Black Bean & Mango Roasted Veggie Salad

This is one of my tried and true meal prep recipes. This salad is packed with protein, fiber, Vitamin C, healthy fats and so many more essential vitamins and minerals. Not only is this salad easy and simple to make, but it also is customizable. You are able to add in your own additional protein options, avocado, your favorite hot sauce or sriracha and you can eat it with a tortilla or tortilla chips! You can also eat this as a side plate to your favorite meals. I love customizable and prepped meals like this because it enables you to eat healthy for days to come without having to sacrifice eating a meal the same way day after day.

Makes 4-6 servings

Ingredients:

1 large bell pepper diced
1 large zucchini diced
3 cups of kale chopped
1 jalapeño deseeded and diced
a few pinches of salt
2 tsp garlic powder
3 tbsp olive oil
1 tsp chili powder
1 mango diced
1 15 oz can of black beans, drained and rinsed
the juice of 3 limes
1/2 cup of fresh minced cilantro

Directions: Preheat your oven to 400. Line a baking sheet with parchment paper. Add the bell pepper, zucchini, kale, jalapeño, salt, garlic powder, olive oil and chili powder to the baking sheet and toss. Place in the oven and roast for 17-20 minutes. Remove from oven and carefully transfer the ingredients to a large mixing bowl. Add the rest of the ingredients and toss. Serve immediately. Enjoy.