30+ Easy and Flavorful Friday Vegan Diabetic Recipes for a Healthy Weekend

Looking for delicious, nutritious, and diabetic-friendly meals to enjoy on a Friday night?

We’ve got you covered! Whether you’re new to vegan eating or a seasoned plant-based enthusiast, finding meals that are both satisfying and suitable for diabetes management can sometimes feel challenging.

However, with the right ingredients, vegan meals can offer an abundance of flavors without spiking your blood sugar.

30 Friday vegan diabetic recipes is designed to make your weekends flavorful, healthy, and stress-free.

From fresh salads and hearty main dishes to flavorful sides and comforting desserts, these recipes are crafted to support balanced blood sugar levels while delivering a burst of nutrition and taste.

Say goodbye to the stress of meal planning and enjoy a satisfying dinner that aligns with your health goals.

30+ Easy and Flavorful Friday Vegan Diabetic Recipes for a Healthy Weekend

Incorporating plant-based meals into your diet doesn’t have to be complicated, and it certainly doesn’t have to be bland.

These 30+ Friday vegan diabetic recipes provide a range of options to suit every taste, from fresh salads and savory dishes to hearty bowls and vibrant wraps.

Each recipe is designed to help manage blood sugar levels while offering a variety of flavors that will keep your meals exciting and satisfying.

No matter how busy your Friday nights get, these recipes are quick, easy, and perfect for a healthy start to the weekend.

Plus, they’re full of fiber, plant-based protein, and essential nutrients, making them a wonderful choice for anyone looking to improve their health or simply enjoy a meal that’s as delicious as it is nutritious.

Say goodbye to bland, carb-heavy dinners and embrace these colorful, vibrant dishes that are as good for your body as they are for your taste buds!

Spiced Lentil and Vegetable Stew

This hearty and flavorful lentil stew is packed with protein, fiber, and essential nutrients. It’s perfect for a Friday night dinner that leaves you feeling satisfied without spiking your blood sugar. The gentle spice blend adds depth, making it a comforting choice for cool evenings or any day you need a wholesome meal.

Ingredients:

• 1 cup dry red lentils (rinsed)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 4 cups vegetable broth (low sodium)
• 2 cups chopped kale or spinach
• Juice of 1/2 lemon
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onions and sauté until softened, about 3 minutes.
2. Stir in the garlic, carrots, and celery. Cook for another 5 minutes until the vegetables begin to soften.
3. Add the cumin, smoked paprika, and turmeric. Cook for 1 minute to release the spices’ aroma.
4. Stir in the lentils, tomatoes, and vegetable broth. Bring to a boil, then reduce to a simmer.
5. Cook uncovered for 25-30 minutes, stirring occasionally, until the lentils are tender.
6. Add the chopped kale or spinach and cook for 5 more minutes.
7. Stir in the lemon juice, and season with salt and pepper to taste. Serve hot.

This lentil stew is a delightful way to enjoy a nutrient-rich meal. The mix of vegetables and spices ensures a balanced dish that’s as comforting as it is nutritious.

Zucchini Noodles with Avocado Pesto

This vibrant, low-carb dish is a fantastic alternative to traditional pasta. Zucchini noodles, paired with a creamy avocado pesto, create a light yet satisfying meal. It’s perfect for anyone craving a fresh, flavorful dinner without compromising on health goals.

Ingredients:

• 2 medium zucchinis, spiralized
• 1 ripe avocado
• 1 cup fresh basil leaves
• 2 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 clove garlic
• Salt and pepper to taste
• Cherry tomatoes for garnish (optional)

Instructions:

1. Spiralize the zucchinis and set them aside.
2. In a food processor, blend the avocado, basil, nutritional yeast, lemon juice, olive oil, garlic, salt, and pepper until smooth. Add a splash of water if the pesto is too thick.
3. Toss the zucchini noodles with the avocado pesto until well coated.
4. Serve immediately, garnished with cherry tomatoes if desired.

This dish is a refreshing take on pasta that’s light, creamy, and packed with healthy fats. It’s quick to prepare, making it an excellent choice for a hassle-free dinner.

Chickpea and Spinach Stir-Fry

This quick stir-fry combines protein-rich chickpeas with vibrant spinach, creating a nutrient-dense meal that’s easy to prepare. With hints of garlic and lemon, it’s a simple yet flavorful choice for a balanced Friday dinner.

