New recipe time! It’s been a while since I’ve conjured up a new recipe for the blog. I tend to make the same old dishes week after week or don’t even bother cooking most of the time because I live in New York City and we eat a lot of takeout here.
The star of the show ended up being “Beyond Meat” which makes for a good alternative to ground beef.
I’m usually not a fan of imitation meat– if I wanted to eat red meat I would just eat red meat, but I was pleasantly surprised when I got a nibble of this stuff thanks to some free samples at Whole Foods. I knew I had to find a way to incorporate it into a Mexican inspired dish.
After heating up the package of beyond meat in the skillet with some olive oil I threw in 1 bell pepper, roughly 1 cup of corn and roughly 1 cup of black beans. The beyond meat added a lot of extra flavor on it’s own even before I mixed in additional spices.
I served it over a handful of wilted spinach for some extra veggie power and added a few shakes of cumin, garlic powder, ground pepper and salt. Topped it all off with a few spoonfuls of salsa and there you have it– an easy vegan Mexican bowl.
Left overs, I’m so excited for you.
What’s your go-to dinner when you’re looking for a quick, home cooked meal?
Yum! My go-to meal is a baby spinach salad with grilled chicken, avocado, mushrooms, and a mustard vinegrette that I whip up.
Oooh that sounds like an awesome combo