Terminal 1, The Mall
French Meadow Bakery and Café starts the day with organic, sprouted bread topped with peanut butter and organic oatmeal topped with soy milk, fresh organic apples, organic bananas, raisins, and toasted sunflower seeds. For lunch or dinner, try the French Meadow House Salad (organic mixed greens with fresh beets, carrots, tomatoes, and toasted sunflower seeds), Black Bean Chili (served with organic brown rice and sautéed kale), or Heart Vegan Stromboli (with hearts of palm, cherry tomatoes, onions, potatoes, and a spicy roasted tomato sauce).
La Brea Bakery Café offers oatmeal, salads, and vegetable paninis.
Terminal 1, Concourse C
Maui Tacos serves vegetable tacos, burritos, and bowls filled with vegetables, rice, black beans, lettuce, tomatoes, fresh salsa, and guacamole.
Rock Bottom Restaurant & Brewery offers crunchy granola with fresh strawberries and made-to-order salads, including the Santa Fe Salad (fresh greens, black beans, fire-roasted corn, pico de gallo, avocado, and roasted red peppers).
Terminal 1, Concourse E
Wok & Roll has steamed vegetables and rice, vegetable noodles, vegetable lo mein, and Sichuan bean curd.
Terminal 1, Concourse F
La Tapenade offers green salads and made-to-order sandwiches and wraps, including the portobello sandwich with roasted red peppers and pesto (hold the cheese) and Greek wrap with greens, tomatoes, yellow bell peppers, red onion, and cucumbers in a lemon cilantro tortilla.
Terminal 2, Concourse G
SurdyK’s Flights serves soba noodles tossed in a light tamari-sesame dressing with seasonal vegetables and micro greens, an organic spring green salad with walnuts, and granola made with oats, grains, seeds, nuts, and dried fruits.
Mill City Tavern offers green salads, along with a roasted beet salad topped with pumpkin seeds, cherries, winter squash, and micro greens. Travelers can also opt for a grilled eggplant sandwich with radicchio and tomatoes.
Shoyu serves edamame, an organic greens appetizer, vegetable spring rolls with apricot mustard dipping sauce, wild mushroom soba bowls with mushrooms and spinach, stir-fried Shanghai noodles with spicy black bean sauce, baby bok choy, peppers, and Thai basil; and local vegetable fried rice with sweet corn, carrots, peppers, snap peas, and green onions.
Cocina Del Barrio, a popular Minneapolis-area restaurant, offers quinoa salad with avocado, cucumber, tomato, red onion, and arugula, black bean tostadas with mango salsa, roasted beet salads with arugula and orange, red chili grilled vegetable sandwiches with black beans, and pumpkin seed granola with fresh fruit.