Spicy Sweet Potato and Black Bean Tacos

Roasted chili- and cumin-seasoned sweet potatoes, black bean salsa, and orange-jicama slaw in flour tortillas

A tasty dessert treat made with beans, pumpkin, maple syrup, and spice.

Sautéed Portobello mushrooms, green peppers, onion and corn with Pico de Gallo and fresh cilantro

Jasmine turmeric rice with vegan chorizo, refried beans, vegan cheddar cheese, pico de gallo, lettuce & radishes

Grilled hearts of palm patty topped with lettuce and tomato on a whole grain bun

Freshly baked vegan muffin made of zucchini & carrots mixed with raisins, cocoa,
cinnamon & vanilla.

Swiss chard sautéed with red onion, garlic and seasoning.

Battered and baked cauliflower florets

Elbow macaroni baked with creamy Daiya® cheddar cheese sauce and bread crumbs, courtesy of Aramark Chef Alahya McKelvey

Sautéed Brussels sprouts and Portobello mushrooms over harissa barley with a
jalapeno green pea mash