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I’m in serious Spring fever mode over here, is anyone with me? ????
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I was happily daydreaming of Spring and warm weather food, when I thought of my post from around Cinco de Mayo. I had made delicious quesadillas and the post was my first feature! Anyway, it got me totally craving some mango salsa flavors ??
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Soooo I went a little crazy and made this delicious fiesta bowl! Not pictured is the guac that I slathered this with afterwards ?? The soooo tasty guacamole recipe is a few posts back! ??
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But for this bowl, here’s what’s going on: ??
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?? Sauteed plantains (omg I can eat 2 whole plantains myself if you let me…and it’s soooo easy to make!) .
?? Mushrooms, red onions and bell pepper cooked with chili powder, cumin and garlic…with salt and pep. ??
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?? Black bean and mango salsa: 1 cup black beans, 1/2 cup sliced cherry tomatoes, 1/3 cup chopped mango (even thawed frozen mango would work), 2 T finely chopped red onion, juice of 1 lime, 1 T olive oil. Season with salt and pepper generously! Start with 1/4 t each kosher salt and pep. Add more as you prefer ??
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Served with @housefoodsamerica tofu, chopped red cabbage, @josephspitabread and green onion. Have a great night, friends! ??
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#vegangotgame #veganlicious #wellandgoodeats #letscookvegan #thefeedfeed #food52grams #veganfood #whatsonmyplate #eattherainbow #springtime #healthylifestyle #dairyfree #simplerecipes #plantbasedfood #veganinspo #foodblogfeed #veganbowl #mangosalsa #healthyvegan #plantpowered #tofurecipes #bestofvegan #contemporaryvegan #forksoverknives #glutenfreevegan #yumvegantreats #vegansrecipe #housefoods
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