North Terminal (Terminal D Dining)
Beaudevin offers small plate dishes, including a roasted red pepper hummus plate, leafy green salads with sweet bell peppers, and a Mediterranean vegetable sampler, packed with grilled baby artichokes, grilled zucchini, and a white bean and olive salad.
Icebox Café provides a wide variety of plant-based fare, including the Health Nut sandwich made with tofu, spinach, and sprouts. Other options include berry smoothies, made with plant-based milk and spirulina.
Islander Bar & Grill dishes out a green reef salad made with mixed field greens, tomatoes, pecans, and fresh mango.
Sushi Maki offers a spicy pika veggie crunch roll and an Asian salad.
The Counter serves a vegan veggie burger, which you can pile high with all the toppings: sprouts, tomatoes, onions, roasted red peppers, balsamic Dijon mustard, and leafy greens. Opt for a bowl, salad, or choose from a gluten-free or whole-wheat bun.
Central Terminal (Terminal E,F,G Dining)
Au Bon Pain provides vegetarian chili and eight varieties of heart-healthful soups, including barley lentil, Tuscan white bean, 12 veggie, black bean, Swiss chard, and harvest mushroom. Pick up fresh grapes, watermelon, or a fruit cup as a healthful snack or dessert.
Café La Carreta serves lentil, garbanzo bean, and tropical vegetable soup, fresh fruit plates, and grilled vegetable skewers on top of rice, mixed greens, and boiled yuka.
California Pizza Kitchen offers a veggie-packed menu, complete with a brand new power quinoa salad and Dakota smashed-pea and barley soup.
South Terminal (Terminal H, J Dining)
La Pausa Restaurant offers a quinoa salad, veggie wrap, and tomato basil soup.
Starbucks provides oatmeal, raw juices, fresh fruit, and a variety of salads, including the new hearty veggie and brown rice salad bowl. This prepackaged salad is made with roasted butternut squash, beets, kale, red cabbage, steamed broccoli, and garden peas.