Black Bean and Quinoa Mason Jar Salad- make meal-prep easy and delicious with these on-the-go meals!
Meal prepping is one of my favorite scheduling hacks. I would much rather devote an afternoon to cooking than to break it down into a daily chore. Mason jar salads are delicious, healthy and perfect for on-the-go. They can be customized in many different ways and they're a great way to take advantage of in-season produce. This recipe includes some of my vegan staples like black beans and sweet potatoes.
Black Bean and Quinoa Mason Jar Salad
Cook 1 cup of quinoa in 2 cups of water. Bring to a boil and then lower the heat to low/medium. Cook until all the water has evaporated. Remove from heat and fluff with a fork.
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Arrange the sweet potato and drizzle with olive oil and add salt and pepper. Cook the sweet potatoes for 18-20 minutes.
While the quinoa and sweet potatoes are cooking, whisk the dressing ingredients together in a small bowl.
Pour the dressing into the bottom of each jar. Add the cabbage, quinoa, carrots, black beans, sweet potatoes and finally, the kale. Sprinkle the top with pomegranate seeds.
Store in the refrigerator and serve cold or heat up.
To serve: Give the jar a few shakes to spread the dressing around. Pour into a bowl and enjoy!
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