This is my version of a Cava (fast casual Mediterranean restaurant) or Meze Morada (R.I.P. local mediterranean joint formerly in Islamorada, Florida) bowl.

This is completely customizable and really just a loose template. I’m not putting a ton of detail into the amounts here. I make as much as my ingredients will go and eat it for DAYS. You can see the individual amounts I assembled in the photo. I will say after making this if I lived near a Cava I would definitely just go buy this…. I think the savings come when you spend the time making this for multiple people or when you make enough to plan to eat it for several days.

I’m hooked on Buddha or grain bowls. I find them so satisfying physically and emotionally. You can’t go wrong with a balanced meal that’s loaded with toppings and flavor. You can make this your own with your favorite add ins. You could also do a different type of fish (perhaps local!) or chicken. I’m a big salmon fan. I typically buy the Publix Greenwise frozen wild sockeye salmon. Salmon is high in omega -3 fatty acids which are great for heart and brain health. Aim for consuming fish twice per week!

Have you tried honeynut squash before? Honeynut is a winter squash varietal derived from butternut and buttercup. It’s sweeter and about half the size of the typical butternut squash. The peel is edible which saves a lot of time and work.

This would make an easy side for Thanksgiving! It’s easy enough to spice up a weeknight meal as well!

Are you looking for a plant-based entree for Thanksgiving? Look no further than this stuffed delicata squash with tofu! This dish is vegan and can also be served as a side if you like! If you can’t find delicata squash at the store, you could use another hard (winter) squash such as acorn, butternut, or honeynut as well!

Looking to spice up your next stir fry? Try this spicy gochujang tempeh stir fry! Gochujang is a Korean fermented chili pepper paste that's spicy, sweet, salty, and savory... perfect for a base for a stir fry sauce!

This lemon herb dressing will brighten up any dish! Try this on top of quinoa, roasted vegetables, or as a salad dressing. The whole recipe can be made in a blender without getting your knife and cutting board out!