Ingredients – 1 large sweet potato, cubed – Extra-virgin olive oil, for drizzling – 1 watermelon radish or 2 red radishes – 2 medium carrots – 1 cup shredded red cabbage – Squeeze of lemon – 8 kale leaves, chopped – 2 cups cooked brown rice or quinoa – 1 cup cooked chickpeas or cooked lentils – ¾ cup sauerkraut or other fermented veggie

– Thinly slice the radish into rounds (this is best done on a mandoline), and use a vegetable peeler to peel the carrots into ribbons. – Toss the radish slices, carrots, and shredded cabbage with a squeeze of lemon. Set aside. – Place the kale leaves into a large bowl and toss with a squeeze of lemon and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.

– Assemble individual bowls with the brown rice, chickpeas, kale, carrots, radishes, cabbage, sweet potatoes, sauerkraut, sesame seeds, and microgreens, if using. Season with salt and pepper and serve with the Turmeric Tahini Sauce.

Ingredients Bowls – 1 cup cooked pinto beans or black beans, drained and rinsed – 1 to 2 chopped chipotle peppers from a can of chipotles in adobo – ½ teaspoon extra-virgin olive oil, more for drizzling – 1 cup cooked white, brown, or cilantro lime rice – 2 cups arugula, chopped – ½ cup guacamole – ½ cup pineapple salsa – ¼ cup chopped cilantro – Sea salt and freshly ground black pepper

Veggies – 2 portobello mushroom caps – Extra-virgin olive oil, for drizzling – Adobo sauce from the can of chipotles used above – Sea salt and freshly ground black pepper – 1 red bell pepper, stem, ribbing and seeds removed, sliced into strips – 1 green pepper, stem, ribbing and seeds removed, sliced into strips – 1 jalapeño pepper, ribbing and seeds removed, sliced into thin strips, optional

Sprinkle with salt and pepper. Grill the portobellos (directly on the grill grate) 4 to 5 minutes per side or until charred and tender. Slice just before assembling the bowls. 4. Toss the pepper strips with a drizzle of olive oil and pinches of salt and pepper. Grill in the cast iron pan or grill pan for 8 to 10 minutes, tossing occasionally, until charred and soft. 5. Assemble the bowls with the rice, beans, arugula, sliced mushrooms, peppers, guacamole, scoops of pineapple salsa, and cilantro. 

Serve with extra salsa and extra lime wedges on the side. (Note: If you would like your arugula and rice seasoned/dressed more, drizzle with olive oil, squeezes of lime and pinches of salt and pepper).

Ingredients – 1/2 large Napa cabbage head, sliced (6 1/2 cups) – 3 small carrots, shaved with a vegetable peeler – 1 cup sugar snap peas, sliced – 2 tablespoons sesame seeds, more for serving – 1 cup cooked brown rice – 2 tablespoons chopped fresh cilantro leaves, more for serving – 1 1/2 cups cooked adzuki beans, drained and rinsed – 2 avocados, sliced – 1 small fresh red chile, sliced

Sesame Miso Dressing (makes extra) – 1/4 cup white miso – 1/3 cup rice vinegar – 1/4 cup olive oil – 3 tablespoons tamari – 1 tablespoon toasted sesame oil Instructions – Make the dressing. In a small bowl, whisk together the miso, rice vinegar, olive oil, tamari, and sesame oil. – In a large bowl, mix the cabbage, carrots, snap peas, 

and sesame seeds with 1/4 cup of the dressing. – Just before serving, fold the cilantro in the cabbage salad. Divid the rice, cabbage salad, beans, and avocados among four bowls. Drizzle with more dressing, as desired, and sprinkle with the chile and more cilantro and sesame seeds, if you like. Notes Use any remaining dressing for a salad for another day, it's delicious!

Ingredients Grain (makes extra): – 1 cup raw quinoa, rinsed – 1¾ cups water Creamy Kale Pepita Pesto (makes extra): – ½ cup pepitas (or shelled raw pistachios) – 2 small garlic cloves – 1 packed cup chopped kale – 1 packed cup cilantro, more for garnish – ¼ cup fresh lemon juice – ½ teaspoon sea salt – freshly ground black pepper

– ½ cup extra-virgin olive oil – ½ cup water – ½ teaspoon maple syrup or honey Roasted Vegetables: – 2 parsnips, chopped into ½ inch pieces – florets from ½ cauliflower – ½ bunch broccolini – 1½ cups halved Brussels sprouts Protein: – 1 (14-ounce) can chickpeas, drained & rinse, use ¼ cup per bowl, save the extra

Pickle: – scoop of sauerkraut (I like Bubbies) Extras: – sprinkle of toasted pepitas Instructions 1. Preheat the oven to 425°F and line 2 baking sheets with parchment paper. 2. First, make the quinoa. Add the rinsed quinoa and water to a medium pot. Bring it to a boil, cover, reduce the heat, and simmer for 15 minutes. Remove from the heat and let it sit, covered, for 10 more minutes. 

Fluff with a fork. This will yield about 3 cups; I used a heaping ½ cup per bowl. 3. Next, make the sauce. Combine the pepitas, garlic, kale, cilantro lemon juice, sea salt, pepper, olive oil, water, and maple syrup or honey in a blender and blend until smooth. 4. Then, roast the vegetables. Place the parsnips, Brussels sprouts, and cauliflower on one large baking sheet. Place the broccolini on the second baking sheet. 

