Posts in Lunches To Go
Creamy Carrot + Potato Soup

I’m a big fan of underdogs. The autumn soup hall-of-fame is a pantheon of classics that are enjoyed by the bowl by millions of Americans each year. We’re talking broccoli cheddar, clam chowders, potato leek, chicken noodle. But one soup, a real crowd pleaser, has been sitting atop its throne for decades too long: Tomato soup.

Yes, I acknowledge that dunking crusty bread into the slightly acidic yet oh-so creamy concoction is a uniquely pleasurable experience. Of course, that’s why we all love it. But I’ve been trying to create some contenders to take the crown off the tomato’s head. That’s why I made our favorite charred red pepper soup, and its why I created this creamy carrot and potato soup. And folks, we might just have an underdog with enough crowd pleasing elements to knock tomato soup back down to earth.

Carrot soup sounds weird—I know. But it brings a ton to the party. The carrot has a delicate sweetness and classic vegetable flavor that, in my opinion, already brings more nuance to the table than your basic tomato soup. We add some ginger to temper the sweeter notes and brighten the flavor of the dish. Potatoes are the glue that gives it an amazing texture, and coupled with some cashew milk, we’ve got the creaminess that we all crave, without the lactose tummy-ache that many of us feel the next day.

Vegan Creamy Carrot + Potato Soup


1 yellow onion, chopped

4.5 cup of carrots, chopped

1 potato, peeled + chopped

32 oz veggie broth

1 teaspoon ground ginger

1 teaspoon dried rosemary, crushed

2 cups cashew milk

2 tablespoons extra virgin olive oil

salt + pepper to taste


1) In a large stock pot add the extra virgin olive oil and onion. Cook until translucent.

2) Add carrots, potato, veg broth, and ginger. Cover and cook over medium heat for 30 minutes.

3) With an immersion blender (or pour into a high speed blender), blend until smooth.

4) Add the cashew milk, rosemary, salt, and pepper. Cook over low heat until heated through.

White Bean Burgers

Everyone’s got a version of a black bean burger. I mean, don’t get me wrong, black beans are fine. I’m not mad at them, you shouldn’t be either. Those little buggers are packed with tons of nutrients. But, don’t lie. Aren’t you a little sick of them? Don’t you want to step up your bean burger game? I know I sure did!

To be honest, white beans are on my Mount Rushmore of plant-based proteins. They are soft and don’t have a thick skin to get in the way of things. They take on other flavors extremely well, which is super important in creating a bean burger. So I figured, why not give it a shot? Why not try to develop a white bean burger? Well, folks, here it is!

White Bean Burgers (vegan)


1 can white kidney beans, drained + rinsed

1/4 onion, chopped

1/2 cup rolled oats

1.5 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon pepper

1 teaspoon Trader Joe’s seasoning salute


1) Pulse oats in a food processor until a coarse flour. Set aside. Pulse beans in the food processor until chunky.

2) Put all ingredients into the food processor. Pulse until combined. Be careful not to over process into a mush!

3) Form into 5 balls. Place on baking sheet and press to form flat patties. Refrigerate for 30 minutes. Pan fry over oil, cooking 5 minutes each side until crispy. Store in the fridge for up to 4 days.

Butternut Squash Cheezy Pasta

Have you ever taken a bite of something and done a little dance move? Then took another, and danced again. And another bite, another move, repeating this cycle until you’ve both choreographed a full “So You Think You Can Dance” routine and finished the bowl? Just me? Well, take a bite of this dish and then tell me it didn’t make you want to bust a move!

Listen, I’m not a huge squash fan. Its just not my fave. But when fall comes around grocery stores are basically throwing it into your shopping cart. So when I end up with butternut squash, I want to minimize all the nasty, soggy parts that I don’t like about squash, and maximize the semi-sweet, nutty flavor. How do I do this? Puree that bad boy, turn it into a sauce, and dump it over pasta with freshly cracked black pepper.

When butternut squash is pureed, the earthy, nutty flavors really come out to play and you end up with a velvety texture that is oh-so appealing. In this recipe, we throw in a bit of nutritional yeast to give it a cheese-like funk (in the best way), and flavor with some garlic and spices.

This one will be a crowd pleaser. If you serve it to a dinner party, I’ll guarantee the dinner ends in a dance party.