Ingredients:

• 1 can chickpeas (15 oz), drained and rinsed
• 2 tablespoons olive oil
• 3 cups fresh spinach leaves
• 3 cloves garlic, thinly sliced
• 1 teaspoon ground coriander
• Juice of 1/2 lemon
• Salt and pepper to taste
• Red chili flakes (optional, for heat)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
2. Add the chickpeas and ground coriander. Cook for 3-4 minutes, stirring occasionally.
3. Toss in the spinach and cook until wilted, about 2 minutes.
4. Remove from heat and stir in the lemon juice. Season with salt, pepper, and chili flakes if using.
5. Serve hot as is or alongside a small portion of whole-grain quinoa or cauliflower rice.

This stir-fry is a simple yet satisfying option that delivers a boost of protein and greens. Its light, zesty flavor ensures it becomes a regular favorite in your weekly meal rotation.

Cauliflower and Chickpea Curry

This flavorful and aromatic curry is a perfect combination of cauliflower and chickpeas simmered in a spiced coconut milk sauce. Rich in fiber and plant-based protein, it’s a warming dish ideal for a cozy Friday night dinner. The gentle curry spices give it depth, while the coconut milk provides a creamy texture without being too heavy.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can chickpeas (15 oz), drained and rinsed
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 can (14 oz) coconut milk (light)
• 1 cup vegetable broth (low sodium)
• 2 cups spinach or kale, chopped
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft, about 5 minutes.
2. Stir in the garlic and grated ginger and cook for another minute.
3. Add the curry powder, cumin, and turmeric, stirring to coat the onions and garlic in the spices. Cook for 1-2 minutes until fragrant.
4. Pour in the coconut milk and vegetable broth, followed by the cauliflower florets and chickpeas. Stir to combine.
5. Bring the mixture to a boil, then reduce to a simmer and cook for 15-20 minutes until the cauliflower is tender.
6. Stir in the spinach or kale and cook for an additional 2-3 minutes until wilted.
7. Season with salt and pepper to taste and garnish with fresh cilantro before serving.

This curry is both hearty and comforting, making it a perfect dish to enjoy when you’re craving something rich in flavor yet light enough for a healthy, satisfying meal.

Sweet Potato and Black Bean Tacos

These plant-based tacos are bursting with flavor and nutrition. The roasted sweet potatoes provide natural sweetness, while black beans offer a hearty protein boost. Topped with a fresh avocado salsa, they’re an easy, tasty, and diabetic-friendly meal for any Friday evening.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 can black beans (15 oz), drained and rinsed
• 8 small corn tortillas
• 1 ripe avocado, diced
• 1/2 cup diced red onion
• 1/2 cup fresh cilantro, chopped
• Juice of 1 lime

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread them out on a baking sheet in a single layer.
2. Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until tender and slightly crispy.
3. While the sweet potatoes roast, prepare the avocado salsa by mixing together the diced avocado, red onion, cilantro, and lime juice. Season with salt and pepper to taste.
4. Warm the corn tortillas in a dry skillet over medium heat for about 1 minute on each side.
5. Once the sweet potatoes are ready, assemble the tacos by placing a few spoonfuls of roasted sweet potatoes on each tortilla, followed by black beans and a generous scoop of avocado salsa.

These tacos are flavorful, filling, and full of healthy carbs and protein. They’re a great option for a flavorful plant-based dinner that won’t affect blood sugar levels.

Roasted Brussels Sprouts with Tahini Lemon Dressing

This side dish transforms Brussels sprouts into a crispy, caramelized delight. Paired with a creamy tahini lemon dressing, this dish is full of fiber, healthy fats, and vibrant flavors. It makes for a perfect side or a light main when served with quinoa or a protein like tempeh.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup tahini
• Juice of 1 lemon
• 2 tablespoons water
• 1 clove garlic, minced
• 1 teaspoon maple syrup or agave (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved Brussels sprouts on a baking sheet and drizzle with olive oil. Season with salt and pepper and toss to coat evenly.
2. Roast in the oven for 20-25 minutes, stirring halfway through, until golden and crispy.
3. While the Brussels sprouts roast, whisk together tahini, lemon juice, water, garlic, and maple syrup (if using) in a bowl. Add more water if necessary to reach a smooth, pourable consistency.
4. Once the Brussels sprouts are done, remove from the oven and drizzle with the tahini lemon dressing. Toss to coat.

