Ingredients
Recipe by: WFPB Me
__Leafy greens of your choice (spring mix, kale, dandelion greens, spinach, romaine, etc.)
__Veggies of your choice (Bell peppers, raddish, onion, celery, broccoli, tomato, etc)
__Chickpeas or other beans of your choice
__Nuts & Seeds of your choice (hemp seeds, walnuts, pumpkin seeds, sunflower seeds, etc
__Sprouts of your choice (alfalfa, broccoli, raddish, lentil, sunflower, etc)
__Avocado
__Hummus
__Pico de gallo
__Cooked rice or quinoa
__Roasted potatoes (italian flavors)
Dressing is optional but definitely not necessary thanks to the avocado, hummus and pico!
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 400 degrees fahrenheit. Season potatoes and roast for 30 minutes.
OR heat up any leftover potatoes
Step 2
Cook up some rice using a rice cooker OR heat up any left over rice
Step 3
Build your salad!