This salad serves as both a healthy carb and veggie-packed side dish. With sweet, grilled corn, burst cherry tomatoes, lots of fresh herbs, creamy avocado and a zesty, lime vinaigrette, this salad screams summer.

Earthy, bitter kale, fluffy and protein-packed quinoa and spicy roasted sweet potatoes get dialed up to an 11 with the addition of a zippy, creamy tahini dressing, crunchy sunflower seeds, red onion and fresh parsley. Did I mention this recipe is vegan, vegetarian, gluten-free AND dairy-free?!

This soup is easy to throw together and can be made vegan if you’re using veggie stock! Pair it with some garlic bread or even a “cheese toasty” as the Brits would day, and it’s sure to bring comfort during this season.