Pinto beans,
diced bell pepper,
1 diced jalapeño (I removed the seeds),
1/3 cup diced red onion,
avocado.
You can also add corn and/or cilantro.
Optional dressing:
Olive oil,
Fresh lime juice,
Red wine vinegar,
Salt/pepper
Eaten with tortilla chips.
I tried making vegan spring rolls, but my finger dexterity and patience were at a -12 today. After a bunch of fails (these 3 rolls were, sadly, my best attempts), I decided to just chuck everything together in a bowl and call it a “spring roll salad bowl”. I had initially planned for a peanut butter-chili dressing, but it was too hot for an additional step and the marinated noodles and tofu already had good flavor.
- rice noodles (tossed with sesame oil and seasoned vinegar)
- tofu (marinated with sesame oil and soy sauce)
- rice paper
- carrots
- mini sweet peppers
- mint, lemon basil, cilantro
- avocado
- red grapes (because I could)
- lime (squeezed over all)
I’m lucky and live near a great international market, so in addition to this for today’s lunch I was able to meal prep for 2 other meals. Total cost was about $1.50 USD/meal.
I’ll keep trying with the rice paper, but this as a noodle salad bowl “slaps”, “no cap”. With a few minor tweaks, it might be my potluck contribution at thanksgiving.