Roasted Kale & Veggie Black Bean Salad
There’s something about a having a nourishing salad prepped and ready to go in the fridge that just makes busy weeks easier. This Roasted Kale & Veggie Black Bean Salad checks all the boxes. It’s colorful, nourishing, packed with plant-based protein, and best of all, it’s totally meal-prep friendly.
My favorite part is that there is no need to worry about mixing up a fancy dressing, all you need is a good squeeze of lime juice and a sprinkle of fresh cilantro at the end. That brightness ties everything together and keeps this salad light yet satisfying.
Why You’ll Love This Salad
It’s perfect for meal prep - Just make a big batch on Sunday and portion it into containers with your choice of added protein for easy grab-and-go lunches.
It’s made with simple ingredients - No complicated dressings or hard-to-find spices. Just fresh veggies, beans, and pantry staples.
It’s balanced and hearty - It has protein, fiber and healthy fats to support satiety, fullness and energy levels. If you want to make this even heartier I recommend adding some small diced sweet potato!
It’s customizable - Switch up the veggies based on what you have in the fridge, or add toppings like avocado or pumpkin seeds for extra texture.
It can be served hot or cold - I love serving it warm on the day of making and then serving cold the days after.
This salad does include black beans which are a great source of protein, however I do encourage you to add additional protein on top as needed to support your goals. This salad would pair well with baked tofu, quinoa, lentils, salmon, cod, shrimp or chicken.
What you need (makes 4 servings):
1 bunch kale, chopped (about 4-6 cups)
1 15 oz. can black beans, drained and rinsed
1 red bell pepper chopped
1 zucchini diced
1/3 of a red onion, sliced
2 tbsp avocado or other cooking oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
A few pinches of salt and fresh ground black pepper
The juice from 2-3 limes
A handful of fresh minced cilantro
Directions:
Roast the veggies
Preheat your oven to 415°F. Toss the kale, black beans, bell pepper, zucchini, and onion with cooking oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
Assemble the salad
In a large bowl, combine the roasted veggies with the lime juice and fresh cilantro. Toss and serve with your choice of additional protein. Enjoy!
Tips for Meal Prep
• Serve with a different additional protein daily- this will help to keep the meal exciting as you eat it throughout the week instead of eating the same exact meal for days.
• Make extra beans – Cook another batch of beans on a separate pan, then use them in tacos, wraps, or bowls during the week.
• Switch up the veggies – Cauliflower, broccoli, carrots, or Brussels sprouts would all be delicious here.
If you loved this recipe then you will be sure to fall in love with my Black Bean and Mango Roasted Veggie Salad here.