Buddha bowls can be considered the “poster child” of whole-food, plant-based meals. Their colorful pictures are all over Instagram and Pinterest, and I have been wanting to make one for some time now.
Ready for some delicious “fake-away”? Then THIS is the recipe you’ve been looking for!
These savory rolls of rice, beans, and vegetables are baked with enchilada sauce and topped with pico de gallo to make a symphony of Mexican flavors that will dazzle your taste buds!
Delicious and easy Spanish rice, filled with peas and diced tomatoes with a fraction of the sodium of the store-bought variety!
I am so in love with seasonal summer vegetables! Our garden and local farmer’s markets runneth-over with some of the most beautiful, fresh produce! I gathered kale from our garden and bought a giant zucchini and onion from a local stand to create this quick and easy summer meal!