Description
This Southwestern Prep Daniel Salad is a vibrant, nutrient-dense, and easy-to-assemble meal prep option. Packed with roasted sweet potatoes, black beans, fresh vegetables, and a creamy, oil-free Green Goddess Dressing, it’s a wholesome and flavorful choice for anyone following a Daniel Fast or simply aiming to eat clean and plant-based.
Ingredients
Units
Scale
For the Dressing:
- 1 cup Green Goddess Dressing (oil-free, Daniel Fast-compliant)
For the Salad Layers:
- 1 cup cooked brown rice or quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup red onion, finely chopped
- 1 cup thawed frozen corn or fresh corn kernels
- 1 large sweet potato, diced and roasted
- 1 cup red bell pepper, diced
- 1 cup collard greens or kale, chopped
- 2 tbsp raw pumpkin seeds or hemp hearts (optional)
To Serve:
- 4–5 cups mixed baby salad greens or chopped romaine lettuce
Instructions
Prepare the Ingredients:
- Cook Grains: Cook brown rice or quinoa according to package instructions. Let cool completely.
- Roast Sweet Potato: Preheat oven to 375°F (190°C). Toss diced sweet potato with a pinch of salt and bake on a parchment-lined baking sheet for 25 minutes, or until tender. Let cool to room temperature.
- Make Dressing: Prepare Green Goddess Dressing using your favorite recipe or an oil-free, Daniel Fast-compliant version.
- Prep Vegetables: Chop red onion, red bell pepper, and collard greens. Drain and rinse black beans. Thaw frozen corn if using.
Assemble the Jars:
- Divide ingredients among three 32-ounce mason jars in the following order:
- Add ⅓ cup Green Goddess Dressing to the bottom of each jar.
- Layer chopped red onion, diced bell pepper, and corn on top of the dressing.
- Add ½ cup black beans to each jar.
- Layer ¾ cup roasted sweet potato cubes.
- Add ½ cup cooked brown rice or quinoa.
- Top with ⅓ cup chopped collard greens or kale.
- Sprinkle with pumpkin seeds or hemp hearts, if using.
- Seal jars with lids and refrigerate for up to 5 days.
To Serve:
- Shake the jar to mix the ingredients.
- Pour onto a bed of 3–4 cups of mixed baby greens or chopped romaine lettuce.
- Enjoy immediately.
Notes
Layer the salad ingredients carefully to keep them fresh and crisp for up to 5 days. Swap grains, greens, or beans to suit your taste or dietary needs. Add optional toppings like avocado or chili powder for extra flavor.
