One of my best strategies for avoiding a case of the Sunday night blues is to think ahead for the week. Besides finishing up laundry (thank you, Craig!), answering a few work emails, and getting in some exercise, it always makes me feel good to cook a big batch of good food that we can use for lunches and dinner sides throughout the week. A couple of hours in the kitchen on Sunday night can make the rest of the week significantly more enjoyable! And if you’re like me, a couple of hours in the kitchen is pretty enjoyable to begin with.
My goal was to create a healthy, filling salad that Craig and I could eat for lunch throughout the week. Here’s what I came up with:
Black beans – dried beans from the bulk section, so I rinsed them and then cooked them for about 1.5 hrs
Diced sweet potatoes – roasted with olive oil, chili powder and garlic until slightly crispy
Quinoa – rinsed and cooked with a pinch of sea salt
Sauteed veggies – I bought a bag of frozen corn, edamame and red pepper and added a little garlic and olive oil.
Homemade dressing – pureed olive oil, balsamic vinegar, fresh cilantro, lime juice and honey
All of these ingredients were easy to make and full of flavor.
I simply tossed them all together!
This is my dream meal. It looks like our condo. 🙂 Lots of colors and textures, a little random, but full of things we love.
We enjoyed a little last night & packed up the rest for lunches.
You could make this with any grains, beans & veggies that you have on hand. Prepare each component of the salad, mix it together, and add a little store bought or homemade dressing. Enjoy!