Every Saturday, we highlight some of our favorite submissions from Potluck. Here are this week’s picks:
Quinoa with Roasted Broccoli and Arugula Salad // With roasted broccoli, arugula, olives, and feta, you know this salad is going to be delicious. Get the recipe from Green Valley Kitchen →
Twice-Baked Whipped Cauliflower Potatoes // Bulk up your next batch of twice-baked potatoes by adding cauliflower to them! Get the recipe from Peas and Crayons →
Mushroom, Leek & Artichoke Stuffed Shells // A springtime version of the comfort food classic. Get the recipe from strawberry plum →
Curried Couscous with Roasted Red Pepper, Peas and Tofu // This flavorful vegan dinner is done in just 30 minutes, including prep time. Get the recipe from Healthy Seasonal Recipes →
No-Bake Banana Nut Protein Bars // Protein bars are expensive–make your own instead! Get the recipe from Hummusapien →
South of the Border Buddha Bowl // Smoky tofu, sweet potatoes, and kale served over brown rice and topped with a creamy Southwestern dressing–hello lunch! Get the recipe from Clean Wellness →
Want to share your recipes with the Oh My Veggies community? Join Potluck and submit your recipes!