tablespoons Creamy Vegan Avocado Dressing
cup roasted sweet potato cubes*
cup seasoned black beans (I just heat them in a pan and stir with cumin, garlic, salt and black pepper)
cup purple cabbage
cup cooked quinoa
cups mixed salad greens, washed, torn and dried
- Layer the ingredients in a mason jar once cooled and place in fridge as follows from bottom to top:
- Purple Cabbage
- Black Beans
- Sweet Potato Cubes
- Mixed Salad Greens Last.
- If you want to reheat some of the layers, simple separate them in a plate and reheat separately.
To roast sweet potato, preheat oven to 425 degrees F. Wash, dry and cube the sweet potato. Rub with a little olive oil, salt, black pepper and garlic powder. Place on foil or a silicone mat on a cookie sheet and bake for 20 to 30 minutes. You won't need all of it for the recipe so you can use it as a side dish to your other meals.