Crispy Tofu with Mixed Vegetables
Oven-crisp tofu and sesame meet broccoli, cabbage, spinach, mushrooms, peppers, and baby corn in a gingery vegetable skillet.
The Daily by moow.ai
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Chickpea Couscous Curry
A tomato-based chickpea and vegetable curry is served with fluffy couscous for a fiber-rich plant-based meal.
Black Beans with Lime
Black beans warmed with cumin, onion, cilantro, and fresh lime make a simple high-fiber side for bowls, tacos, or grilled mains.
Zucchini and Black Bean Tacos
Sautéed zucchini and black beans fill warm corn tortillas with fresh tomato salsa, lime, and cilantro.
Plant-Based Bean Chili Bowl
Two kinds of beans, tomatoes, peppers, and corn simmer into a plant-based chili topped with a cool tofu-lime cream.
Quinoa Bowl with Tofu and Avocado
A quinoa bowl layered with browned tofu, avocado, tomatoes, cucumber, onion, lime, and herbs delivers plant protein and fiber.
Portobello and Butter Bean Bowls with Herb Sauce
Creamy butter beans, browned portobellos, and a sharp parsley chimichurri make a satisfying plant-forward bowl from everyday supermarket staples.
Ginger Chicken with Peppers and Scallions
Tender chicken and crisp bell peppers are coated in a savory homemade black-bean, ginger, garlic, and tamari sauce for a faster weeknight stir-fry.
Lentil Meatball and Vegetable Soup
Lean turkey meatballs simmer with lentils, potatoes, carrots, and peppers in a tomato-scented broth for a hearty, vegetable-packed soup.