Ingredients
Recipe by: WFPB Me
__Leafy Greens of your choice (I used Kale, Arugula, & Spinach), 2-4 handfuls, chopped
__Microgreens of your choice (I used a blend of bok choy, cabbage, arugula, kale, mustard & kohlrabi), 2 handfuls
__Mint of your choice (I used sweet mint), 1 handful, chopped
__Basil, 4-8 leaves, chopped
__Cilantro, 5-10 stems with leaves, chopped
__Bell Peppers of your choice, 1/3 of 2, chopped
__Onion of your choice (I used green onion), 2-3, chopped
__Tomatoes of your choice (I used grape tomatoes), 6-10, chopped
__Pumpkin Seeds, about 1/4 cup
__Roasted Sweet Potatoes, about 1/3 of a sweet potato, chopped
__Roasted beans of your choice (I used kidney beans)
__Garlic powder, light layer
__Smoked paprika, light layer
__Nutritional Yeast, light layer
Plantiful Add-ins:
__Avocado, 1 sliced or chopped
__Nuts of your choice, 1 handful, chopped
__Berries of your choice, 1 handful
__Grains of your choice, about 1/4 cup
This salad pairs well with my sweet and tangy mustard dressing
Measurement Key:
Spoonful = 1 teaspoon (tsp)
Light layer = 1/2 - 1 tablespoon (tbsp)
Medium layer = 1.5 - 2 tablespoons (tbsp)
Heavy layer = 3 - 4 tablespoons (tbsp)
How To
Step 1
Preheat oven to 350 degrees fahrenheit. Chop sweet potatoes and roast for 20 minutes.
OR heat up any leftover sweet potatoes
Step 2
Drain and rinse a can of beans. Lay beans out on a sheet pan lined with parchment paper. Lightly season. roast in oven for about 10 minutes or until crispy (some beans will pop/split open)
Step 3
Chop the rest of the ingredients and add to a bowl to build your salad
Step 4
When the potatoes and beans are finished, let them cool then add to your salad
Step 5
Top with your favorite dressing, toss everything together & enjoy!