Drizzle the vegetables with olive oil and pinches of salt and pepper, toss to coat, then spread evenly onto the sheets. Roast the parsnips/Brussels sprouts/cauliflower 20 to 25 minutes or until golden brown around the edges. Roast the broccolini for 10 to 12 minute or until tender. When cool to the touch, chop up the broccolini stems. 5. Assemble bowls with a scoop of quinoa, the roasted vegetables, about ¼ cup chickpeas, and a scoop of sauerkraut and top with pepitas. 

Drizzle with the sauce. Season to taste with additional salt and pepper, if desired, and serve. I assembled these components into 2 bowls (although the whole recipe will make 4) and saved the leftovers for tomorrow’s dinner - stay tuned! 6. Store the extra sauce, quinoa, and remaining chickpeas in the fridge.

Ingredients – 2 handfuls snap peas, strings removed – 1 to 2 cups cooked short grain white rice* – 2 cups shredded green cabbage – 1 small carrot, sliced into very thin coins – ½ English cucumber, thinly sliced into coins – 1 small ripe ataulfo mango, diced – ½ cup cooked black beans, drained and rinsed – 2 tablespoons pickled ginger – ¼ cup thinly sliced fresh basil

– ¼ cup toasted peanuts, optional – Sprinkle of sesame seeds, optional – ¼ to ½ avocado, optional Dressing – 2 tablespoons tamari, more for serving – 2 tablespoons rice vinegar – 2 tablespoons lime juice – 2 garlic cloves, minced – 2 teaspoons cane sugar – ½ teaspoon sriracha, more for serving

Instructions 1. Make the dressing: In a small bowl, whisk together the tamari, vinegar, lime juice, garlic, cane sugar, and sriracha. 2. Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Blanch the snap peas by placing them in the boiling water for 1½ minutes, then scoop them into the ice water to stop the cooking process. Once cooled, drain, pat dry, and chop.

3. Assemble the bowls with the rice, shredded cabbage, carrot, cucumber, mango, black beans, pickled ginger, and basil. Top with the toasted peanuts, sesame seeds, and avocado, if using. Drizzle bowls with half the dressing and serve the rest on the side along with tamari and sriracha, if desired. Notes *depending on how much rice you like in your bowls - I like ½ cup in mine, my husband Jack prefers 1 cup in his.

To make the next 2 recipes in this week's meal plan: - make double the amount of rice - save the remaining green cabbage - save the remaining ½ cucumber - get a total of 3 mangoes - save 1 cup extra black beans (ie, the rest of the can)

Ingredients – Two handfuls mixed salad greens – 1 cup cooked forbidden black rice – 1 carrot, peeled into thin ribbons – ½ avocado, sliced – ⅓ cup frozen edamame, thawed – ¼ cup thinly sliced daikon radish or any radish – 1 to 2 soft-boiled eggs – Sesame Ginger Dressing, for drizzling – Sesame seeds, for sprinkling – 1 chopped scallion, optional

– pickled ginger, optional – Lemon or lime wedges, for serving, optional – Sriracha, for serving, optional – Sea salt and freshly ground black pepper Instructions – Assemble each bowl with the salad greens, rice, carrot, avocado, edamame, daikon, and soft-boiled eggs. – Drizzle with the dressing, sprinkle with sesame seeds. Add scallions and pickled ginger, if using. Season to taste with salt and pepper. 

Serve with lemon wedges and sriracha, if desired.

Ingredients – 1 watermelon radish or 2 red radishes – squeeze of lemon – 1 uncooked cup sprouted mung beans or cooked lentils – 6 small or 3 medium carrots, steamed – 1 small head broccoli florets, steamed – 8 kale leaves, chopped – 2 cupsbrown rice or quinoa – ¾ cup  sauerkraut or other fermented veggie – 2 tablespoons sesame seeds or hemp seeds

– microgreens, optional – Sea salt and freshly cracked black pepper Turmeric Tahini – 1tablespoonextra-virgin olive oil – 1 tablespoon lemon juice – 1/2 tablespoon tahini – 1/2 tablespoon water – 1/2 garlic clove, minced – 1/4 teaspoon ground turmeric – sea salt and freshly cracked black pepper

Instructions – Make the sauce. In a small bowl, mix together the olive oil, lemon juice, tahini, water, garlic, turmeric, and generous pinches of salt and pepper. Set aside. – Thinly slice the radish (this is best done on a mandolin), and toss the slices with a squeeze of lemon. Set aside. – Cook the mung beans in boiling salted water according to package directions, or until tender. Drain. – In a steamer basket over a pot of simmering water, steam the carrots, covered, 

until just tender, 7 to 10 minutes. Remove and set aside. Next steam the broccoli until tender but still bright green, 4 to 5 minutes. Lastly, steam the kale until just tender, 30 seconds to 1 minute. – Assemble individual bowls with the brown rice, mung beans, carrots, broccoli, kale, sauerkraut, sesame seeds and microgreens, if using. Season with salt and pepper and serve with the Turmeric Tahini Sauce.