kidney being
a plant-based food journal
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bowls
More than just salads
Spicy JUST Egg & White Bean Shakshuka
Portobello Chop Suey Bowl with Palmini Linguine
Sesame Orange Sweet Potatoes
Shaved Brussels Sprouts Salad with Crispy Chickpeas and Lemon Tahini
Chile Spiced Jackfruit with Polenta
Hearts of Palm Crab-Style Salad
Curried Farro & Chickpeaswith Roasted Broccoli and Yogurt Drizzle
Teff Polenta with Mixed Mushrooms
Middle Eastern Chickpea Bowls
Crunchy Curried Chickpea Bowls
Steakhouse Mushroom Kale Saladwith Kale, Bell Pepper, Tomato & Horseradish Dressing
Lentil Bulgogi Bowl
Spaghetti Squash Veggie Teriyaki Bowl
Roasted Broccoli And Coconut Salad With Turmeric Dressing
Broccoli Caesar Salad
Warm Brussels Sprout Salad Apple Cider Ginger Dressing
Beyond Sausage Keema Masala
Palak Halloumi
Honeycrisp Harvest Salad with Apple Cider Vinger Tonic Dressing
Autumn Glow Salad
Beet & Chickpea Salad
Mushroom Sorghum Bowl
Thai Kale Salad
Sesame Halloumi with Brussels Sprouts, Jalapeño Yogurt and Tabbouleh
Greek Mezze Bowl
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