A delicious, fresh, and nutritious take on your favorite cuisine (isn’t Mexican food everyone’s favorite?!). Prep a bunch of these for the week ahead and you’ll be cruising on easy street when lunch time rolls around.
Mexican Salad Jars with Creamy Cilantro Lime Dressing
- 1 large sweet potato
- 1 TBSP coconut oil, melted
- 1 tsp smoked paprika
- 1 3/4 tsp salt, divided
- 1/2 cup dry quinoa
- 2 tsp cumin
- 1 cup whole-fat plain yogurt
- Juice of 2 limes, divided
- 1/4 cup of cilantro
- 1 cup cherry tomatoes, halved
- 1 can of black beans, drained and rinsed
- 1 cup of frozen corn, thawed
- 8 cups baby spinach or arugula, chopped
- 2 avocados
Preheat oven to 375 degrees. Peel and dice sweet potato into small cubes. Toss with coconut oil, smoked paprika, and 1 tsp salt. Spread into a thin layer on baking sheet and bake for 20-30 minutes, until soft and golden brown.
Cook quinoa according to package directions. When it is done cooking, stir in cumin and 1/2 tsp of salt.
In a blender or food processor, blend yogurt, lime juice, cilantro, and 1/4 tsp of salt until well blended. In a separate bowl, toss diced avocado in the juice of the other lime.
When sweet potatoes and quinoa are cooled, assemble your salad jars in 32-ounce mason jars: First layer the dressing, then the cherry tomatoes, and then the corn. Next comes the black beans, then the sweet potatoes, the diced avocado, the quinoa, and finally the chopped spinach or arugula on top to fill the jar.