Have you recovered from the carbohydrate and sugar overdose also known as Thanksgiving?
I don’t know about ya’ll, but I’m happy to pass the mashed potatoes and pies and return to my normal eating routine that includes lots of veggies and lean protein. Okay, I could probably use a piece of pie every now and then. 😉
This week, I’ve been making A LOT of salads. And this Vegan Power Salad tasted so good that I wanted to share it with you!
There’s a great balance of veggies, proteins and fats in this salad making it a cheap and healthy way to get balanced nutrition.
The combination of roasted sweet potatoes, quinoa, chickpeas and avocado make for a winning combination! And if you really can’t do without the meat, then add in some leftover turkey or cook up some chicken breasts.
And of course, what’s a salad without a STELLAR dressing?
I personally like Greek Salad Dressing on all of my salads and I can make it without sugar, which is a big WIN for me! Of course, any homemade salad dressing will work.
NOTE: Try to avoid store-bought salad dressings because of the high sugar content. You can also check out Penzy’s Spices. They sell salad dressing seasonings that you can make on your own. There’s a little bit of sugar in them but it’s minor compared to store-bought.
Make a lot of the ingredients ahead of time so you can enjoy Vegan Power Salads all week! Enjoy!
INGREDIENTS
You can substitute lots of other veggies in this salad to make it customizable and different every day.
Dressing
⅓ cup red-wine vinegar
2 TB extra-virgin olive oil
1 tsp dried oregano
1 tsp garlic powder
¼ tsp salt
¼ tsp freshly ground pepper
Salad
½ cup sweet potatoes
1 bunch power greens (kale, arugula, spinach, etc.)
1 cup cooked quinoa
1 16-oz can drained and rinsed chickpeas
1 avocado
1 cup radishes, sliced thin
1 cup cherry tomatoes
- Roast the Sweet Potatoes
Peel and dice sweet potatoes. Place on a baking sheet and toss with olive oil. Bake at 375 degrees for 30 minutes, tossing them and rotating the baking sheet at 15 minutes. - Roast the Chickpeas
After you’ve drained and rinsed the chickpeas, place them on a baking sheet and toss with olive oil. Bake with the sweet potatoes at 375 for 15 minutes tossing half way through. - Make the Dressing
Whisk vinegar, oil, oregano, garlic powder, salt and pepper in a large bowl. - Assemble the Salad
Place the power greens on the bottom and top with radishes, tomatoes, sweet potatoes, quinoa, chickpeas and avocado. Add salad dressing according to taste.