Butternut Squash Cheezy Pasta (vegan)

Yield: 6 servings


3 cups butternut squash, diced + peeled

3/4 cups soaked cashews

2 cloves garlic

1/4 cup water

2 tablespoons nutritional yeast

2 teaspoons chili powder

2 teaspoons onion powder

1 tablespoon extra virgin olive oil

1 teaspoon white vinegar

1 teaspoon salt

1 teaspoon black pepper

1 lb uncooked pasta


1) Steam the butternut squash until tender.

2) Blend all ingredients (except pasta) in a high speed blender. Taste and adjust seasonings as needed.

3) Heat a large pot of water over high heat. Once boiling, add pasta and cook according to package directions.

4) In a large bowl, dump drained pasta and add butternut squash sauce. Stir to combine. Serve with fresh cracked black pepper on top. Enjoy!

Beet Burgers

These burgers are jam-packed with health-promoting foods! Flaxseed meal and beets for lowering blood pressure, brown rice for healthy whole grains, and black beans for plant-based protein.

While extremely healthy, these burgers do not lack on flavor. I served mine up with dijon mustard, butter lettuce, tomato, vegan mayo and pickles.

Beet Burgers (vegan)


1/2 cup red onion, minced

2 garlic cloves, minced

1 cup raw beets, finely shredded

1 cup mushrooms, finely minced

1/2 teaspoon smoked paprika

1/2 teaspoon dry mustard

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground turmeric

1 can of black beans, rinsed and drained

1 cup cooked brown rice

1 tablespoon ground flaxseeds

1 tablespoon white miso paste

1/2 cup of rolled oats, pulsed into a coarse flour

1/2 cup ground walnuts

6 whole wheat buns


  1. Heat 1/4 cup of water in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and then add the beets and mushrooms.

  2. Sprinkle on the paprika, mustard, cumin, coriander and turmeric. Cook until the vegetables are softened and the liquid is absorbed, about 4 minutes.

  3. In a large bowl, mash the beans well to break them up. Add the brown rice, flaxseeds and miso. Mash the mixture to combine and then add the oats and walnuts, then the cooked vegetables.

  4. Divide the mixture into 6 equal portions and shape into balls. Press the balls into patties and refrigerate for a minimum of 30 minutes.

  5. Preheat the oven to 375F. Line a baking sheet with parchment paper and arrange burgers on it. Bake for 30 minutes, flipping halfway through. Enjoy!

Beet Burgers (vegan)
Mexican Baked Potato

You guys have requested to see more plant-based recipes that make good packable lunches but that are also budget friendly! This recipe accomplishes both! Not to mention it is foolproof! No real cooking required :)

Mexican Baked Potato


2 red potatoes

1/4 can black beans

1/4 can corn

1/2 avocado





1) Poke the potatoes with a fork a few times. Microwave for 5 minutes.

2) Slice in half. Top with beans, corn, avocado, salsa, and cilantro!

3) Enjoy!

Veggie Mason Jar Ramen

Noodles for lunch are the ideal! Something about warm desk lunches make them infinitely better than boring, cold salads. As an avid mason jar lover, I have jumped on the 'Mason Jar Ramen' train and created a vegan option!

Just because this ramen is vegan doesn't mean it lacks the umami flavor. I created a bouillon spice mix that incorporates nutritional yeast with other seasonings to pack a punch!


Veggie Mason Jar Ramen


makes 2 24 oz jar's worth

1 pack of ramen noodles, flavor packet discarded

1 portobello mushroom, chopped

1/2 cup of brussel sprouts, halved

1/2 cup shredded carrots

1 tsp avocado oil

1/4 cup nutritional yeast

3 T salt

2 tsp sugar

1 T garlic powder

1/2 tsp ground ginger



1) Steam brussel sprouts for 8 minutes.

2) Mix bouillon mixture by combining the salt, ginger, garlic powder, sugar, and nutritional yeast.

3) Par boil the noodles for 2 minutes. Drain and set aside.

4) Saute brussel sprouts in a saute pan with avocado oil for 5-8 minutes or until brussel sprouts get slightly browned.

5) Prep the mason jar by spooning in 2 teaspoons of bouillon mixture, then layer the mushrooms, carrots, and cooled brussel sprouts, and noodles.

6) When ready to eat, pour boiling water over the contents of the jar and close lid. Let steep for 2-3 minutes. Enjoy!

Veggie Mason Jar Ramen
Veggie Mason Jar Ramen
Mediterranean Sweet Potato Bowl

There is nothing like a macro bowl for lunch! This one emphasizes Mediterranean flavors and ingredients to spice up your desk lunch vibes.

