Wondering what to do with your leftover rice? This crispy rice salad comes together in under an hour and is absolutely delicious.

Don’t forget to top with sriracha mayo for a spicy kick!

Crispy Rice Salad (serves 4)

DIETARY: gluten-free

TOTAL TIME: 45 minutes

 

For the Crispy Rice

1½ cups cooked rice, cooled

1½ tablespoons avocado oil

1½ tablespoons tamari

1½ tablespoons toasted sesame oil

 

For the Salad

5 ounces canned tuna, drained (optional)

1 cup seeded and chopped cucumber

½ cup grated carrot

1 cup loosely packed cilantro, rough chopped

4 small scallions, thinly sliced

⅓ cup frozen edamame, thawed

 

Dressing

½ cup mayonnaise

1 tablespoon rice vinegar

1 tablespoon sriracha

1 tablespoon honey

¼ teaspoon sea salt

 

1. Preheat oven to 400°F. In a mixing bowl, combine the cooked rice, avocado oil, tamari, and toasted sesame oil. Spread the rice onto a baking sheet in a thin, even layer. Bake for 30–40 minutes, stirring every 10 minutes with a spatula to help it crisp evenly. The rice should be golden and crispy but not hard. Remove from the oven and let cool
2. In a large mixing bowl, combine the tuna (if using), cucumber, carrot, cilantro, scallions, and edamame.
3. Stir together the mayonnaise, rice vinegar, sriracha, honey, and sea salt until smooth. Pour over the vegetable mixture and toss to coat.
4. Add the cooled crispy rice to the dressed vegetable mixture and gently toss to combine. Serve immediately for maximum crunch

This vegetarian-friendly portobello sandwich is a certified crowd pleaser!

Complete with goat cheese, tangy tomato, and crisp ciabatta, it’s the perfect balance of savory, salty, and umami.

 

Portobello & Goat Cheese Sandwich (makes four)

DIETARY: Vegetarian

TOTAL TIME: 35 minutes

 

4 large portobellos, stems discarded

¼ cup olive oil

¼ cup balsamic vinegar

2 tablespoons tamari

½ teaspoon coarse ground black pepper

1 ciabatta loaf

4 ounces herbed goat cheese

1 ounce baby arugula

1 large beefsteak tomato, sliced (8 slices)

 

1. In a small bowl, whisk together olive oil, balsamic vinegar, tamari, and black pepper. Brush portobello mushrooms generously with the marinade and place in a baking dish. Cover tightly and let the marinade absorb. Preheat the oven to 350° F.
2. When the oven is hot, bake for 15–20 minutes, or until mushrooms are tender and juicy. Remove from oven and allow to cool.
3. Slice the ciabatta loaf in half lengthwise. Spread goat cheese evenly on both cut sides. Layer the bottom half with tomato slices, portobello mushrooms, and arugula. Top with the remaining bread.
4. Cut into four sandwiches and serve immediately.

This roasted carrot salad is crunchy, fresh, and full of flavor.

Serve as a colorful side dish or add protein of your choice for a wholesome, springtime meal.

 

Roasted Carrot Salad (serves 4)

DIETARY: Vegetarian

TOTAL TIME: 40 minutes

 

1 cup quinoa

1 ½ cups water or vegetable broth

1 ¼ pound carrots, peeled and cut into 2-inch sticks (¼-inch thick)

2 tablespoons avocado oil

2 tablespoons maple syrup

1 teaspoon paprika

¼ teaspoon sea salt

3 ounces baby arugula

2 avocados, chopped

1 cup crumbled feta

6 oz toasted seeds, such as sunflower or pumpkin

 

Dressing:

6 tablespoons avocado oil

3 tablespoons maple syrup

2 tablespoons apple cider vinegar

2 tablespoons Dijon mustard

 

1. In a small saucepan, combine quinoa and water or stock. Bring to a boil, then cover, reduce heat to low, and cook for 10 minutes, or until water is absorbed. Remove from heat and let rest, covered, for 10 minutes. Spread quinoa on a sheet pan to cool completely.
2. In a mixing bowl, toss carrots with avocado oil, maple syrup, paprika, and salt. Spread evenly on a baking sheet and roast for 15–20 minutes, until tender and lightly caramelized. Let cool completely.
3. Whisk together avocado oil, maple syrup, apple cider vinegar, and Dijon mustard until fully emulsified.
4. In a large bowl, gently toss quinoa, roasted carrots, arugula, and avocado. Divide among shallow bowls or plates. Drizzle with dressing and finish with seeds and feta.

Weeknight ramen… but make it crispy. This sheet pan twist turns your favorite noodles into a crunchy, crave-worthy meal!

 

Simply cook your instant ramen by following the package instructions, add your favorite veg and protein, and put it in the oven at 450 degrees for 15 minutes.

 

Crispy Sheet Pan Ramen (serves 4)

DIETARY: Traditional

TOTAL TIME: 40 minutes

 

2/3 cup teriyaki sauce or your favorite stir fry sauce

2 teaspoons sriracha hot sauce

1 teaspoon chicken bouillon, optional

6 tablespoons avocado oil

4 packages ramen noodles

1 pound boneless, skinless chicken breast, sliced into ¼” thick pieces and halved

½ pound broccoli, cut into ½” pieces

6 ounces sugar snap peas, trimmed

¼ pound carrots, peeled and sliced into 1/8” slices

4 scallions, cut into 1” pieces

 

1. Preheat oven to 450° F. Whisk together teriyaki sauce, sriracha, optional chicken bouillon,  and oil until smooth.
2. Cook ramen noodles based on the package instructions. Drain and rinse.
3. Place chicken, broccoli, snap peas, carrots, scallions, cooked noodles and half of the sauce mixture in a mixing bowl and toss to combine.
4. Evenly spread mixture on one or two unlined sheet pans. Rearrange chicken pieces so they are on the top of the noodles and veggies.
5. Bake for 15 minutes then turn the broiler on high and continue to cook until chicken has cooked through, approximately 3-5 minutes, and to desired crispness.
6. Remove from oven and drizzle with remaining sauce as needed.

 

*Chicken can be substitute for another protein of choice. Proteins should be cut into ¼” slices for fast cooking.

This asian-inspired guac recipe is a delightful twist on the original—creamy avocado blended with rice vinegar, white miso, and sesame oil. 🥑

 

Consider topping with furikake for added umami!

 

Japanese Style Guacamole (makes ~2 ½ cups)

DIETARY: Plant Based

TOTAL TIME: 10 minutes

 

4 ripe avocados

2 scallions, thinly sliced

3-4 tablespoons rice vinegar or lemon juice

1 tablespoon white miso

2 teaspoons toasted sesame oil

 

1. Cut avocados in half, discard pit and scoop flesh into a mixing bowl.
2. Add scallions, rice vinegar, miso, and sesame oil. Mash until desired consistency.
3. Taste with the dipper of your choice, such as veggie sticks or tortilla chips. If additional seasoning is required, add additional miso paste or salt to taste.