This recipe post was clipped from Letter | Aug 3, 2026.

Hey guys!

So I’m currently on Day 31 of a personal experiment of eating vegetarian, and the other night I found myself famished a couple hours after eating dinner, unsatisfied by what I had eaten in the day so far.

My partner had expressed some concern around my lack of protein intake during the challenge, so I wonder if all sudden that caught up to me.

Well, I ended up springing into action and cooked up this vegan meal, almost by instinct.

So without further ado, here’s the simple, spontaneous, hearty and delicious vegan meal I whipped up last night!

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Potatoes, Pinto Beans, Arugula and Avocado Salad

So simple, so good!

I started by chopping up a Yukon Gold Potato into small cubes and cooking them in olive oil on my favorite stainless steel pan*.

(Check out my tutorial here if you want to know how I properly prep a stainless steel pan for cooking!)

Once the potatoes were a few minutes away from finished, I threw a half a can of rinsed low-sodium Goya Pinto Beans onto the pan with the potatoes.

I seasoned with salt and pepper.

As the beans and potatoes finished cooking on the stainless steel, I threw a few handfuls of arugula onto my plate and sliced up half of an avocado.

I mixed that “salad” base together with a drizzle of olive oil, salt and pepper.

Once the potatoes were nice and soft and the beans heated through, I plopped them right on top of the salad-base, and finally gave it all a good mix.

Y’all, this was super easy, super delicious, and super filling!!

Consider it added it to the rotation.

I’ll see you guys soon with more simple and healthy meals as they come up for me.

Until next time!
GP