Another great meal to pack for work, the components of this bowl can be separated into cold (arugula, lemon, tomatoes, hummus, olives) and hot (sweet potato, cauliflower) ingredients. When you get to work heat up the hot ingredients and top over the cold ingredients and you have a fresh, nutritious meal to power you through your work day!

Mediterranean Sweet Potato Bowl


1 cup of arugula

1/2 sweet potato, cooked and cubed

1 cup of cauliflower, roasted

1 spoonful of kalamata olives, halved

1 handful of grape tomatoes, halved

1 dollop of hummus

1 lemon, halved



1) Heat sweet potato cubes and roasted cauliflower.

2) Assemble bowl by placing arugula, tomatoes, olives, heated sweet potatoes and heated roasted cauliflower into a large bowl. Top with dollop of hummus and squeeze of lemon juice!

Mediterranean Sweet Potato Bowl
Burrito Bowls

Burrito bowls are a super tasty affordable option for plant-based meals! Most of these ingredients are bulk or canned foods, meaning they are cheap but also shelf-stable! This means burrito bowls make a great last-minute meal when the fridge is totally empty!

Below is the recipe that I love to make but feel free to switch it up! Burrito bowls are highly customizable, so you can adjust to your liking! 

Burrito Bowls


1 cup uncooked white rice

1 can pinto beans

1 can corn

1 bell pepper, sliced

20 grape tomatoes, halved

1 avocado, diced

1 teaspoon avocado oil

1 teaspoon cumin

1 teaspoon chili powder

sea salt and black pepper to taste

salsa and cilantro (optional)



1) Boil 1 3/4 cups of water with 1 cup of white rice. Once boiling, cover with lid and lower heat to a simmer for 15 minutes. Turn off heat and allow to steam for 5 minutes with lid on.

2) Pour can of beans with liquid into a small sauce pan, add cumin, chili powder, salt and pepper. Bring to a boil. Lower heat to a simmer and allow to cook for 15 minutes. 

3) Saute sliced bell peppers in avocado oil. Season with salt and pepper. Allow to char a bit.

4) Assemble burrito bowls with rice, seasoned beans, corn, tomatoes, avocado, sauteed bell peppers, and optional toppings! Enjoy!

Lentil Dhal

Yum have you ever had dhal!? This recipe from Loni Jane has made me a superfan! A great budget friendly meal, this recipe only calls for bulk or canned foods with spices. It is a perfect end-of-the-week, my-fridge-is-completely-empty meal!


Ingredients (for dhal):

2 cups lentils (I used red lentils, but Loni recommends yellow)

6 cups water

1 can coconut milk

1 can diced tomatoes

4 garlic cloves, minced

1 teaspoon cumin

1 teaspoon paprika

1 tablespoon curry powder

1 teaspoon ground coriander

2 teaspoons turmeric

1 teaspoon mustard seeds

3 bay leaves

1 teaspoon sea salt

Ingredients (for plating):

1 cup jasmine rice, cooked

the juice of a lemon

fresh cilantro and avocado for garnish



1) Add all dhal ingredients except the coconut milk and tomatoes into a large pot. Bring the pot to a boil and then turn down to a simmer.

2) Add coconut milk and tomatoes. Stir well.

3) Continue to simmer for 30 minutes, stirring occasionally. 

4) Remove bay leaves. Serve over steamed jasmine rice. Squeeze lemon or lime juice on top! (This step is so crucial!!!) Top with optional garnish. Enjoy!


recipe adapted from Loni Jane

Asian Barley Salad

Grain salads make perfect grab and go lunches. They can be packed with veggies and flavor but do not require heating up! Try this recipe as your next plant-based lunch to go!

Asian Barley Salad
print recipe
Asian Barley Salad
  • 1 bag Trader Joe's 10 minute barley
  • 1/2 cup shredded carrots
  • 3/4 cup frozen shelled edamame
  • 1/4 cup red onion, chopped
  • 1/2 red bell pepper, chopped
  • 1 tablespoon avocado oil
  • 1 teaspoon sesame oil
  • 1 tablespoon rice wine vinegar
1) Boil a pot of water. Add bag of barley and cook for 10 min.2) Add frozen edamame to barley and pot of water when timer reaches 4 minutes.3) Drain and add all ingredients to a large bowl. Dress with avocado oil, sesame oil, rice wine vinegar, and salt and pepper to taste.
Prep time: Cook time: Total time: Yield: 10 servings
Tofu Soba Noodle Bowl

A lot of you have requested plant-based packable meals. I get it! Most days I pack my lunch for school and I remember the days of packing my lunches for work. You want to eat healthy and also save money, but sometimes you can get uninspired or too busy to pack elaborate meals! 

