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(Vegan) Mango-Black Bean-Kale Salad, Greek Quinoa + Roasted Squash Dinner

For salad: If you don't like chewy kale texture, try using romaine or spinach...or bake kale in oven for crispiness!
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Uploaded by: Brittany Zika

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Ingredients

Mango-Black Bean-Kale salad:

4 C cooked black beans, or two 15-once can, drained and rinsed

2 mangoes, peeled, halved, pitted, and diced

1 bunch green onions (green and white parts), thinly sliced

1/2 C finely chopped cilantro

1 jalapeƱo pepper, minced

1/2 C red wine vinegar

Zest and juice of 1 orange

Zest and juice of 1 lime

3-4 organic avocados, halved, pitted, and cut.

3-4 bunches kale, rinsed and chopped into salad bites

For Greek quinoa:

1 C quinoa

1 C pitted & halved kalamata olives

1/2 C juice of kalamata olive jar (vinegar base)

1/2 C toasted pine nuts

1 C halved cherry tomatoes

1/4 C lemon juice

4 leaves baked, shredded kale

1/2 C cooked chickpeas

8 cloves garlic, finely minced

For Roasted squash:

1 large butternut squash: peeled, seeded, and cut into 1-inch cubes

2 Tbsps olive oil

1/2 C fresh rosemary, crushed

Dash of sea salt and ground black pepper to taste

Preparation

1.

For Mango-Black Bean-Kale Salad: Prep ingredients according to their description in ingredient list. Combine all ingredients in large bowl and mix well. Chill for 1 hour before serving.

2.

For Greek Quinoa: Preheat oven to 400 degrees F. Once ready, place kale leaves on lined baking tray and bake until crispy, 5-12 minutes. Cook quinoa like you would rice. While cooking, mix olives, olive juice, tomatoes, garlic, lemon juice, crispy kale, pine nuts, & chickpeas together in large bowl. Once quinoa is completed, add to bowl. Mix. Enjoy.

3.

For Roasted Squash: Preheat oven to 400 degrees F. Toss butternut squash with olive oil, sea salt, pepper, and fresh crushed rosemary in a large bowl. Arrange coated squash on a baking sheet. Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

View instructions at
Brittany Zika

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