Wash the veggies with a vegetable washing solution. We use one part vinegar and one part water.

Then, in a deep medium-sized pan, add 1 tbsp of olive oil.

• We used Filippo Berio Organic Extra Virgin Olive Oil (USDA Organic).

Begin chopping the tri-colored peppers and onion into strips. Add the peppers to the pan. Kent likes to sear the peppers on high for about 5 minutes, or until they begin to sweat.

Then add the onion, 1 pint of grape tomatoes (Optional: cherry tomatoes may be used instead of grape tomatoes), and taco seasoning on top of the veggies.

• We used Old El Paso Taco Seasoning Mix (25% Less Sodium than the Original Taco Seasoning Mix. A different taco seasoning of your choice may be used).

Continue cooking for about 5 minutes on medium. It may take another 5 minutes for the onions to turn translucent.

While the veggies continue to cook, add 1 cup of cashew butter to a separate medium pot and heat on medium.

• We used Once Again Unsweetened Creamy Cashew Butter (USDA Organic. Non-GMO Verified. Gluten Free Certified. Vegan. Kosher).

Next squeeze the juice of 2 limes into the pot followed by 1 1/2  cups of water. Stir frequently to avoid burning. The consistency will be thick, so feel free to add more water and/or lime juice to thin it out.

Add the veggies to a bed of spring mix.

• We used Nature’s Promise Organic (USDA Organic) Spring Mix (Non-GMO Ingredients. No Prohibited Synthetic Ingredients. No Prohibited Chemical Pesticides).

Drizzle the cashew butter lime dressing on top. Then sprinkle on 1/4 cup of feta cheese.

• We used President Feta Cheese Crumbles.

For a nice temperature contrast, add a dollop of sour cream. Also, a dash or two of ranch dressing or aioli to add a nice creamy flavor. Optionally swap out the feta with a Mexican cheese blend.