Soba noodles are a great meal prep food because they can be eaten cold. Serve them with tofu and edamame (both great sources of plant-based protein) and top with an addicting not to mention simple (only 3 ingredients!) peanut butter sauce! This bowl is something you will actually look forward to all morning and it will power you through all afternoon!

Feel free to add additional toppings to spice this bowl up to your liking! 

Tofu Soba Noodle Bowl
print recipe
Tofu Soba Noodle Bowl
  • 1 block tofu
  • 1/3 packet soba noodles
  • 1/4 cup shredded carrots
  • 1/4 cup broccoli slaw
  • 1 tablespoon peanut butter
  • 2 tablespoons soy sauce or liquid coconut aminos
  • 2 tablespoons + 1 teaspoon sesame oil
  • 1/2 teaspoon hemp seeds
1) Chop tofu into large cubes. Heat a saute pan on medium heat with a teaspoon of sesame oil. Add tofu cubes, browning all sides until crispy.2) Heat a pot of water until boiling. Add soba noodles. Cook for 4 minutes. Drain.3) Prepare peanut butter sauce by scooping 1 tablespoon peanut butter, 2 tablespoons of sesame oil and 2 tablespoons soy sauce into a bowl. Whisk to combine.4) Add noodles, shredded carrots, broccoli slaw, edamame and tofu to a bowl. Drizzle peanut butter sauce on top along with hemp seeds. Add optional toppings if desired.
Prep time: Cook time: Total time: Yield: 3-4 servings

optional toppings:

green onions



sesame seeds

thai basil


Tofu Soba Noodle Bowl
Tofu + Veggie Green Tacos
Tofu + Veggie Green Tacos

I am always looking for unique ways to pack myself with green vegetables. I love my leafy greens like swiss chard, kale of all varieties and spinach. While these three get much deserved praise for the nutritional punch they provide, it is easy to forget just how amazing good ole romaine lettuce can be. Its always there when you need it, perfectly crisp, and loaded with vitamins and minerals. 

With that in mind, I put together a dish that can be described as a close cousin to lettuce wraps. Meet the 'Green Taco'. Romaine's length makes it the perfect vessel to stuff with goodies and wrap-up nice and tight as you would any old taco. And like a hard-shell, romaine brings an awesome crunch to your bite! Check out the recipe below!

Tofu + Veggie Green Tacos
Tofu + Veggie Green Tacos
print recipe
Tofu + Veggie Green Tacos
  • 1/4 cup frozen corn
  • 1/4 cup frozen shelled edamame
  • 2 small heads broccoli, cut into small florets
  • 1 block tofu, pressed and cubed
  • 12 romaine leaves
  • 3 cloves garlic
  • 1 teaspoon harissa (or any chili paste)
  • 1/2 cup peanut butter
  • 2 tablespoons + 1 teaspoon sesame oil
  • 2 tablespoons rice wine vinegar
  • 1/4 cup - 1/2 cup water
1) Steam frozen corn, frozen edamame and broccoli florets until tender. About 5 minutes over boiling water.2) Saute tofu in teaspoon of sesame oil until browned on all sides. Be sure to stir frequently. 3) Prepare sauce by combining garlic, harissa, peanut butter, sesame oil, rice wine vinegar, and water in a food processor. If too thick add a few tablespoons of water until desired consistency.4) Place tofu and veggies on romaine leaves. Top with sauce. Enjoy!
Prep time: Cook time: Total time: Yield: 12 tacos
Roasted Veggie Tacos

The simple meal strikes again. Now, it might be a bit misleading to call this a recipe. This dish is more of an idea, a delicious paring of veggies wrapped in our favorite flatbread: the tortilla. It's weekday-attainable and hits my 'mostly' plants motto. This dish is also very versatile. If you don't like mushrooms, no problem! Swap them out for cauliflower. If sweet potatoes aren't your thing, no worries! Substitute them for good ole' russet potatoes. You're in control! Whatever veggie combo your tastebuds are clamoring for will work! Plus, I'm a firm believer that salsa makes everything taste amazing! :) 

print recipe
Roasted Veggie Tacos
  • 10 taco tortillas
  • 2 heads broccoli, cut into florets
  • 8 oz cremini mushrooms, sliced
  • 2 medium sweet potatoes, cut into cubes
  • 1 can black beans, drained and rinsed
  • salsa
  • avocado oil
  • salt
  • pepper
1) Preheat oven to 400 degrees. Place all veggies on 1-2 baking sheets.2) Drizzle with avocado oil, salt and pepper. Roast veggies for 20-40 minutes. Sweet potatoes will take a bit longer than the other veggies.3) Plate your tacos! Add roasted veggies to tortillas and top with salsa! YUM!
Prep time: Cook time: Total time: Yield: 8-10 tacos
Taco Salad with Cilantro Lime Dressing

