Are you sick of the same old salad or sandwich at lunch?
Are you looking for something that is flavorful, packed with nutrients and will make you feel beautiful, vibrant and energetic inside and out?
Well, you’re in luck.
This recipe is from my brothers who make this every night to fuel their day starting at 3am at the New England produce market every morning. They pack a big Tupperware the night before and snack on this nutrient dense salad all day long, giving them the energy and vitality to stay alert, focused and feeling like a million bucks. Excellent balance of lean protein, vegetables, Omega 3’s and complex carbs to fuel your day. Excited to share it with you.
- 1 head of romaine hearts, sliced
- ½ pound cooked ground turkey, or grilled chicken if you prefer
- 1 cup of brown rice or quinoa cooked ahead in water or chicken broth for extra flavor
- ¾ cup white bean mash (I like this recipe by Nigella)
- 2 boiled beets, sliced
- 2 sliced radishes
- 2 tablespoons of shredded carrots
- 1 avocado
- 1 baked sweet potato cut in wedges
- 1 tbsp sunflower seeds (optional garnish)
- 1 tbsp craisins (optional garnish)
- 3 tbsp balsamic vinegar
- 1 clove minced garlic
- ½ tsp kosher salt
- ½ tsp freshly ground pepper
- ½ cup extra virgin olive oil
1. Use large Tupperware or “Bento Box” plastic Tupperware which has the sections already divided for you.
2. Add bed of brown rice at bottom, then white bean mash, then romaine, beets, radishes, carrots sweet potato, and avocado. If packing the night before, it might be best to leave avacado in tact and pack separately, cutting right before you eat to avoid spoiling. Finish with sunflower seeds and craisins for additional crunch and flavor.
3. Last make your dressing (this is a balsamic dressing, but you can use any dressing you like). Combine 3 tablespoons of balsamic vinegar, 1 clove minced garlic, ½ tsp kosher salt, ½ tsp freshly ground pepper, ½ cup of olive oil. Pack dressing separately in individual tupperware and add right before eating for best flavor.
*Tip: The best way to prepare is the night before to ensure you can cook the items that need additional prep ahead of time. You can add additional vegetables as they’re in season for variety and to mix things up for the seasons. My brothers sometimes add baked leeks, sautéed mushrooms, spiralized vegetables, or grilled eggplant in the fall, or a sliced heirloom tomato or fresh corn cut off the cob in the summer – these additions top off their bento box for added nutrients and flavor. The trick is to eat the rainbow - pack your salad with as many different colors you can find. This will ensure a good balance of antioxidants and phytonutrients to nourish you on the deepest level.