This light lunch recipe is geared toward weight loss and provides a healthy balance of macronutrients.
NOTE: This recipe makes two full servings with salad plus extra patties to freeze for later.
5 patties and 2 servings of saladServings
1 15-oz BPA-free can unsalted black beans, drained, divided (NOTE: Do not rinse.)
1/2 cup water-packed roasted red pepper
1/2 cup chopped yellow onion
1/2 cup cooked quinoa
1/4 cup oat flour
1/4 cup chopped fresh cilantro
Zest and juice of 1/2 lime
1 clove garlic
1 tsp each chile powder and ground cumin
1/2 tsp smoked paprika
1/4 tsp sea salt
1 tbsp grape seed oil
4 cups field greens mix
1/2 cup all-natural corn salsa or pico de gallo (TIP: You can also make your own corn salsa by mixing corn kernels, chopped cilantro, onion and lime juice.)
12 grape tomatoes, halved
1 avocado, sliced
SAUCE: 1/2 cup plain whole-milk Greek yogurt
Zest and juice of ½ lime
1/2 chipotle pepper, plus 1 tbsp adobo sauce
1/8 tsp sea salt
To a food processor, add 2/3 cup beans, red pepper, onion, quinoa, oat flour, cilantro, lime zest and juice, garlic, chile powder, cumin, paprika and 1/4 tsp salt. Pulse until almost smooth. Pour into a mixing bowl and fold in remaining black beans.
In a large nonstick pan on medium-high, heat oil. Use a 1/2 cup scoop to measure 5 patties; flatten slightly. To pan, add patties and cook for 4 minutes on each side, until golden.
Divide greens, salsa and tomatoes between 2 bowls. Top each with 1 black bean patty and half of the avocado slices.
Whisk together yogurt, lime zest, lime juice, chipotle pepper, adobo and 1/8 tsp salt. Place 1/4 cup sauce over top of each salad.
This purple potato salad is given a protein boost with hard-boiled eggs and all-natural turkey bacon to give you 12 grams of protein per serving. Protein combined with slow-burning carbs like purple potatoes can provide you with sustained energy throughout the day.