During Melanie Radliff’s takeover of @theyogashala ‘s instagram on a Monday she said this about her meal:
“I’ll be meal prepping something for the rest of the week, and it is mexican inspired which is probably my favorite type of food. We are using all these veggies and black beans, and I have some previously meal prepped rice. We are doing rice and beans with a bunch of fresh veggies on top.  Lots of black beans, and bunch of brown rice mixed with some onions and garlic that I sauteed and will now also season.  I will chop up the veggies and mix them up in a bowl separately. I’m really excited about this new dressing from Trader Joes, its vegan too!”

Makes 4 generous portions

Rice and Beans

  • 1/2 white onion, roughly chopped
  • 8 cloves of garlic (adjust to preference)
  • 1 tbsp cooking oil (coconut or high quality olive recommended)
  • 1.5 cups dry brown rice
  • 2 cans black beans
  • 1 tbsp Cumin
  • Salt, pepper, cayenne pepper to taste
  1. Start cooking rice according to package directions
  2. Sauté on medium heat onion until soft, add garlic for another minute
  3. Add black beans and cooked rice, stir to combine and heat
  4. Season
  5. Remove from heat

Vegetable Mixture

  • 1 English cucumber
  • 1 large box of tomatoes
  • 2 bell peppers (I used orange and yellow)
  •  1 can sliced black olives
  • Other 1/2 white onion
  • 2 limes
  • Fresh cilantro
  1. Coarsely chop everything and stir to combine in large bowl
  2. Cut and squeeze juice from two limes and about half the bunch of cilantro

To Serve

  • Salad greens of choice
  • More fresh cilantro
  • More fresh lime
  • Sliced avocado
  • Alfalfa sprouts
  • Trader Joe’s Green Goddess dressing (avocado-based)
  1. Lay 1/2 cup greens as base in bowl
  2. Follow with 1/4 rice & beans mixture, as well as 1/4 of veggies
  3. Serve with suggested toppings above
  4. If you have leftovers: store rice and beans separate from veggies so you can easily heat them before serving