A bean-based chili with steamed greens helps break the ice at French Meadow Bakery & Café. Photo credit: French Meadow Bakery & Café.
Minneapolis-St. Paul International Airport (MSP)
Terminal 1, The Mall
Axel's Bonfire adds Midwestern flair with its Warm Wild Mushroom Slad: sautéed wild mushrooms tossed with green beans, grape tomatoes, and balsamic vinaigrette.
Charley's Philly Grill serves a freshly grilled vegetable sub, complete with vegetables of your choice.
French Meadow Bakery & Café prepares a bounty of plant-based entrées. 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 the Heart Vegan Stromboli (with hearts of palm, cherry tomatoes, onions, potatoes, and a spicy roasted tomato sauce).
Terminal 1, Concourse C
Maui Tacos serves plant-based tacos, burritos, and salad bowls filled with vegetables, rice, black beans, lettuce, tomatoes, fresh salsa, and guacamole.
Rock Bottom Restaurant & Brewery offers 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
D'Amico & Sons Café serves a warm roasted beet salad and a roasted red pepper hummus plate, complete with colorful vegetables and pita bread.
Pei Wei offers a vegetarian Japanese teriyaki bowl with Napa cabbage, carrots, spinach, toasted sesame seeds, and onions, as well as edamame and lettuce wraps.
Terminal 1, Concourse G
Mill City Tavern offers 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 spinach; Shanghai noodles with spicy black bean sauce, baby bok choy, peppers, and Thai basil; and a rice dish with sweet corn, carrots, peppers, snap peas, and green onions.
Terminal 2, Concourse H
The Minnesota Wild offers grilled mushroom burgers and a farm-fresh salad made with mixed field greens, tomatoes, red onions, and cucumbers and tossed with an herb vinaigrette.
Cocina del Barrio prepares quinoa salads with five different types of vegetables, black bean tostadas with mango salsa, roasted beet salads with arugula and orange slices, and grilled vegetable sandwiches with black beans.
Surdyk's Flights serves soba noodles tossed in a light tamari-sesame dressing with seasonal vegetables and micro greens. It also serves an organic spring green salad with roasted beets and toasted walnuts.