Week of November 22, 2021 (288)

This burger invokes all the feels — happy, excited, satisfied…shall I go on? Marinated and roasted umami mushrooms combine with creamy Mediterranean lentils to create the mother of all plant-based burgers — made from whole, nutritious ingredients. To complement this sweet and savory bite, we included a refreshing salad with cucumber, tomato, and an impossibly creamy plant-based ranch dressing.

Have any meat lovers in your family? Try this incredible lasagna out on them, they’ll never know its plant-based! The blend of mushrooms layered through the lasagna offers richness even a carnivore couldn’t resist. Our fresh tomato and basil sauce lightens a dish that usually sits heavy. Top it off with our Sprinly “Parm” to add both texture and bite. On the side, you’ll find a classic green salad with our house-made Italian dressing – Bellissimo!

It’s citrus time! Load up on that vitamin C while enjoying this refreshing yet filling Sprinly take on this classic dish. You will become intoxicated by the bright floral notes of citrus from peeling a sweet and juicy clementine — a perfect match to the strong & hearty beet’s earthiness. This is why the marriage of the beet and citrus fruit has lasted so long. Along with this classic pairing, we have some fresh vegetables and toasted pumpkin seeds!

If you tune into the colors of this dish, you'll be in tune with the meadows of the Mediterranean; our beautiful beet hummus steals the show but would be remiss if it wasn't set off by the rainbow surrounding it; Mediterranean Golden Rice, bright green spinach, carrots, bell peppers, pickled red onion, and of course, our favorite falafel. Hello summer, in your lunchbox!

Light and refreshing, this warm Asian bowl combines our house tofu and baked shiitakes with a medley of vegetables — crunchy, succulent zucchini noodles, freshly grated carrots and our cruciferous cancer-fighting friends broccoli and cauliflower. Top it off with our Japanese Kenko Dressing for a sweet, surprising, and boldly delicious flavor.

This Indian Red Curry is full of robust flavor, made with San Marzano tomatoes and creamy coconut milk blended in harmony with Indian spices and authentic red curry paste. This sauce (with a kick!) smothers a variety of stewy vegetables — garbanzo beans, roasted squash, and green beans. For that complete protein punch, we have replaced the usual rice with nutty quinoa and roasted sweet potatoes garnished with toasted cashews. Yum!