These jars are a full-on vibe and perfect for a Sunday meal prep, featuring a diverse mix of plant proteins and flavors. This recipe is flexible based on available ingredients and serves 4 to keep meals interesting throughout the week.
1: Blend cashew cream with jalapeño, lime, and cilantro.
2: Slice the avocados.
3: Seed and dice the bell pepper.
4: Grill corn until cooked.
5: Prepare pinto beans (cooked).
6: Sauté the Soyriso until crispy.
7: Cook quinoa according to package instructions.
8: Divide all ingredients among 4 jars.
9: For serving, dump into a bowl and dig in.
