Mango and Fresh Fall Salad Bento Box

    Servings: 1
    PREP TIME: |Cook Time:
    Recipe Categories: Vegetarian, Salad, Main Dish, Contributors


    Fresh Fall Salad
    • 2 cups mixed greens
    • 1 ½ cups sweet potato
    • ½ ear corn
    • ½ can of organic, low-sodium black beans, drained and rinsed
    • ½ cup purple cabbage, shredded
    • 2 tbs pumpkin seeds, roasted in the oven at 400° for 5-10 minutes
    • Avocado or olive oil spray
    Cilantro Avocado Sauce
    • 1½ cups fresh cilantro
    • ¼ cup olive oil
    • 1 tbs apple cider vinegar
    • 1 large avocado
    • 2 small limes, juiced
    • 1 tbs minced garlic
    • ¼ tsp sea salt
    • ¼ tsp ground pepper
    • 2-3 tbs water
    Bento Additions
    • 1 fresh mango, cubed
    • Sesame rice crackers


    Wash, dry and chop sweet potato into cubes. Toss with avocado oil, garlic powder and seasoning of your choice. Broil in oven for 10-12 minutes, tossing towards the end. To grill corn, spray with avocado or olive oil, season with garlic powder and ground pepper, and grill about 12 minutes, rotating every 5 minutes or so. Add these two ingredients to mixed greens along with cabbage, black beans and pumpkin seeds. Cilantro Avocado Sauce: pulse all ingredients in food processor or blender until consistency is creamy. Pair with mango chunks and sesame rice crackers.
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