Week of November 27, 2023 (393)

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.

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! 

Yes, you are eating healthy, plant-based, Chinese take-out... your mind will be blown! Marinated and baked tofu completely sauced in General Tsao's sauce, placed on fluffy, steamed brown rice, all next to a medley of vegetables. Our sweet and tangy sauce is spiced with ginger, garlic, and a special Sprinly ingredient — tender loving care. Can we send this every week? Only if you ask nicely :)

Who doesn't love brunch? We sure do! Especially when the brunch menu includes our adobo spiced frittata — packed full of peppers, broccoli, and corn. Don’t forget about our scrumptious carrot bacon and bright strawberry vinaigrette that tops off this delicious frittata and salad combination. Hello, mid-day deliciousness!

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!