Forget sugar, spice and everything nice, how about some beans, rice and everything nice salad?
This is my go-to lunch/dinner when I can’t decide what to eat. The thing that makes this easy for me is I almost always have black beans in my pantry and leftover brown rice in the fridge. I’m not kidding, come to my house right now and I’ll prove it.
This recipe for beans, rice and everything nice salad is the perfect “salad” to enjoy in the winter because it is hearty and filling. You could easily have this for dinner and be satisfied! And as always, these ingredients are just a jumping off point…
Don’t like squash? Try sweet or even white potatoes. No black beans? Chick peas would be an awesome alternative. All you really want to do is fill your bowl up with whatever deliciousness you have on hand. Get creative!
The same goes for your dressing. Personally, I’m a fan of a drizzle of olive oil and a squeeze of fresh lemon but you do what works for you. Maybe some tahini and sesame oil is what you’re feeling or even some good ol’ balsamic or a blob of hummus. You’re only limited by your tastebuds. Don’t be afraid to try new flavours. If you create something you don’t love, you’ll know not to make it again. No harm no foul!
Preheat oven to 400 degrees. Slice an acorn squash in half, scoop out the guts and compost. Drizzle your squash with olive oil, sprinkle with sea salt & pepper and place face down on a parchment paper lined baking sheet. Bake for 20 minutes or until the flesh begins to caramelize.
Fill a large bowl with lettuce then top with sliced avocado
black beans and squash.
Use dressing of choice, sprinkle on the hemp hearts and enjoy!
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