This salad is all about the dressing! I am a big fan of citrus-y herby vinaigrettes... they are super addicting! Pack this salad and bring to work! (I love these glass tupperware containers and these ones!) The beans and the corn will provide the sustenance to last you the rest of the work day. 

Taco Salad with Cilantro Lime Dressing
print recipe
Taco Salad with Cilantro Lime Dressing
  • 1 head of romaine, chopped
  • 1 tomato, diced
  • 1/2 cucumber, diced
  • 1/2 can corn
  • 1/2 can black beans
  • 1/2 can pinto beans
  • 1 avocado, diced
  • 1/4 cup cilantro
  • 1 garlic clove
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • juice of one lime
1) Place the olive oil, red wine vinegar, garlic, lime juice and cilantro into a food processor. Blend until combined.2) Add lettuce, tomato, beans, corn, and cucumber to a large mixing bowl. When ready to eat, add dressing and mix to combine
Prep time: Cook time: Total time: Yield: 4 servings
Taco Salad with Cilantro Lime Dressing

recipe adapted from Forks over Knives

Almost Veggie Chili

This recipe is close to my heart because it is based on my grandpa's veggie chili. However, I have made a few adaptations...

He liked to add in garbanzo beans to the mix. I don't think they are necessary. I swapped those out for corn.  In my opinion chili is better with corn!!

Also there are a couple important notes with this recipe...

1) The ranch beans contain beef fat.... yes, I realize with the addition of these, we no longer have veggie chili... I can't believe that I was thinking I was eating veggie chili all these years. lol.

Now you can eliminate the ranch beans if that is an issue for you. I get it! You do you! However, I will never be able to skip out on these because the flavor they provide is amazing! I'm pulling the 'mostly' card here... 

2) You must use whole tomatoes. Do not use diced!! Since this recipe does not call for tomato paste, it is super important to use whole tomatoes to achieve that familiar robust tomato flavor. This chili simmers for 2 hours so during that time, be sure to smush and mash the tomatoes to smaller chunks.

Other than that, this recipe is a simple meal that literally requires zero prep work. It's a cozy winter dinner that is ideal for days spent indoors. My grandpa would be sure to insist you eat 3 or 4 bowls worth... so do it for him! 

Almost Veggie Chili
Almost Veggie Chili
print recipe
Almost Veggie Chili
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 yellow onion, diced
  • 1 can kidney beans
  • 1 can pinto beans
  • 1 can black beans
  • 1 can ranch beans
  • 1 can corn, drained
  • 1 28 oz can whole tomatoes
  • 2 cups water
  • 1 2 oz can diced chiles
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • tortillas
1) Saute bell peppers and onion in a large stock pot or dutch oven, until translucent. Around 5-8 minutes.2) Add beans, corn, tomatoes, and water. Add seasoning. Bring to a boil. Then lower to a simmer. Simmer for 2 hours. Mash tomatoes while stirring to combine.3) Stir in green chiles. Serve with tortillas for dipping, scooping, burrito-ing...
Prep time: Cook time: Total time: Yield: 8-10 servings
Cauliflower Kale Egg-Less Fried Rice

Tradition fried rice uses eggs and lots of oil... This recipe is plant-based and significantly 'lighter'. But I think you will find that it is still packed with flavor! 

This recipe is one of our favorite weeknight dinners. Cauliflower and kale are veggies we always have on hand, so they get used most frequently, but you can throw in other veggies if you have those! Bell peppers, broccoli, and edamame work great too!

