Summer is here and there is not a better meal than something that includes fresh fruit and a boat load of greens, which is why I love them both combined with some jerk tempeh. Made in partnership with Sunbasket.
I am so excited about this recipe! It was the one out of my Sunbasket box that made me light up the most. The thing that drove me in is this amazing mango salsa. I love fresh fruit in meals this time of year as it is so refreshing and the perfect way to cool down. Paired with Jamaican jerk tempeh & greens = perfection.
That is my favorite thing about Sunbasket – the creativity of meals.
If you aren’t familiar with Sunbasket, it’s a weekly meal delivery service that offers are organic produce. You can choose the option of getting 3 meals a week (big enough for 2 or 4 people). In the new year they added a Vegan menu. This means you can get 3 vegan meals developed by nutritionists that are full of flavor and incredibly easy to make. With ingredients coming already prepared in biodegradable packaging, and a booklet of all the steps on the recipes, they’re perfect for those with a busy work schedule or if you would like an easy creative outlet to eating Vegan.
The other two recipes I got in my box that week were:
Black-eyed Pea Fritters with Cabbage-Carrot Slaw
Summer Tofu Stir-fry with Pineapple and Bell Pepper
I love how Sunbasket creates their recipes around what is in season and all produce is grown in the United States. All their Vegan meals have at the least 15g or protein and 5g of fiber per serving. Who said Vegans don’t get enough protein?
I hope that you enjoy this recipe!
If you make any of my recipes, don’t forget to tag me on Instagram @plantbasedjane.
To get $35 off of your first Sunbasket box, use this link: http://bit.ly/sunbasket-plantbasedjane
Thank you to Sunbasket for sponsoring this post. It means a lot to me to work with brands I love and support my blog.