Nourish Fully Salad
When choosing a vegan diet, it's important to eat plenty of greens and also practice piling on a variety of vegetables for most meals. The more variety the more nutrient differentiation is within each meal! Foods like spinach and quinoa work together to provide protein, iron and calcium. Add in a few cooked elements like I did here with roasted gold beets and sweet potatoes to round off the fullness of this meal. These veggies contribute by providing a variety of nutrients like vitamin A, beta carotene, iron, potassium, and folic acid. Avocado and tahini dressing bring healthy fats and this is a complete meal. Love it! Below are the prep steps, ingredients and nutrient facts for this filling and delicious salad.
Ingredients:
- 1 handful spinach
- 1 handful chopped romaine
- 1/2 large sweet potato, cubed
- 1 small golden beet, cubed
- 1/2 cup quinoa, cooked
- 1 small organic tomato, sliced
- 1 small organic avocado, cubed
- homemade tahini dressing
Prep:
- You'll need to roast both the beets and sweet potatoes separately. I massage both the sweet potato and beet with melted coconut oil and add pink salt and pepper. I roast the sweet potatoes first at 375 degrees F, and next the beets at 400 degrees F for around 15-20 minutes each. Simple!
- Once you have all ingredients prepped, layer onto a large plate in this magnificent order:
- Spinach
- Romaine
- Tomato
- Quinoa
- Sweet potato
- Beet
- Avocado
- Tahini Dressing
- And enjoy, with love!
Nutrition Facts:
MACRO
- Calories: 630 calories
- Carbohydrate: 67 grams
- Fat: 37 grams
- Protein: 16 grams
- Polyunsaturated Fat: 4 grams
- Monounsaturated Fat: 18 grams
- Fiber: 25 grams
MICRO
- Vitamin A: 25,675 iu
- Vitamin C: 67 mg
- Calcium: 180 mg
- Iron: 7 mg
- Vitamin B-6: 0.9 mg
- Vitamin E: 5 mg
- Vitamin K: 48 mcg
- Magnesium: 158 mg
- Phosphorus: 329 mg
- Potassium: 2089 mg
- Zinc: 3 mg
- Copper: 0.7 mg
- Manganese: 1.5 mg
- Selenium: 4 mcg
- Thiamin: 0.4 mg
- Riboflavin: 0.5 mg
- Niacin: 6 mg
- Pant. Acid: 3 mg
- Folate: 304 mcg
