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Mango and Fresh Fall Salad Bento Box

Prep Time
15 min
Cook Time
25 min
Calories
---
Servings
1

Ingredients

Fresh Fall Salad

  • 2 cups mixed greens
  • 1 1/2 cups sweet potato
  • 1/2 ear corn
  • 1/2 can of organic, low-sodium black beans, drained and rinsed
  • 1/2 cup purple cabbage, shredded
  • 2 tbsp pumpkin seeds, roasted in the oven at 400° for 5-10 minutes
  • Avocado or olive oil spray

Avocado or Olive Oil Spray

  • 1 1/2 cups fresh cilantro
  • 1/4 cup olive oil
  • 1 tbsp apple cider vinegar
  • 1 large avocado
  • 2 small limes, juiced
  • 1 tbsp minced garlic
  • 1/4 tsp sea salt
  • 1/4 tsp ground pepper
  • 2-3 tbsp water

Bento Additions

  • 1 fresh mango, cubed
  • Sesame rice crackers

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Instructions

  1. Wash, dry and chop sweet potato into cubes. Toss with avocado oil, garlic powder and seasoning of your choice.
  2. 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.
  3. 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.
Categories: Lunch & Dinner, Salads, Snacks
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