This meal is the perfect combination of a hot and hearty meal that fills you up and a sweet and fresh salad that refreshes. You’ll simply love the pairing of these two elements. Not only do they taste great, they come together to form what might be the best meal for your hair.

Ingredients for haircare

The tomato is such a staple that often gets overlooked when it comes to hair health. The list of tomato benefits is impressively long as each tomato has vitamins A, B, C and E, which are stimulants that promote healthy hair, and they also prevent hair loss while giving your hair a boost of shine.

If you’re dealing with hair loss or concerned about it, then it’s time to turn your attention to beans. Hair-loving black beans give you an ample amount of protein and fiber, which are necessary for healthy hair and skin. 

Black beans, in particular, are also packed with vitamins B and C, zinc and other minerals that promote hair growth. With this nutrient-rich ingredient, you’re giving your hair exactly what it needs to grow strong and lush.

While we love the soup and its ingredients, let’s not forget the fresh fruit salad. Avocado and mango are so loved as hair-boosting ingredients that you’ll not only find them in hair recipes, but you’ll also see them included in products you put on your hair.

Avocados give you vitamin B for hair growth and vitamin E to nourish your scalp. They’re a noted source of proteins and amino acids, which are considered building blocks for hair success.

The sweet mango smells fantastic, so it’s not a surprise that it’s included in hair products, but it also gives you vitamin E for your scalp and vitamin A to fight dandruff. 

While this meal does take some effort to make, it’s well worth it–for your taste buds and for your hair.

Roasted tomato and black bean soup
with avocado-mango salad

Soup ingredients:

7 medium tomatoes, quartered

1 large onion, cut into large pieces

3 cloves garlic, peeled

2 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

5 cups low sodium chicken or vegetable broth

2 can (15.5 oz each) black beans, drained and rinsed

1 1/2 teaspoons ground cumin

1 teaspoon chili powder

1/4 teaspoon hot pepper sauce

1/4 cup reduced-fat sour cream

1/4 cup chopped cilantro

Salad ingredients:

4 large Bibb or Boston lettuce leaves

1 medium avocado, pitted, peeled and sliced

1 medium mango, pitted, peeled and sliced

1/4 cup red onion, very thinly sliced into rounds

4 lime wedges

1/4 teaspoon salt

Pinch of freshly ground black pepper

Directions:

This recipe makes four servings.

Preheat oven to 375°. Toss the tomatoes, onion, and garlic with oil, salt, and pepper in a large bowl. Once thoroughly mixed, transfer to a baking sheet. Put in the oven and roast until the garlic cloves have softened, the edges of the onions are browned, and the tomatoes have collapsed. This will take approximately 35-40 minutes, stirring once after the first 20 minutes.

Transfer your roasted vegetable mixture to a 4-quart saucepan. Add broth, beans, cumin, chili powder and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. 

Bring to a boil then reduce the heat and simmer for 10 minutes. Remove from the heat and using an immersion blender or in batches in a regular blender, blend until smooth with an immersion blender or. Stir in the hot sauce for an extra kick. Divide among 4 bowls and garnish with a dollop of sour cream and a sprinkle of cilantro.

Place a lettuce leaf on each of four serving plates. Arrange 4-5 slices of each avocado and mango, alternating them in a row, into each lettuce cup. Top each with a few onion rounds and then squeeze a lime wedge over each salad.

Season with salt and pepper as needed.