Skip to Content

Plant-Based for the Win

Planting Seeds of Sustainability 

If one thing’s for sure, it's that people are interested in more fresh, whole and environmentally-friendly ingredients in their food. Consumer demand for plant-based foods in the US has increased from 66% to 70% in the last year, and it’s still on the rise.1A plant-based diet has proven to bring heaps of health benefits with it if done well, and on top of that, it offers a significantly smaller footprint on the environment than animal-based foods.2 

With April hosting Earth Day, consumers are focusing their attention on sustainable and healthy earth-loving practices. That’s why we’re highlighting recipes that not only taste great but are good for our planet as well. 

1The Plant Based Foods State of the Marketplace, 2023

2Plant-Based Dietary Patterns for Human and Planetary Health, NCBI, 2022


  • Squash Quesadilla

    Squash Quesadilla 

    A 10” Flour Tortilla is topped with puréed black beans, deliciously sautéed squash seasoned with kosher salt and garlic, and Oaxacan cheese. The quesadilla is then griddled over medium heat in butter until golden brown, crispy and heated through. Finally, it’s cut into 4 quarters and served with a drizzle of Charred Tomatillo Crema. 

    See Full Recipe


  • Avocado Tostada

    Avocado Tostada

    This avocado tostada recipe is packed with the freshest ingredients and perfect for plant-based fiends. Avocado and roasted pepita purée is spread all over crispy, baked 6” Smart Hearty Grains™ Tortillas and topped with sweet heat Pico de Gallo and garnished with cotija crumbles and fresh herbs.  

    See Full Recipe


  • Roasted Vegetable and Curry Couscous Taco 

    Roasted Vegetable and Curry Couscous Taco  

    Aromatic couscous is placed in the center of a fried Red Corn Tortilla and is topped with yogurt sauce, zucchini medley, cashews and cranberries. Perfectly handheld and layered with whole, fresh, plant-based goodness. 

    See Full Recipe

Spicy Three Bean and Farro Burrito

Chopped garlic, red onions and red peppers are sautéed until softened and tossed with cooked farro and a mixture of black, pinto and kidney beans. Red pepper pesto is then folded in for an evenly coated mixture, garnished with cilantro, wrapped in a 10” Whole Wheat Tortilla and served alongside freshly made salsa.

See Full Recipe


Get the latest recipes, programs and product information in your inbox.

Thanks for signing up. Explore some other fresh ideas.