Taco bowl: white bean, kale, and sweet potato crumbles covered with kabocha jalapeno queso, whole grain blue corn (salt, oil, sugar-free) tortilla chips, raw sweet corn salad with Carmen peppers, avocado, cucumber, and lime, stuffed poblano pepper with rice and black beans, and arugula salad with squash and sprouted spiced pumpkin seeds. We have the sweetest neighbors who made the stuffed poblanos and delivered them to us, which inspired the rest of our Tex-Mex dishes. Feeling grateful to be in such a caring and sharing community as we are nesting and not getting out as much. . . . #wfpb #tacotuesday #vegantacobowl #vegantexmex #SOSfree #wholegrains #eatarainbow #organicproduce #localCSA #sproutedseeds #meatlesscrumbles #magicbeans #veganqueso #fallveggies #pumpkineverything #halfrawhalfcooked #spreadlove #foodsharing #circlesofcompassion #yogafood

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