SERVINGS: 1
PREP TIME: 15 minutes
| COOK TIME: 25 minutes
Recipe Categories: Mango Lunch & Dinner Recipes, Mango Salad Recipes, Mango Lunch & Dinner Recipes, Mango Salad Recipes, Vegan Mango Recipes, Vegan Mango Recipes
INGREDIENTS
- 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
- 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
- 1 fresh mango, cubed
- Sesame rice crackers
Fresh Fall Salad
Cilantro Avocado Sauce
Bento Additions
INSTRUCTIONS
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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