Starting my week off with a refreshing, healthy, & protein packed lunch!
I ❤ Kale. Kale is an excellent source of vitamins A & C. It is also one of the best plant sources of readily absorbed calcium, which is especially important for Vegans!
Black beans are good sources of protein, fiber, iron, calcium, zinc, & B vitamins.
It’s so awesome knowing that almost everything I eat as a Vegan has a direct benefit for my body. They say “You are what you eat. So don’t be fast, cheap, or easy.” 😉
Ingredients:
-Brown rice, desired amount
Ingredients – Lime Kale Marinade:
-Kale
-Juice of 1 lime
-2 Tablespoons oil
-1/2 teaspoon cumin
Ingredients – Avocado Salsa Verde
-1 avocado, pitted & sliced into big chunks
-1/2 Cup salsa verde —I chose to use regular salsa instead, either one is fine! —
-Juice of 1 lime
Ingredients – Seasoned Black Beans:
-2 15 oz cans black beans, drained & rinsed
-1 shallot, finely chopped
-3 cloves garlic, minced
-1/4 teaspoon chili powder
-1/4 teaspoon cayenne pepper
Garnish: Cherry tomatoes, cucumber, & red pepper
Directions:
-Cook the rice to package instructions
-Make the kale salad: Whisk together lime juice, oil, & cumin. Toss the chopped kale with the lime marinade in a large mixing bowl
-Make the avocado salsa verde: In a food processor combine the avocado, salsa, & lime juice, & blend well
-Warm the beans: in a sauce pan, warm 1 Tablespoon oil over medium – low heat. Sauté the shallot & garlic until fragrant, then add the beans, chili powder & cayenne pepper. Cook until the beans are warmed through & softened, stirring often, about 5 – 7 minutes
-Chop your vegetable garnishes
-To serve, spoon generous portions of rice, beans, & kale salad into a bowl along with a couple spoonfuls of avocado salsa verde. Garnish with cherry tomatoes, cucumber, & red pepper
