I felt like I was on a blogging roll the past two weeks…at least compared to how little I have been blogging so far this year. And then wouldn’t you know it, almost a week passes. Whoops!
Funny thing is that I had tons of posts half written. No time to share like the present.
I have an easy meal idea for you today. Much like the Vegan Cheezeburger Salad or Breakfast Muesli this is more of an idea than a steadfast recipe. It’s based off of one of my favorite restaurant meals here in town – the black bean salad bowl at Zia (pictured above). Zia is our local Chipotle. It’s fresh Mexican food made fast and Zia even uses a lot of local and organic ingredients.
I decided to save a little money by making the dish at home. I prepped up a ton at the beginning of the week…enough for three work lunches and one huge dinner.
- Chopped romaine
- Chopped cilantro
- Chopped red cabbage
- Black beans
- Brown rice
- Pico (a combination of diced tomato, diced white onion, minced garlic and lime juice)
- Mango “sauce”
For the mango sauce: combine 1 diced mango with 1/4 diced red onion, two diced jalapenos and the juice of 1 lime. Then blend up two very ripe mangos and combine all together for a chunky and saucy dressing.
In the time that it took me to cook the brown rice, I had all my components prepped and ready to go. That means it only took me 35 minutes to have 4 fresh meals just waiting to be eaten.
It literally took me a minute to throw it all together for work.
When you’re ready to eat, just heat up the brown rice and beans and throw them on the salad. Then top with mango sauce. Yum.
For a heartier dinner, I added in some avocado and served the salad with chips.
This beautiful meal is a feast for the eyes as well! Hope it inspires you to prep ahead so you can enjoy fresh meals in minutes.