Haley Eats Happy

These salad bowls are my go to for meal prep since they’re easy to prepare and full of whole foods. They’re light yet filling with lots of veggies and plant-based protein. I light to keep it simple, but feel free to add on hot sauce or other dressings. I hope you enjoy this recipe as much as I do!

Rice

• 1 cup rice
• 1 lime
• 2 tsp salt
• 1 tsp garlic powder
• 1 tsp cumin
• 1/4 cup cilantro

Salad

• 2 cans (32 oz) black beans
• 3 ears of corn
• 2 bell peppers
• 1 container of cherry tomatoes
• 1/2 red onion
• 2 avocados

1. Cook the corn Fill a medium sized pot about halfway with water. Bring the water to a rolling boil. Put your shucked corn in the boiling water and let it cook for 10 minutes.
2. Cook the rice Bring 2 cups of water to a boil in a small to medium size pot. Add the rice, seasonings, and juice from half of the lime. Cover and reduce heat to low. Rice is cooked when the water is absorbed in about 12-17 minutes.
3. Rinse the beans Most canned black beans come cooked, but must be rinsed before eating.
4. Prepare the vegetables While the rice is cooking, dice the vegetables: peppers, tomatoes, and onion. Cut the corn off the cob.
5. Add cilantro Once the rice is cooked, mix in the cilantro.
6. Assemble your salad bowls Assemble the rice, corn, beans, and vegetables into bowls. Add avocado, lime juice, and cilantro for extra flavor (or maybe even some hot sauce). Enjoy!