My weekly meal prep keeps me on track. Every Sunday, I typically make a big pot of beans or some form of protein to use in various dishes during the week. One of the most common dishes I prepare is a “fiesta salad bowl.” I call it that because it’s a Mexican-inspired bowl filled with vibrant colored veggies and seasonings. Instead of a recipe, today I’m going to show you how I prepare it.
This salad bowl is a full meal– it contains protein from the beans, micronutrients from the veggies, carbs from the corn and roasted sweet potato and healthy fats from the smashed avocado. You can customize it as you see fit. If you require additional carbs, feel free to add in quinoa or brown rice. If you are looking to gain muscle, adding nuts or cashew cream would work well. For me, my goals are maintenance, so I pick a salad that has a well balanced ratio of fats, carbs, veggies and protein. I also tend to lower my carb intake at lunchtime so I don’t get sleepy mid-afternoon.
This salad is so yummy, I don’t ever get tired of it, even when I’m eating it for 4 days straight!
Layer 1: Choose your greens
I tend to pick greens that don’t have plastic packaging. Red leaf lettuce, romaine and kale have all made their rotations in my fiesta salad bowls. Choose a green that you enjoy. Chop it up finely and layer it on the bottom of the meal prep container or bowl.
Layer 2: Black beans for protein
My full recipe for instant pot black beans can be found here. If you are short on time, feel free to add canned black beans, drained and rinsed. My instant pot black beans add an extra layer of flavor, which I would recommend
Layer 3: Roasted Sweet Potato for Carbs
For my carb, I chose roasted sweet potato. Feel free to also add cooked quinoa if you need extra energy. Here’s how I roast my sweet potatoes:
- Chop and peel 2 sweet potatoes into cubes.
- Preheat the oven to 425° F.
- On a sheet pan, drizzle some olive oil over the sweet potatoes and season with some garlic powder, chipotle seasoning, cumin and salt.
- Bake for 20-25 minutes until golden brown and crispy on the edges.
Layer 4: Load up on Veggies
Choose whichever veggies you like the most or have on hand. Some veggies that make their rotation in my fiesta bowls include:
- Tomatoes
- Red onion
- Frozen roasted corn (or fresh when in season)
- Yellow, orange or red bell peppers
- Scallions
Layer 5: Fats!
For my healthy fats, I smashed 2 ripe avocados with 1/2 tsp garlic powder, 1/2 a lime and some salt. I sprinkle some chipotle powder on it for prettiness. I add a dollop to each salad.
Layer 6: Dressing
To save time: Because I choose to save time, I often use a jarred salsa for my dressing. Pictured here is Trader Joes pepita salsa. I choose a salsa that has relatively low sodium content with few preservatives.
To add fats: If your goals are to gain weight or build muscle, I recommend blending 3/4 cup raw cashews with 3 tbsp water and 1 tsp chipotle powder and the juice of 1/2 a lime and salt to taste until it becomes a smooth spicy creamy chipotle dressing.
To stay lean and clean: Just add a combination of lime juice, olive oil and salt.
Shopping List
To make 4 fiesta bowls, like the ones pictured here, here’s what you will need:
- 1 bunch greens (kale, romaine or leaf lettuce)
1/2 large red onion - 1/2 red bell pepper
- 1/2 orange bell pepper
- 2 sweet potatoes
- 1-2 cups frozen corn
- 1 cup dried black beans or 2 cans canned black beans
- 2 cloves garlic, 1/2 onion, 1/2 jalapeno (optional for cooking the beans)
- 2 avocados
- 1 lime
- Spices: cumin, garlic powder, chipotle powder
- Salsa of choice
- Cilantro (for garnish)