These roasted Brussels sprouts are both savory and slightly tangy, with the tahini dressing adding richness to every bite. This dish is a delicious, nutritious side that complements a variety of meals.

Stuffed Bell Peppers with Quinoa and Black Beans

These colorful stuffed peppers are filled with quinoa, black beans, and vegetables, making them a perfect low-carb, high-protein option. Baked until tender, the peppers are both visually appealing and nutritious, offering a balanced meal that is diabetic-friendly.

Ingredients:

• 4 large bell peppers (red, yellow, or orange)
• 1 cup cooked quinoa
• 1 can black beans (15 oz), drained and rinsed
• 1 small onion, diced
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• 1/4 cup salsa (optional)
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a large bowl, combine the cooked quinoa, black beans, onion, corn, cumin, smoked paprika, salt, and pepper. Mix well.
3. Stuff each bell pepper with the quinoa mixture, pressing gently to pack the filling. Place the stuffed peppers in a baking dish.
4. Drizzle the olive oil over the stuffed peppers and cover the dish with foil. Bake for 30 minutes.
5. Remove the foil and bake for an additional 10 minutes until the peppers are tender.
6. Garnish with fresh cilantro and serve with a dollop of salsa if desired.

These stuffed peppers are a filling and nutritious option that combines a variety of textures and flavors. They’re a great choice for a hearty yet healthy dinner that doesn’t compromise on taste or your diabetic management.

Spaghetti Squash Primavera

This light and flavorful dish is made with spaghetti squash, a perfect low-carb alternative to traditional pasta. The squash is paired with a medley of colorful vegetables and a simple garlic-infused olive oil, making it a delightful and filling meal that’s also diabetic-friendly.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper. Place the squash halves cut side down on a baking sheet. Roast for 35-40 minutes, or until the flesh is tender and easily shredded with a fork.
2. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the zucchini, bell pepper, and tomatoes, and sauté for 5-7 minutes until the vegetables soften.
3. Add the minced garlic, oregano, and red pepper flakes (if using), cooking for another 1-2 minutes until fragrant.
4. Once the spaghetti squash is done, use a fork to shred the flesh into strands. Add the shredded squash to the skillet with the vegetables and toss to combine.
5. Season with additional salt and pepper if needed and garnish with fresh basil before serving.

This dish is a healthy and satisfying way to enjoy pasta without the carbs. The spaghetti squash serves as a great base for the fresh, roasted vegetables, and the garlic and olive oil elevate the flavors to make it truly delicious.

Cauliflower Rice Stir-Fry

A light, low-carb substitute for traditional rice, cauliflower rice works wonderfully in stir-fries. This version is packed with vegetables, making it a colorful and nutrient-dense dish that’s perfect for a quick and healthy Friday meal. It’s full of flavor and provides a satisfying texture, all while keeping the carb count low.

Ingredients:

• 1 medium head cauliflower, grated or pulsed into rice-sized pieces
• 1 tablespoon sesame oil
• 1 small onion, diced
• 1 cup mixed vegetables (e.g., bell peppers, peas, carrots)
• 2 cloves garlic, minced
• 1 tablespoon low-sodium soy sauce or tamari
• 1/2 teaspoon ground ginger
• 2 green onions, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Grate or pulse the cauliflower in a food processor until it resembles rice grains. Set aside.
2. Heat sesame oil in a large skillet or wok over medium heat. Add the diced onion and sauté until soft, about 3 minutes.
3. Add the mixed vegetables and garlic, stir-frying for 5 minutes until the vegetables are tender.
4. Stir in the cauliflower rice and cook for an additional 5-7 minutes, stirring occasionally, until the cauliflower is tender.
5. Add soy sauce, ground ginger, salt, and pepper, and toss to combine.
6. Garnish with green onions before serving.

This cauliflower rice stir-fry is a nutritious, low-carb alternative to regular rice. It’s a quick and easy meal that’s full of vibrant vegetables and packed with flavor, making it a great choice for a light dinner.

