Brent packs a version of this salad bowl everyday for lunch at work. We have a row of toppings in glass jars ready to add. Here’s the recipe he wrote for our son…
Ingredients:
Cooked rice 🍚
Refried beans or chickpeas 🫘
Hummus 🧄
Kale (or a leafy green) 🥬
Seeds, nuts, nutritional yeast, flax meal 🌰
Raisins or Craisins, dried fruit! 🍇
DRESSING
Olive oil
Balsamic vinegar or any other fancy vinegar (apple cider vinegar)
1. Put a rough inch of rice in a container.
2. Put on top of rice a tablespoon or dessert spoon of refried beans and hummus or a 1/4 cup of chick peas.
3. Add a 1 & 1/2 inch or 2 inch of kale.
4. Top it with a tablespoon or dessert spoon of nuts and seeds and raisins or till it looks good!
5. In a small waterproof container mix 2 tbs of olive oil and a splash of fancy vinegar till it looks good.
6. Remember a fork and an apple! 🍎
Option 1. You can microwave the rice hummus and refried beans to have a warm salad, then add #3-5🍲
Option 2. You can add chicken eg.. chicken strips or BBQ chicken to the salad too. 🐓
Option 3. You can add seaweed (a good source of iron) and make more of an Asian salad. 🌊
Option 4: Add fresh herbs. Tomatoes, anything fresh from the produce isle. 🍅
Plum Hill 