BLT Wedge Salad with Charred Corn
Summer calls for an update to my favorite crispy salad!
This weekend I posted about my lentil and sweet potato chili – which we really enjoy taking for work lunches. Some soups, I think, are not quite filling enough to be a meal on their own, but chili is, and it only gets better as it has a couple of days in the fridge.
But I had something else up my sleeve, too – I created one recipe that can be used in three different ways. Because even though chili tastes great on Day 3, you might not be in the mood for soup on Day 3! It has happened to us many times – we try to be good and prepare food ahead, but then a few days of the same food is not as fun as we thought it would be.
Here’s one of my favorite ways to re-use chili: taco bowls! They’re still vegan and gluten free. And I’ll have another idea for you later this week, too.
You can make these however you please – if you have leftover shredded chicken or ground beef, you can throw that in. If you’re avoiding carbs, you can use cauliflower rice, too. OR, you can top it with a fried egg! One of my favorite meal upgrades ever. Actually, you could probably take this recipe and put it in/on tortillas, too.
Lots of healthy foods can be adapted this way, and I think that’s important, because you can’t do the same thing with, say, some cheesy chicken casserole. Just another reason to plan healthy weeknight meals ahead of time!