I love making what I call “power bowls” for nutrient-packed lunches. Start with a half-cup of cooked whole grains, like quinoa, brown rice, farro, or barley. Then add two ounces of cooked protein, such as cooked leftover meat, beans, or canned tuna or salmon. Then add AT LEAST a half-cup cooked (or one cup raw) vegetables, such as bell peppers, tomatoes, onions, squash, zucchini, mushrooms…. whatever you like. Add two tablespoons of a savory flavor booster, such as shredded or crumbled cheese, sun-dried tomatoes, olive tapenade, or chopped nuts. Finish it off with a dressing (pack separately for a lunchbox), oil and vinegar, or salsa. To boost your veggie intake even more, stuff the top of the container with fresh greens, like romaine or green leaf lettuce, arugula, spinach, or baby kale.
Try this Mexican version with black beans and quinoa for a fiber-rich lunch.