Grilled Portobello Mushroom Burgers

Grilled Portobello mushrooms make an excellent alternative to meat burgers. Their meaty texture and savory flavor create a satisfying, plant-based dish that’s perfect for a Friday night dinner. Topped with a tangy mustard and vegan mayo sauce, these burgers are both filling and delicious.

Ingredients:

• 4 large Portobello mushrooms, stems removed and gills scraped out
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 whole-wheat or gluten-free burger buns
• 1/4 cup mustard
• 1/4 cup vegan mayonnaise
• Lettuce, tomato, and red onion slices for topping (optional)

Instructions:

1. Preheat the grill or a grill pan over medium heat.
2. In a small bowl, mix the balsamic vinegar, olive oil, dried thyme, garlic powder, salt, and pepper. Brush this mixture over the mushrooms.
3. Grill the mushrooms for 4-5 minutes on each side, or until they are tender and slightly charred.
4. In a small bowl, combine the mustard and vegan mayo to create the sauce.
5. Toast the burger buns lightly on the grill or in a toaster.
6. Assemble the burgers by placing the grilled mushrooms on the bottom half of the buns. Top with the mustard mayo sauce, lettuce, tomato, and red onion, if using.

These grilled Portobello burgers are a satisfying and healthy alternative to traditional meat burgers. They’re hearty, flavorful, and perfect for a casual Friday night meal.

Sweet Potato and Kale Salad with Lemon Tahini Dressing

This vibrant salad combines roasted sweet potatoes, fresh kale, and a tangy lemon tahini dressing. It’s nutrient-packed, with fiber, healthy fats, and antioxidants, making it a great choice for a balanced and refreshing meal. This salad can be served as a side or a main dish for a satisfying dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups fresh kale, chopped
• 1/4 cup pumpkin seeds
• 1/4 cup dried cranberries (optional)
• 1/4 cup tahini
• Juice of 1 lemon
• 2 tablespoons water
• 1 teaspoon maple syrup (optional)
• 1 clove garlic, minced

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 20-25 minutes, or until the sweet potatoes are tender and lightly browned.
2. In a large bowl, massage the chopped kale with a little olive oil and a pinch of salt to soften it.
3. In a small bowl, whisk together the tahini, lemon juice, water, maple syrup (if using), and minced garlic to create the dressing.
4. Once the sweet potatoes are roasted, add them to the kale. Top with pumpkin seeds and dried cranberries.
5. Drizzle the lemon tahini dressing over the salad and toss to combine.

This salad is both hearty and refreshing, offering a perfect balance of sweet, savory, and tangy flavors. The combination of roasted sweet potatoes and kale provides a satisfying texture, while the creamy lemon tahini dressing ties everything together.

Vegan Mushroom Stroganoff

A creamy and rich vegan version of the classic stroganoff, this dish uses mushrooms as the main protein source, creating a meaty texture that’s perfect for a comforting Friday meal. The creamy cashew-based sauce provides the dish with depth and richness, making it a hearty yet healthy choice for anyone looking for a flavorful, plant-based alternative.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 lb mushrooms (cremini or white), sliced
• 1 tablespoon flour (or gluten-free flour)
• 1 cup vegetable broth (low sodium)
• 1/2 cup unsweetened almond milk
• 1/4 cup raw cashews (soaked for 2-3 hours, drained)
• 1 tablespoon nutritional yeast
• 1 tablespoon soy sauce or tamari
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish
• Cooked pasta or rice, for serving

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the onion and cook until soft, about 3 minutes.
2. Add the garlic and sliced mushrooms, cooking for 5-7 minutes until the mushrooms release their moisture and become golden brown.
3. Sprinkle the flour over the mushrooms and stir well, cooking for 1-2 minutes.
4. Add the vegetable broth and almond milk, stirring to combine.
5. Blend the soaked cashews with 1/4 cup water in a blender until smooth, then add to the pan along with the nutritional yeast, soy sauce, and thyme. Stir until the sauce thickens, about 5 minutes.
6. Season with salt and pepper to taste and serve the mushroom stroganoff over pasta or rice, garnished with fresh parsley.

This vegan mushroom stroganoff is a creamy, comforting dish that feels indulgent yet is packed with plant-based ingredients. It’s perfect for a cozy Friday night when you want something hearty but still light enough to fit your healthy eating goals.

