• Cook rice according to package directions.
• Heat a skillet over medium heat and add a bit of oil. Add the minced garlic and sauté for about 1 minute. Add the ground beef and cook until browned.
• In the same pan, lightly sauté the spinach (about 1-2 minutes). Remove and set aside.
• Add a little more oil if necessary and sauté the bell pepper for 2-3 minutes until tender but still crisp; set aside.
• Sauté the bean sprouts for 1-2 minutes; set aside.
• In individual bowls, add a base of warm cooked brown rice. Arrange the ground beef, spinach, bell peppers, and bean sprouts on top of the rice in sections.
• Drizzle each bowl with a bit of the sauce and top with sesame seeds. Mix everything together before eating.

• Cook the Rice: Cook the brown rice according to package directions
• Cook the Chicken: Heat olive oil in a pan over medium heat. Add onion and garlic, cook for 2 minutes. Add ground chicken and cook for 5-6 minutes.
• Add Veggies & Sauce: Stir in bell pepper, soy sauce, honey, and cabbage. Cook for 5 minutes until soft.
• Finish with Basil: Stir in basil leaves and cook for 1 more minute.
• Serve: Spoon over cooked brown rice.

Prepare the Fish:

• Preheat the oven to 375°F or heat a skillet over medium heat.
• Mix chili powder, cumin, garlic powder, paprika, and salt in a small bowl. Rub the tilapia fillets with olive oil, sprinkle the spice mixture evenly, and drizzle lime juice over the top.
• Bake for 10-12 minutes (or cook in the skillet for 3-4 minutes per side) until the fish flakes easily with a fork.
• Warm the Tortillas:
• Heat the tortillas in a dry skillet or microwave until pliable.
• Make the Sauce (Optional):
• In a small bowl, whisk Greek yogurt with lime juice and cumin.
• Assemble the Tacos:
• Flake the cooked tilapia into chunks.
• On each tortilla, add a portion of fish, shredded cabbage, diced tomatoes, and avocado.
• Drizzle with the yogurt sauce if desired and garnish with fresh cilantro.

For the Soup:

• Sauté Aromatics:
• Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger. Cook until softened, about 3-4 minutes.
• Add Curry Paste:
• Stir in the red curry paste and cook for 1 minute to release its aroma.
• Add Coconut Milk & Broth:
• Pour in the coconut milk and vegetable broth. Stir well to combine.
• Cook Vegetables:
• Add the carrots, broccoli, and zucchini. Simmer for 5-7 minutes, or until vegetables are tender but still vibrant.
• Add Tilapia:
• Gently add the tilapia pieces to the soup. Simmer for 5-7 minutes, or until the fish is opaque and flakes easily. Avoid stirring too much to keep the fish intact.
• Season & Finish:
• Stir in the soy sauce and lime juice. Taste and adjust seasoning if necessary.
• Serve & Garnish:
• Divide the soup into bowls and top with fresh cilantro if desired.