Cauliflower Kale Egg-less Fried Rice
print recipe
Cauliflower Kale Egg-less Fried Rice
  • 1 head Cauliflower, cut into florets
  • 2 bunches Kale, chopped
  • 1 cup Cooked Brown Rice
  • 1/2 block Extra Firm Tofu, diced
  • 2 teaspoons Sesame Oil
  • 2 tablespoons Soy Sauce
  • 1 teaspoon Paprika
  • 2 Green Onions, chopped
  • Salt
  • Pepper
1) Preheat oven to 400 degrees2) Place cauliflower florets on a baking sheet, toss with 1 teaspoon sesame oil, salt, black pepper, and paprika3) Roast cauliflower for 25 minutes4) In the meantime, saute tofu and kale in remaining 1 teaspoon of sesame oil over medium heat until sides of tofu are browned and kale is crispy 5) Add roasted cauliflower, cooked rice and soy sauce to saute pan, mix to combine6) Plate and top with green onions
Prep time: Cook time: Total time: Yield: 4-6 servings
Cauliflower Kale Egg-less Fried Rice
Farro Artichoke Salad

This is a SUPER easy recipe that also happens to be extremely budget friendly. I bought all these ingredients from Trader Joe's and it totaled less than $7.00. It makes enough to last all week... and then some!

I'm a big fan of grain salads because I find that they are good warm or cold, which makes them great to pack for lunches. This dressing is my go to salad dressing for almost everything. You can't beat it! If you are storing in the fridge just be sure to add a bit more dressing upon serving. The farro soaks up the dressing after sitting for a while. 

Farro Artichoke Salad
print recipe
Farro Artichoke Salad
  • 1 bag Trader Joe's 10 Min Farro
  • 1/2 Red Onion, Diced
  • 1 can Artichoke Hearts, chopped
  • 1 can Chickpeas
  • 3 tablespoons Parsley, Chopped
  • 1/4 cup Olive Oil
  • 1/4 cup Red Wine Vinegar
  • Half a Lemon, Juiced
  • Salt
  • Pepper
1) Boil a pot of water. Add farro and cook for 10 minutes.2) Add onion, artichoke hearts, chickpeas and parsley to a mixing bowl. Add the cooked farro.3) Dress with olive oil, vinegar, lemon juice, salt and pepper. Enjoy!
Prep time: Cook time: Total time: Yield: 12-15 servings
Farro Artichoke Salad
Charred Red Pepper Soup

Anthony created this soup off-hand one night, just by piecing together ingredients we had in our fridge, and it turned out to be SOOO GOOD! I recommend eating it along side a big hunk of No Knead Bread for dipping.

Charred Red Pepper Soup
print recipe
Charred Red Pepper Soup
  • 2 Red Bell Peppers, Sliced
  • 3 Stalks of Celery, Diced
  • 2 Carrots, Diced
  • 1 Leek, Diced
  • 1/2 Yellow Onion, Diced
  • 1 Jalapeno, Diced, Seeds/ Flesh Removed
  • 4 Garlic Cloves, Minced
  • 1/2 teaspoon Dried Thyme
  • 32 oz Veggie Broth
  • 1 cup Water
  • 1 15 oz can Can of Diced Tomatoes
  • 2 tablespoons Olive Oil
  • to taste Salt
  • to taste Pepper
1) Heat 1 tablespoon olive oil in a large stock pot, add thyme, jalapeno, and garlic. Stir until fragrant.2) Add the vegetables, sweat them down... about 10 minutes. They should be tender and a bit charred.3) Add the stock, water, and tomatoes. Bring mixture to a boil, then reduce to a simmer for 30 minutes. 4) Season with salt and pepper to taste. Pour mixture into a blender, add remaining tablespoon of olive oil and puree until smooth. 5) Serve with bread for dipping!
Prep time: Cook time: Total time: Yield: 8 servings
Charred Red Pepper Soup
Charred Red Pepper Soup
Mediterranean Sweet Potatoes

This recipe makes for a wonderful, quick and easy lunch; ideal for busy workdays! 

You can roast a batch of sweet potatoes ahead of time (or even poke + zap one in the microwave at the office!) and garnish with the sauces and toppings. In 5 minutes you have a flavorful and nourishing lunch to power you through the rest of your work day!

Mediterranean Sweet Potatoes


1 large sweet potato

1/4 cup chickpeas

2 tablespoons pitted green olives, halved

1 tablespoon chopped sundried tomatoes

2 tablespoons of Walnut Basil Pesto

dollop of hummus



1) Roast sweet potato on baking sheet in oven at 400 degrees for 40 minutes


Poke sweet potato 4 times with fork, place on microwave safe dish, and put in microwave for 4-6 minutes (depending on the size of the sweet potato)

2) Slice sweet potato 3/4 down and pull sides open

3) Add pesto, chickpeas, sundried tomatoes, hummus, and olives


Mediterranean Sweet Potatoes