Mango and Fresh Fall Salad Bento Box
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Servings: 1
Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Mango Lunch & Dinner Recipes, Mango Salad Recipes
Cuisine: Vegan Mango Recipes
Keyword: Mango Lunch & Dinner Recipes

INGREDIENTS

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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