Balanced lunch idea that will be sure to keep you satisfied.
Baby kale with olive oil, lemon juice and grated pecorino Romano cheese grilled garlic paprika potatoes, lemony white beans, hard boiled egg, avocado and grape tomatoes seasoned with salt and pepper.
To make the potatoes, slice yellow potatoes into wedges with peel left on. Add to a bowl and toss with olive oil, lemon juice, paprika, garlic powder, onion powder, salt and pepper to coat. Place on a heated grill turning once or twice to cook evenly OR place in a heated air fryer at 390 F in batches if needed to not crowd the potatoes and air fry for 10 minutes for similar results.
To make the lemony white beans drain and rinse an can of cannellini beans, add to a bowl along with a drizzle of olive oil, fresh lemon juice, fresh chopped parsley, salt and pepper to taste.