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Salad (Green Garden Salad)

Prep Time:

Cook Time:

20 minutes

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

Label

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!

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