Roasted Sweet Potato and Black Bean Salad Perfect for Fall

INGREDIENTS

1 Sweet Potato
Cooked Quinoa
Black Beans
Pomegranate Seeds
Kale
Spinach
Cubed Mozzarella Cheese
Diced Red Onion
Apple Cider Vinegar

DIRECTIONS

1. Roasted Sweet Potatoes: Peel potato, cut into cubes and toss with some olive oil, bake at 400 degrees for 40 minutes flipping half way.
2. Add all ingredients into a bowl and toss with apple cider vinegar and your favorite seasoning!

Mediterranean Kidney Bean Salad

My beautiful grandmother gave me the idea for this wonderful recipe!

INGREDIENTS

Kidney Beans
Organic Corn
Bell pepper
Walnuts
Green onion
Organic Kale/Spinach mix

DIRECTIONS

Place your kidney bean salad on a bed of mixed greens (I used kale and spinach).
Top with your favorite dressing (I used balsamic vinegar, lemon juice, lots of pepper)

MEAL PREP IDEA

I like to make a large batch of the kidney bean salad on Sundays. Then I know what I will be eating for the rest of the week. Portion out 4-5 meals for every day of the week in a Tupperware and enjoy for one meal a day!

Benefits of meal prepping...

• You know what you will be eating for the week
• Allows you time out of the kitchen mid-week
• Food is ready when you are hungry
• This way, you will never eat out of emotion
• You know what ingredients you are putting in your body