Spicy Chickpea Lettuce Wraps

These spicy chickpea lettuce wraps are a fresh, low-carb, and flavorful meal option. The chickpeas are spiced with a tangy and spicy mixture, making them the perfect filling for crunchy lettuce cups. This dish is light, filling, and great for anyone following a diabetic-friendly diet.

Ingredients:

• 1 can chickpeas (15 oz), drained and rinsed
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Juice of 1 lime
• Salt and pepper to taste
• 1 head of butter lettuce or iceberg lettuce, leaves separated
• 1/4 cup diced red onion
• 1/4 cup diced cucumber
• 1/4 cup chopped cilantro

Instructions:

1. Heat olive oil in a pan over medium heat. Add the chickpeas and cook for 5 minutes, lightly mashing them with a fork or potato masher to create a chunky texture.
2. Add the chili powder, cumin, smoked paprika, cayenne pepper (if using), and lime juice to the chickpeas, and stir well to coat. Season with salt and pepper to taste. Cook for an additional 3-4 minutes.
3. Spoon the spicy chickpea mixture into the lettuce leaves, topping with diced red onion, cucumber, and fresh cilantro.
4. Serve immediately and enjoy!

These spicy chickpea lettuce wraps are a fun and refreshing alternative to traditional tacos or wraps. They’re low in carbs and high in flavor, making them the perfect choice for a light yet satisfying meal.

Roasted Vegetable and Hummus Bowl

This colorful and satisfying roasted vegetable and hummus bowl is a healthy, nutrient-dense meal full of fiber, healthy fats, and protein. It combines roasted vegetables with creamy hummus and a variety of fresh toppings, making it a well-balanced meal that is perfect for a Friday dinner.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup hummus (store-bought or homemade)
• 1 tablespoon tahini
• Juice of 1/2 lemon
• 1/4 teaspoon ground cumin
• 1/4 cup chopped fresh parsley
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato, bell pepper, and zucchini with olive oil, salt, and pepper. Spread them evenly on a baking sheet.
2. Roast the vegetables for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized.
3. In a small bowl, mix the hummus, tahini, lemon juice, and cumin until smooth and creamy.
4. To assemble the bowl, arrange the roasted vegetables in a bowl and top with a generous spoonful of the hummus mixture.
5. Garnish with chopped parsley and sesame seeds before serving.

This roasted vegetable and hummus bowl is a satisfying and nourishing meal that’s full of flavor. The creamy hummus pairs perfectly with the caramelized roasted vegetables, and the tahini and cumin add depth and richness to the dish.

Vegan Cauliflower Tacos

These crispy and flavorful cauliflower tacos are a healthy alternative to traditional tacos. The cauliflower is coated in a flavorful batter and baked until crispy, then topped with a tangy slaw and a creamy avocado sauce. They’re light, refreshing, and perfect for a diabetic-friendly Friday night dinner.

Ingredients:

• 1 small head of cauliflower, cut into florets
• 1/2 cup chickpea flour
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup water
• 1 tablespoon olive oil
• 8 small corn tortillas
• 1/2 cup shredded cabbage
• 1/4 cup shredded carrots
• 1/4 cup chopped cilantro
• 1/4 cup avocado, mashed
• Juice of 1 lime
• 1 tablespoon olive oil (for slaw)

Instructions:

1. Preheat the oven to 400°F (200°C). In a bowl, mix the chickpea flour, cumin, smoked paprika, garlic powder, salt, and pepper. Add water until you have a thick batter.
2. Dip the cauliflower florets into the batter, ensuring they are fully coated, then place them on a baking sheet lined with parchment paper. Drizzle with olive oil.
3. Bake for 25-30 minutes, flipping halfway through, until the cauliflower is golden and crispy.
4. While the cauliflower bakes, prepare the slaw by tossing the cabbage, carrots, cilantro, lime juice, and olive oil together in a bowl.
5. Warm the corn tortillas in a skillet or microwave, then assemble the tacos by adding a few cauliflower florets to each tortilla, topping with slaw, and mashed avocado.
6. Serve immediately and enjoy!

These cauliflower tacos are crunchy, flavorful, and packed with plant-based goodness. The crispy cauliflower and creamy avocado sauce make for a delightful combination, while the fresh slaw adds a burst of brightness to each bite.

Note: More recipes​ are coming soon!