Vegetarian Menu
First Option
MONDAY
SPANISH LENTIL RICE WITH SWEET PLANTAIN, CARROTS AND PEAS SERVED WITH , YELLOW SQUASH AND MUSHROOMS
TUESDAY
COCONUT CURRY CHICKPEAS AND QUINOA SALAD BOWL SERVED WITH MIXED GREENS, CARROT, CUCUMBERS AND SEASONAL FRUIT DRESSING
WEDNESDAY
PUTTANESCA TEMPEH BITES STEW SERVED WITH WHOLE WHEAT SPAGHETTI AND STEAM BROCCOLI AND COLLARD GREENS
THURSDAY
TOFU AND SWEET PLANTAIN PASTELON, SERVED WITH ROASTED EGGPLANT AND ZUCCHINI
FRIDAY
MUSHROOM AND BUTTERNUT SALTADO WITH TOMATO AND ONIONS SERVED WITH GOLDEN POTATO TAJIN FRIES
Second Option
MONDAY
TEMPEH CAKE WITH GREEK YOGURT DILL SAUCE, SERVED WITH MASHED SWEET POTATOES AND GARLIC-ROASTED VEGGIES
TUESDAY
SLOW COOKER BEANS CHILI SERVED WITH CILANTRO RICE AND PICO DE GALLO SALAD
WEDNESDAY
TAMARIND LENTIL CURRY, SERVED WITH GREEN COUSCOUS, BRUSSELS SPROUTS AND CHAYOTE
THURSDAY
MOJO BLACK BEANS WITH YUCA, SERVED WITH HERB GRILLED CAULIFLOWER AND GREEN BEANS
FRIDAY
MEDITERRANEAN SALAD, WITH WHITE BEANS, ARUGULA, RED ONION, TOMATOES, BLUE CHEESE, GREEK YOGURT AND CILANTRO DRESSING ON TOP