Corn & Black Bean Bowl
This is a tasty and healthy meal prep for lunch! It's easy to make and will last you the entire week - perfect for bringing to work or school.
Ingredients
"Cheesy" Corn
- 32 oz frozen corn
- 9 oz raw cashews
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp dijon mustard
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 1 cup water
- 1-2 tbsp sriracha
- 1 red onion
- 1 bunch of cilantro
Bowl
- 3 1/2 cups dry gluten free quinoa
- 3 29 oz cans of black beans
- 4 cups chopped kale
- 5 avocados
Instructions
- Soak the cashews in hot water for thirty minutes.
- Cook the quinoa according to package directions.
- Cook the corn in a fry pan on medium heat with extra virgin olive oil until some of the corn is charred on some sides and it's thoroughly defrosted.
- Put the cooked corn in a large mixing bowl.
- Dice the red onion and add it to the bowl with the corn.
- Rinse, remove the cilantro leaves from the stems, and chop them. Add them to the bowl with the corn and red onion.
- Once the cashews have soaked for long enough, add them to a high speed blender or food processor along with the garlic and onion powder, dijon mustard, nutritional yeast, lemon juice, water, and sriracha. Blend until smooth.
- Pour the cashew cheese over the corn mix and stir well.
- For each can of black beans, open, drain, and rinse the beans.
- Massage the kale with 2 tbsp of extra virgin olive oil in a large bowl.
- To make a bowl, portion out a cup of quinoa, 2/3 cup black beans, 2/3 cup corn mixture, a large handful of kale, and top with 1/2 sliced avocado. Continue to do this until you have 10 bowls.