Bali Menu
Our sustainable vegetarian menu is designed to offer a diverse range of flavorful and nutritious options to our students. We believe that by incorporating more plant-based meals into their diet, we can contribute to their overall well-being and foster a deeper understanding of sustainable living.With our commitment to promoting a sustainable lifestyle, we have implemented a rotating menu that changes every week. This approach allows us to explore various culinary traditions, experiment with new ingredients, and keep our offerings fresh and exciting for our students. By embracing seasonal produce and incorporating locally sourced ingredients whenever possible, we minimize our carbon footprint and support local farmers and suppliers.
Our menu revolves around wholesome plant-based ingredients that are locally sourced, reducing carbon footprint. We prioritize fresh fruits, vegetables, whole grains, legumes, and sustainable plant proteins.
Students will relish well-balanced vegetarian meals packed with essential nutrients. Our menu offers a diverse array of options, ensuring protein-rich substitutes and a wide range of vitamins and minerals.
Our breakfast offerings provide sustained energy and nourishment. Students will enjoy options like fiber-rich cereals, whole wheat bread, dairy alternatives, and fresh fruit, promoting concentration and focus.
Our lunches incorporate colorful salads, hearty soups, plant-based proteins, and whole grain sides. We emphasize a variety of vegetables, offering essential nutrients and fostering healthy eating habits.
During snack time, we encourage sustainable and wholesome options. Students can choose from yogurt parfaits, trail mix, fruit cups, and veggie sticks with eco-friendly dips, promoting both health and sustainability.
To quench their thirst, we prioritize water as the primary beverage, minimizing single-use plastics. Students can also enjoy low-fat milk and natural fruit juices while reducing sugary drinks.
We believe in occasional treats made sustainably. Desserts include fruit-based delights, yogurt-based sweets, and homemade baked goods that limit added sugars, ensuring mindful indulgence.
Our menu fosters sustainability by minimizing food waste, promoting local and seasonal produce, and reducing reliance on animal agriculture, contributing to a greener future.
Below is a glimpse of the kind of meals
you can expect on our rotating menus
Empathy School Menu Cycle #1
- Rice Tofu sate
- roasted cauliflower
- Salad with avocado &
Quinoa Smashed potato
- Energy 390 Kcal
- Protein 14 G
- Fat 21 G
- Saturated Fat 5 G
- Carbohydrate 32 G
- Fibre 8 G
- Tortilla Kidney beans
- Sweet corn,
Guacamole and tomato salsa, Vegan calamari
NUTRITIONAL VALUE
Energy 410 Kcal
Protein 14 G
Fat 15 G
Saturated Fat 2 G
Carbohydrate 55 G
Fibre 11 G
Mixed vegetables
Baked sweet potato
NUTRITIONAL VALUE
Energy 400 Kcal
Protein 12 G
Fat 16 G
Saturated Fat 10 G
Carbohydrate 45 G
Fibre 7 G
Tempeh Salad
Baked potato
NUTRITIONAL VALUE
Energy 440 Kcal
Protein 15 G
Fat 20 G
Saturated 3 G
Carbohydrate 44 G
Fibre 12 G
NUTRITIONAL VALUE
Energy 400 Kcal
Protein 23 G
Fat 13 G
Saturated Fat 4 G
Carbohydrate 41 G
Fibre 8 G
Empathy School Menu Cycle #2
Rice
White Tofu
Mixed vegetables Sweet potatoCurry sauce
Energy 420 Kcal
Protein 16 G
Fat 22 G
Saturated Fat 6 G
Carbohydrate 33 G
Fibre 6 G
Rice
Edamame Spring rolls
Mixed vegetables Hummus and peanut sauce
NUTRITIONAL VALUE
Energy 416 Kcal
Protein 22 G
Fat 17 G
Saturated Fat 3 G
Carbohydrate 38 G
Fibre 9 G
tomato & coconut sauce
Roasted chickpeasSalad with tahini dressing
Baked cassava
NUTRITIONAL VALUE
Energy 422 Kcal
Protein 14 G
Fat 19 G
Saturated Fat 4 G
Carbohydrate 38 G
Fibre 10 G
NUTRITIONAL VALUE
Energy 423 Kcal
Protein 21 G
Fat 16 G
Saturated Fat 3 G
Carbohydrate 44 G
Fibre 9 G
Rice
Roasted peanuts Rendang jackfruit
Mixed vegetables Sweet corn
NUTRITIONAL VALUE
Protein 12 G
Fat 21 G
Saturated Fat 9 G
Carbohydrate 40 G
Fibre 7 G
Empathy School Menu Cycle #3
Rice
White Tofu
Mixed vegetables Sweet potatoCurry sauce
Energy 420 Kcal
Protein 16 G
Fat 22 G
Saturated Fat 6 G
Carbohydrate 33 G
Fibre 6 G
Rice
Edamame Spring rolls
Mixed vegetables Hummus and peanut sauce
NUTRITIONAL VALUE
Energy 416 Kcal
Protein 22 G
Fat 17 G
Saturated Fat 3 G
Carbohydrate 38 G
Fibre 9 G
tomato & coconut sauce
Roasted chickpeasSalad with tahini dressing
Baked cassava
NUTRITIONAL VALUE
Energy 422 Kcal
Protein 14 G
Fat 19 G
Saturated Fat 4 G
Carbohydrate 38 G
Fibre 10 G
NUTRITIONAL VALUE
Energy 423 Kcal
Protein 21 G
Fat 16 G
Saturated Fat 3 G
Carbohydrate 44 G
Fibre 9 G
Roasted peanuts Rendang jackfruit
Mixed vegetables Sweet corn
NUTRITIONAL VALUE
Protein 12 G
Fat 21 G
Saturated Fat 9 G
Carbohydrate 40 G
Fibre 7 G