. YUM! Oh, and don’t sleep on those noodles! In addition to being gluten-free, Jade Pearl Rice is infused with chlorophyll-rich, wild-crafted bamboo extract, adding a delicious light vanilla taste and enhanced nutritional value.

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! 

Whether you're hungry for breakfast, lunch, or dinner, this sweet potato hash is sure to hit the spot and keep you energized throughout your day. These savory sweet potatoes are baked with chipotle pepper and tossed with fresh red onions, bell peppers, and spinach. Those veggies are all topped with our protein-packed plant-based chorizo crumble, crunchy pepita mix, and a cashew cream chipotle aioli, which has stolen our hearts & our tastebuds.

One of those hearty, veggie-packed dishes that will brighten any part of your day. Hearty quinoa with a piece of the rainbow — bright snow peas, cherry tomatoes, and crispy radishes. Garnished with roasted walnuts for a little crunch and finished with a tangy lemon pepper vinaigrette. Lunch is served!