Roasted sweet potatoes, garlicky sautéed kale, and fluffy quinoa come together with creamy lemon-tahini dressing and crunchy pumpkin seeds in this easy lunch bowl. Enjoy it warm or chilled for a satisfying plant-based meal that’s perfect for prepping ahead and packing to go.
Read MoreBaked tofu cubes on a fresh salad with shredded carrots, cabbage, and microgreens, topped with sesame seeds.
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