BAKED FALAFEL WITH TOMATO-OLIVE SALAD


PREP TIME 10 MIN. – COOK TIME 30 MIN. READY IN 40 MIN. – SERVINGS 4


ALMOST-VEGETARIAN CHILI


PREP TIME 5 MIN. – COOK TIME 30 MIN. READY IN 35 MIN. – SERVINGS 4


2 tbsp canola oil 2 slices thick-cut bacon, very finely chopped 1 cup diced onion 1 tbsp minced garlic 2 tbsp chili powder 2 tsp ground cumin


1 (8 oz) can tomato sauce 2 cups vegetable or beef broth 2 (15.5 oz) cans Nature’s Promise Organic No Salt Added Black Beans, undrained


STEP 1 In a large pot, combine the oil, bacon, and onions. Cook 6–7 min., until bacon is browned, stirring often. STEP 2 Add the garlic, chili powder, and cumin. Season with salt. Cook 2 min., until garlic is golden, stirring often. STEP 3 Add the tomato sauce, broth, and beans. Heat to a boil on high. Reduce heat and simmer 15–20 min., until thickened, stirring occasionally. Season with salt to taste.


TIP Garnish with your favorite chili toppings like cilantro, sour cream, or shredded Cheddar.


PER SERVING: 426 CALORIES, 11G FAT, 2G SATURATED FAT, 5MG CHOLESTEROL, 789MG SODIUM, 64G CARBOHYDRATE, 22G FIBER, 5G SUGAR, 24G PROTEIN


2 (15.5 oz) cans chickpeas, drained and rinsed 1 tsp ground cumin ½ tsp garlic powder ½ cup fresh parsley leaves 3 tbsp all-purpose flour


SPICY AIR FRYER CRISPY TOFU BOWL


PREP TIME 20 MIN. – COOK TIME 15 MIN. READY IN 35 MIN. – SERVINGS 4


1 (14 oz) block extra-firm tofu 4 cups (about 10 oz) broccoli florets Cooking spray 1 tbsp canola oil 2 tbsp cornstarch


1 (15.9 oz) pkg Nature’s Promise Free from Whole Grain Brown Rice 1 tbsp sriracha 2 tbsp reduced- sodium soy sauce 2 tbsp rice vinegar


MAKE AHEAD Chili tastes even better the


next day–or the day after! Refrigerate and reheat when you’re ready to eat.


STEP 1 Arrange 2 layers of paper towels. Place the tofu on paper towels and cover with 2 more layers of paper towels. Top with a flat cutting board or small baking sheet and weigh down with 2 cans. Let stand 15 min. STEP 2 Meanwhile, in a microwave-safe bowl, combine the broccoli with ¼ cup water. Cover with vented plastic and microwave 4 min. Remove from microwave and let stand, covered. STEP 3 Coat air fryer basket with cooking spray. Cut tofu into ¼-inch-thick slices. Brush with the oil and coat with the cornstarch. Add to air fryer basket, in batches, if necessary. Set temperature to 390°F. Close lid and cook 13–15 min., gently shaking basket every 5 min., until tofu is golden brown. STEP 4 While tofu cooks, heat the rice according to package directions. In a small bowl, stir together the sriracha, soy sauce, and rice vinegar. Divide the brown rice among 4 bowls. Top with steamed broccoli and tofu. Drizzle with sauce.


PER SERVING: 405 CALORIES, 12G FAT, 1G SATURATED FAT, 0MG CHOLESTEROL, 389MG SODIUM, 28G CARBOHYDRATE, 6G FIBER, 3G SUGAR, 18G PROTEIN


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Cooking spray 4 plum tomatoes ½ cup pitted kalamata olives 2 tbsp lemon juice 2 tbsp olive oil ½ cup tzatziki


STEP 1 Preheat oven to 425°F. Line a large rimmed baking sheet with parchment. STEP 2 To a food processor, add the chickpeas, cumin, garlic powder, and parsley. Sprinkle the flour on top. Season with salt. Pulse until mixture is well combined and chickpeas are very finely chopped but not puréed, stopping and scraping down sides of bowl occasionally. STEP 3 Scoop mixture into 1½-inch balls and place on prepared baking sheet. Generously coat with cooking spray and bake 25–30 min., until golden brown. Remove from oven and let stand 5 min. STEP 4 Meanwhile, chop the tomatoes and olives. In a medium bowl, combine tomatoes, olives, lemon juice, and olive oil. Season with salt and pepper to taste. In a small bowl, stir together the tzatziki and 1 tbsp water. Serve falafel with tomato- olive salad. Drizzle with tzatziki mixture.


TIP Serve over greens for extra fiber and fresh crunch.


PER SERVING: 358 CALORIES, 18G FAT, 1G SATURATED FAT, 5MG CHOLESTEROL, 655MG SODIUM, 41G CARBOHYDRATE, 9G FIBER, 8G SUGAR, 13G PROTEIN


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