I love ball jar meals for breakfast and lunch because eating on the go is a constant in my life. The more creative the recipes, the tastier, and healthier they are. Always vegan!
WHAT TO HAVE ON HAND
1 small sweet potato washed but unpeeled and diced into 1/2 inch pieces 1 T avocado oil 1/4 cup quinoa 1/2 cup black beans- if canned, rinse well 1/4 red pepper, diced 2 cups greens - love mixing Kale and spinach but any favorite green is fine 1 tablespoon dried cranberries or raisins OPTIONAL 1 tablespoon sunflower seeds for crunch OPTIONAL FOR THE DRESSING
3 tablespoons balsamic vinegar 1 1/2 tablespoons water
Preheat oven to 400ºF. Place the sweet potatoes in a bowl, add oil, and stir to coat. Spread evenly on a pan, and roast for 25 minutes stirring periodically so they roast evenly and the potatoes are soft. Cook the quinoa in half a cup of water in a covered pot on high. Bring to a boil then reduce to a simmer, and cook for 15 to 20 minutes or until the liquid is absorbed and the quinoa is tender Allow the potatoes and quinoa to cool to room temperature. If you need to add salt & pepper, mix into your quinoa or sprinkle on the potatoes before adding to the jar. I like to grind fresh black pepper on the potatoes as I layer them. Start layering the salad in the jar beginning with the black beans. Add the cooked quinoa, and pour the mango balsamic vinaigrette on top. Top with roasted sweet potatoes, dried cranberries or raisins, sunflower seeds, red peppers then greens in that order. The greens will be soggy if they’re not on top. Screw top on securely, and store in the fridge. I often make three days worth and the greens are still crisp if they’re placed on top. When you’re ready to eat, shake the jar to mix!