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CHECK OUT OUR MENU THIS WEEK
With over 100 unique, plant-based meals in our catalogue, our live menu changes every week so you’ll never get bored. Here’s what we’re serving up this week!
LEMON GARLIC TOFU ON QUINOA WITH SAUTEED GARLIC RED PEPPERS AND DIJON MUSTARD DRESSING
CURRIED COCONUT TOFU WITH SPINACH, TOMATO, AND RED ONION, SERVED ON QUINOA
SWEET POTATO BUDDHA BOWL WITH TOFU, QUINOA, RED PEPPER, ZUCCHINI AND TAHINI DRESSING
CREAMY KALE AND CHICKPEA SALAD WITH BEETS, SHALLOTS, DUKKAH AND TAHINI DRESSING
VEGAN CAESAR SALAD TOPPED WITH CRUNCHY CHICKPEA CROUTONS, NUT & SEED PARMESAN CHEESE, AND GARLIC POTATOES
LENTIL WALNUT MEATLOAF WITH BALSAMIC APPLE GLAZE, STEAMED BROCCOLI, AND APPLE SAUCE (GF)
NICOISE SMASHED CHICKPEA AND SUNFLOWER SEED ROMAINE SALAD WITH MINI POTATOES, GREEN BEANS, BEETS, GRAPE TOMATOES AND DIJON MUSTARD DRESSING
ROASTED RED PEPPER, KALE, WHITE BEAN, AND PUMPKIN FUSILLI PASTA WITH BASIL MARINARA
BELL PEPPERS STUFFED WITH QUINOA, BLACK BEANS, CORN WITH LEMON GARLIC MINI POTATOES
QUINOA AND ROASTED CARROT, BRUSSELS SPROUT, AND GREEN BEAN HARVEST BOWL WITH TAHINI DRESSING AND POMEGRANATE SEEDS
TURMERIC CHICKPEA AND BABA GHANOUSH SCRAMBLE WITH LEMON KALE AND BAKED SWEET POTATOES
CUBAN BLACK BEAN AND BROWN RICE BOWL WITH BANANA PLANTAINS AND QUICK PICKLED ONIONS
CAULIFLOWER RICE BURRITO BOWL WITH FAJITA VEGETABLES, BLACK BEANS, & AVOCADO CILANTRO SAUCE
INDONESIAN GADO GADO WITH BROWN RICE, YELLOW POTATOES, GREEN BEANS, RED CABBAGE, AND BEAN SPROUTS WITH TAMARIND LEMONGRASS PEANUT SAUCE
BBQ CHICKPEA SALAD WITH ROMAINE, CORN, CUCUMBERS AND CREAMY COCONUT YOGURT RANCH DRESSING
SMOKY SWEET POTATO BLACK BEAN BURGER SALAD WITH YAM FRIES & HOME-MADE TOMATO KETCHUP
ZA’ATAR ROASTED EGGPLANT MEDITERRANEAN BOWL WITH SUN-DRIED TOMATO CANNELLINI BEANS, AND KALE MILLET SALAD
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