Why choose between spicy, savory, and sweet when you can have them ALL? All the taste buds light up with this Caribbean-inspired bowl featuring roasted plantains and tofu coated in the magic of jerk seasoning and paired with a sweet, crunchy mango cucumber salad and creamy sauce. It’s a big bowl of YUM!
We can’t wait for you to try this satisfying, protein-packed, plant-based meal. Let us show you how it’s done!
It’s no secret we love spicy, smoky entrées here at MB (exhibits a, b, and c). And what’s the perfect side to accompany them, you ask? Mango cucumber salad! It’s fresh, crunchy, sweet, bright, and quick & easy to make!
Just 7 ingredients and 10 minutes required for this versatile side. Let us show you how it’s done!
How to Make Mango Cucumber Salad
This is one of those recipes that came to be by looking at the ingredients we had around, giving a new combo a chance, and being very pleased with the result!
Cooler weather means one thing: cozy soups on repeat! Our new go-to is this Thai-inspired noodle soup with coconut milk, curry paste, veggies, and your choice of chicken or tofu. It’s creamy, gingery, spicy, nourishing, and SO satisfying!
Bonus? It’s versatile, working well with almost any veggies you have around! Simple methods. Big flavor. Let’s do this!
This EASY curry noodle soup starts with soaking rice noodles in boiling water until softened.
Cozy Curry Noodle Soup (Thai-Inspired) from Minimalist Baker →
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