Mango and Fresh Fall Salad Bento Box
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
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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