This is one of those go-to dishes for busy weeknights—it’s fast, easy, and filling. It also happens to be a vegan recipe where legumes and spices take center stage. Loads of onions and tomatoes build a savory flavor base, while rainbow chard contributes a decidedly earthy flavor. If you’re not a big fan of chard, try this recipe…you may change your mind, after all. And that reminds us—though we’re calling this dinner, it would also be splendid for lunch.
A nice change from the standard green salad, this colorful crunchy-ly tangy-ly spicy-ly sweet jicama side dish pairs really well with any Mexican or Asian meal! Very easy to put together too.