I created this Mango, Black Bean & Caramelized Veggie Burrito recipe because I wanted something that was really tasty and fun, but also featured vitamin C superstars, like mangos, since vitamin C is an important nutrient for immune health. Did you know that 3/4 cup of mango provides 50% of your daily vitamin C? Cheers to that!
Meet my quick-fix Mexican caramelized rice and veggie skillet! Think of it kind of like veggie-loaded fried rice, but with a Mexican-ish instead of Asian-style twist. It’s a one-skillet dish that I’ve been making (and devouring!) regularly this month, especially as a post-workout meal since it’s rich in good carbs along with a decent punch of protein. However, if you prefer to curb carbs a bit, simply use riced cauliflower as a swap for brown rice. Either way, it’s a deliciously satisfying dinner for one (or side dish for two, if you wish).
I love sliders … double-decker falafel sliders! If you don’t already have a favorite plant-based recipe for mini “burgers,” you must try this one.
Planning a cookout or picnic? Here’s an easy and tasty salad or side to whip up for your next one. This plant-based pesto pasta salad with grilled grape tomatoes is full of flavor thanks to the fresh pesto and bursting grilled grape tomatoes. And it’s fit for nearly everyone’s palate. Have fun!
I’m pretty sure I eat more hummus than anyone I know. It’s what I grab whenever I need a quick fix or if I need to get in a bit more plant protein. And while I adore traditional hummus, I do like to mix things up every once in a while. I happened to be out of chickpeas, but I had dried red lentils on hand. So, of course, that meant red lentil hummus for me. Other than the chickpea to lentil swap, I make it with basically the same ingredients as my classic version. Though I do punch up the lemon to brighten the flavor.