Venezuelan Food, Stir-fry, & Loaded Baked Sweet Potato

One day for lunch last week, I stopped by Global Café at Crosstown Concourse (the building where I work) for one of my favorite dishes — the Venezuelan Vegan Platter. This typically comes with white rice, black beans, and plantains, but they added avocado and pico. Yum! I loved it before, but I'm pretty sure I'll have to request avo and pico forever now.

On my last grocery trip to Kroger, I found a bag of pre-chopped, fresh stir-fry veggies (brussels, snow peas, carrots, etc.) with teriyaki sauce and noodles marked down because it was about to expire. But the veggies still looked fresh, so I bought that and prepared with air-fried tofu. Love an easy weeknight dinner like this! 

Here's a quick week day lunch! Baked sweet potato with lentils, spinach, broccoli sprouts, salsa, Trader Joe's zhoug sauce, Kite Hill sour cream, and banana pepper. I literally just threw what I could find in my fridge on top of a baked potato. Yum!