First Option 

MONDAY

SPANISH LENTIL RICE WITH SWEET PLANTAIN, CARROTS AND PEAS SERVED WITH , YELLOW SQUASH AND MUSHROOMS

TUESDAY

COCONUT CURRY CHICKPEAS QUINOA SALAD SERVED WITH MIXED GREENS, CARROT, CUCUMBERS AND SEASONAL FRUIT DRESSING

WEDNESDAY

PUTTANESCA TEMPEH BITES STEW SERVED WITH PARPADELLE, SAUTEED BROCCOLI

THURSDAY

MOJO BLACK BEANS WITH YUCA, SERVED WITH GARLIC HERB GRILLED CAULIFLOWER AND GREEN BEANS

FRIDAY

MUSHROOM AND BUTTERNUT SALTADO WITH TOMATO AND ONIONS SERVED WITH GOLDEN POTATO TAJIN FRIES

Second Option 

MONDAY

TEMPEH CAKE WITH GREEK YOGURT TARTAR SAUCE, SERVED WITH MASHED SWEET POTATOES AND GARLIC-ROASTED EGGPLANT AND TOMATO

TUESDAY

SLOW COOKER BEANS CHILI SERVED WITH CILANTRO RICE AND PICO DE GALLO

WEDNESDAY

TAMARIND LENTIL CURRY, SERVED WITH GREEN COUSCOUS, BRUSSELS SPROUTS AND CHAYOTE

THURSDAY

TOFU AND SWEET PLANTAIN PASTELON, SERVED WITH ROASTED ZUCCHINI AND CARROTS

FRIDAY

MEDITERRANEAN SALAD, WITH WHITE BEANS, ARUGULA, RED ONION, TOMATOES, BLUE CHEESE, GREEK YOGURT AND CILANTRO DRESSING ON TOP