Wrap up shredded chicken with creamy avocado slices, mixed greens, and a drizzle of balsamic vinaigrette in a whole wheat tortilla.
Toss cooked quinoa with roasted vegetables like bell peppers, zucchini, and cherry tomatoes. Add in a handful of fresh herbs.
Layer diced cucumbers, cherry tomatoes, red onions, kalamata olives, and feta cheese in a mason jar. Top with a lemon-oregano vinaigrette and shake.
Slice fresh mozzarella, tomatoes, and basil leaves. Layer them on whole grain bread with a drizzle of balsamic glaze or pesto. This classic Italian combination.
Combine sushi rice or brown rice with sliced avocado, cucumber strips, shredded carrots, and cooked shrimp or tofu. Drizzle with soy sauce or a spicy mayo.
Mash cooked sweet potatoes with black beans, corn, and a dash of cumin and chili powder. Wrap in a whole wheat tortilla and grill until crispy. Serve with salsa.
Toss cooked soba or rice noodles with shredded cabbage, edamame, shredded carrots, and a sesame-ginger dressing. Top with sliced grilled chicken.
Fill halved bell peppers with a mixture of quinoa, lean ground turkey or beef, black beans, corn, and salsa. Bake until peppers are tender and filling is heated through.
Layer roasted eggplant slices with marinara sauce, fresh basil leaves, and mozzarella cheese in a whole wheat wrap. Grill until the cheese melts.
Build a bowl with a base of brown rice or quinoa, topped with roasted or raw vegetables, chickpeas or grilled chicken, avocado slices, and a drizzle of tahini.
SWIPE UP