MONDAY LEFTOVER BOWL

One of the great things about a plant based diet is so much of the food you buy is fresh and doesn't have any preservatives.  This also creates a need to constantly clean out the refrigerator.  I do this for at least one, maybe two meals a week.  I take all the things I need to use quickly and see how I can combine them to make my "leftover bowl".  

I like to cook things like beans, rice, quinoa, sauces and vegetable stock in larger quantities so I can freeze them and always have them available for a quick "I don't feel like thinking about cooking, let alone cooking" meals.  The mayo from my recipe section doesn't last all that long (and you should stir it before using as the liquid on top doesn't mean it's bad), maybe about a week and a half.  The good news is it makes great sandwich spreads and salad dressings.  Add a little ketchup for Russian dressing, or ketchup and pickle relish for Thousand Islands.  

In this bowl I took a couple cups of raw spinach, a handful (big) of romaine lettuce, some leftover quinoa (from the freezer), some of the beans I made last week, the stuffing I had leftover from my tamales, picked that day tomatoes, corn from my last ear of roasted corn in Saturday's meal, crisped up oven baked tortillas and I added Cholula sauce to my last 1/2 cup of mayo and created my Monday Leftover Bowl. 

Would love to see pictures and hear about the unique ingredients you use to make a leftover bowl.