Roasted kabocha squash, golden and red beets, and broccolini make this sprouted quinoa mix bright and beautiful, and fragrant with warm spices. Sprouted chickpeas add bite and protein and a cilantro finishes the dish with a hit of fresh, green flavor.

This granola is savory and spicy, chewy with jackfruit and crunchy with pumpkin seeds and walnuts. Put over Icelandic skyr, it’s full of healthy protein, and when topped with turmeric and arugula, takes on clean, refreshing flavors.

Try it with Ono’s Golden Turmeric Milk made with pea protein — a little sweet and a little spicy, complete with black pepper to make the other spices’ health benefits more bioavailable.

A high-protein waffle made with super-sustainable cricket flour, topped with sweet and sour strawberry kombucha compote, then finished with a sweet, grassy sprinkle of moringa powder.

You’ve never seen falafel as green as this – it’s the spirulina, which is not just beautiful, but also delicious. It’s served in a pita that’s made of high-protein cricket flour, with a side of tabbouleh made with broccoli, parsley, grated parsley root, and pomegranate seeds.

Lamb and radishes come together with Mediterranean flavors and bright lemon and garlic yogurt sauce, while parsley and mint complement the hint of bitterness from the radicchio and bring fresh flavors to the chewy and crunchy almond farro.