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.