Roasted Chickpea-Stuffed Avocado
These little pockets of crispy za'atar-flavored chickpeas and veggies served up in creamy avocado halves is surprisingly filling — plus each one adds eight healthful plants to your day.
These little pockets of crispy za'atar-flavored chickpeas and veggies served up in creamy avocado halves is surprisingly filling — plus each one adds eight healthful plants to your day.
A little tropical, a little nutty and a whole lot of fresh produce make this a meal you're going to want to have all summer long.
A creamy cashew sauce stands in for ricotta in this plant-based bake. We top it with Pecorino Romano cheese, but if you prefer to keep it dairy-free, you can use a sprinkle of nutritional yeast.
This lentil-based filling is surprisingly similar to meaty versions thanks to the garlic and taco seasoning — make sure you use a brand without added sugar or other additives.
Make the sauce and filling ahead of time so you can simply cook the omelette and assemble in the morning. Garnish with additional cilantro.
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Like many other high-fat plant-based foods, olives are rich in vitamin E, a powerful antioxidant that helps to protect against free radicals, which can cause cellular damage if left unchecked.