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