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 jalapeño 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
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.
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.
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.