This is a delicious, plant-forward breakfast with bold flavors and nutrients – and only requires one pan for preparation and cooking.
Kale baked until crispy and tossed in salt
Breakfast on-the-go! Blueberries topped with overnight chia oats and crunchy granola
Strawberries, blueberries, feta, kale, onion, tossed in tangy lemon dressing
The earthiness of cumin and heat of green onions balance against the natural sweetness of the root veggies, which are steamed first, then grilled to give them those char marks we all love.
From our Twisted Beet menu, this recipe combines beets and apples for a fresh, crisp slaw.
From our Twisted Beet menu – a flavorful mix of chicken and chickpeas sautéed with a Shawarma Spice.
From our Twisted Beet menu – beets, cider vinegar and seasoning blended to a smooth ketchup
From our Twisted Beet menu, this plant-forward, vegetarian meatball is made with eggplant and quinoa
A vegan taco with seasoned black beans and fresh kale, topped with avocado and pico de gallo.