I love how pretty this lunch comes together. Call me crazy but if my food is pretty, it tastes better! The Chipotle Dressing is most definitely the cherry on top.
2 cups cooked brown rice
1 can or 2 cups of cooked black beans (drained and rinsed)
½ teaspoon of salt
1 teaspoon of cumin
2 cups of corn
1 bell pepper, diced
½ cup of diced red onion
1 cup of salsa
4 cups of shredded romaine lettuce
Handful of cilantro, chopped
½ cup of unsalted cashews (soaked overnight or boiled if not using a high speed blender)
½ block of tofu
1-2 chipotle peppers in adobo sauce
¾ cup of water
Juice of 1 lime
2 cloves garlic
1 teaspoon of salt
½ teaspoon of black pepper
For the sauce, add all the ingredients to a high-speed blender and blend until smooth.
Add cumin and salt to black beans and mix well. Layer each jar with ¼ of the salsa, brown rice, black beans, corn, bell pepper, red onion, cilantro and lettuce. Leave avocado and dressing off until ready to eat. Store the jar in the fridge until ready to eat (should store well for 2-3 days). Once ready to eat, empty the jar into a bowl, add ½ an avocado and dressing and enjoy!