Sweet Potato and Black Bean Enchiladas: Fill corn tortillas with a mixture of roasted sweet potatoes, black beans, onions, and spices.
Mediterranean Quinoa Salad: Combine cooked quinoa with diced cucumber, cherry tomatoes, Kalamata olives, red onion, feta cheese, and a lemon-herb.
Vegetarian Pad Thai: Stir-fry rice noodles with tofu, bean sprouts, carrots, green onions, and peanuts in a tangy tamarind sauce.
Stuffed Bell Peppers: Fill halved bell peppers with a mixture of cooked rice, black beans, corn, diced tomatoes, onions, and spices.
Spinach and Ricotta Stuffed Shells: Stuff cooked jumbo pasta shells with a mixture of ricotta cheese, cooked spinach, garlic, and herbs.
Vegetarian Sushi Rolls: Fill nori sheets with sushi rice, avocado slices, cucumber sticks, carrots, and strips of marinated tofu.
Chickpea and Vegetable Curry: Simmer chickpeas with diced tomatoes, coconut milk, onions, garlic, and curry spices.
Eggplant Parmesan: Bread and bake slices of eggplant until crispy, then layer them with marinara sauce and mozzarella cheese.
Vegetarian Bibimbap: Serve a bowl of steamed rice topped with sautéed vegetables like spinach, mushrooms, carrots, and bean sprouts.
Roasted Vegetable and Hummus Wrap: Fill whole wheat wraps with roasted vegetables like zucchini, bell peppers, onions, and eggplant.