Lunch for the Week - Ginger Tofu & Thai Peanut Sauce Grain Bowl & Goat Cheese, Butternut & Grilled Chicken Salad Topper

Two hearty lunches are here to fuel your week (without dragging you down). First is a plant-based meal that starts with a bed of ginger-cilantro tricolor quinoa studded with red bell pepper and red onion and topped with a rainbow of roasted cabbage, carrots, steamed edamame, and ginger-chili peanuts. Smoked tofu with a savory-sweet Thai peanut sauce completes this symphony of flavors. Next, transform your salad into something special with this salad topper—just add any of your favorite salad greens! Tender slices of garlic-herb grilled chicken breast are served over sweet roasted butternut squash with roasted apples and onions in a savory black garlic balsamic vinaigrette. Finish with a sprinkle each of tangy, creamy goat cheese crumbles and our savory granola packed with nuts, seeds, and roasted garlic.