Meals in a jar » vegan meal prep
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RECIPES
00:00 Intro
00:39 Kimchi noodle jar:
05:45 Bulgur salad jar:
09:10 Spiced black bean & rice jar:
12:24 Outro
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❤ Sadia
Kitchen Clips: Black Bean and Rice Salad
Black Bean and Rice Salad is full of protein and fiber, and is a good heart-healthy option to serve as a main dish or side dish. Jaclyn Franks, Purdue Extension Educator, shows how easy it is to make this salad. See the recipe below.
INGREDIENTS:
1/2 cup onion (chopped)
1/2 cup bell pepper (green or red, chopped)
1 cup brown rice (or white rice, cooked and cooled)
1 can black beans (15 ounces, drained and rinsed)
1/4 cup rice vinegar (or white vinegar or lemon juice)
1/2 teaspoon mustard powder (optional, dry)
1 clove garlic (chopped, or 1/2 teaspoon garlic powder)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
DIRECTIONS:
1. In a mixing bowl, stir together onion, red or green pepper, rice and beans.
2. In a jar with a tight fitting lid, add vinegar, dry mustard, garlic, salt, pepper and vegetable oil. Shake until dressing is evenly mixed.
3. Pour dressing over bean mixture and stir to mix evenly. Chill for at least one hour. Serve as a side dish or main dish.
Black Bean Salad
Perfect for the summer, this fresh Black Bean Salad is a healthy and delicious recipe that everyone loves. It’s excellent as a light lunch as well as for summer cookouts, picnics, or potlucks. Full of refreshing flavors, you won’t be able to get enough of this bean salad.
Full Recipe:
I love how easy it is to make this black bean salad. It’s perfect for entertaining as you can make it ahead of time, and it gets even tastier as it sits in the fridge. It’s always a crowd-pleaser and comes together easily in a few quick steps. I love that it’s vegan, vegetarian, and gluten-free, making it perfect for sharing.
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Vegan Black Bean,Tomatoes,Rice Salad
A great meal for only $1.27
10 MINUTE Cilantro Lime Avocado Black Bean Salad | QUICK AND HEALTHY VEGAN LUNCH RECIPE
This delicious and healthy vegan lunch recipe saves you both time and money. The ingredients are inexpensive and takes you less than 10 minutes to make! Not only that, but you can feel good eating it knowing it's super delicious AND good for you. Double or triple the recipe to meal prep it for the week. If meal prepping, leave out avocado until ready to eat to avoid browning.
***Black beans and corn kernels are meant to be in mL, not ounces! This is a mistake in the amount shown in the video, but I have corrected the recipe below in the description***
Please LIKE the video if you enjoyed it, and click SUBSCRIBE so you never miss another recipe video ❤️
NEW VEGAN RECIPE VIDEOS EVERY WEEK ✨
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EQUIPMENT USED:
Chef's Knife:
White Porcelain Serving Bowl:
Small Glass Bowls:
Cutting Board:
Large Glass Mixing/Serving Bowl:
**MY FAVOURITE NEW RECIPE** My ONE-POT Creamy Chickpea Curry 20 MINUTE RECIPE:
CILANTRO LIME AVOCADO BLACK BEAN SALAD RECIPE
INGREDIENTS:
1 540 ml can black beans, rinsed
1 341 ml can corn kernels
1 Roma tomato, diced
1/3 cup red onion, diced
1 jalapeño, ribs and seeds removed, finely diced
2 medium avocados, pitted, peeled and diced
1-2 garlic cloves, minced
1/2 cup cilantro, finely chopped
1 lime, juiced
1 tbsp olive oil
1/2 tsp paprika
1/4 tsp cumin
1/4 tsp chili powder
salt and pepper to taste
METHOD:
1. Place all ingredients except the avocado into a large bowl and mix well.
2. Add your avocado to your bean salad only if you are going to eat right away to avoid it browning in the fridge.
3. Serve right away or store in fridge for up to 5-6 days. This recipe tastes best a day after marinating so consider making the day before.
*RECIPE CURATED BY SPICE & SUGAR*
**ALL CONTENT IS MY OWN**
Black Bean and Rice Salad
This festive, colorful salad is packed with protein. In fact, pairing the brown rice with the black beans gives as much protein as a serving of meat.