roasted sweet potatoes, juicy pomegranates, fresh arugula, and a creamy cilantro mint dressing.
Today we are focusing on bringing out that glowy, dewy skin tone with this power plate. How do you eat for the “glow?” It starts with just four things:
1. Eat the rainbow. Seriously. The more colors and food group diversity, the better.
2. Healthy fats. These are NOT bad fats, they will help support your skin barrier, cholesterol levels, control blood sugar, and lower inflammation, as well as the risk of ❤️ disease.
3. Vitamin A! Sweet potatoes are a fantastic source of vitamin A.
4. Hydrate, hydrate, hydrate. Plant-based foods are rich in water.
This beautiful salad is incredibly delicious, perfectly balanced, good for you, and actually fills you up.
l made this salad for the first time yesterday and we went absolutely mad for it. The best thing about it? Toss everything onto one bowl, drizzle over that gorgeous dressing, and mix. So satisfying.
"You will be craving this salad on the daily. I guarantee it."
Why you NEED this salad?
*Meal Prep - This texture-rich salad packs great for lunch. If you like to meal prep for the week, just store the dressing in a jar, potatoes and protein in one container, and your greens + veggies in another.
*Flexible - Change it up easily! You can swap sweet potato for butternut squash or carrots, halloumi for feta or goat cheese, cilantro and mint for basil + parsley, and the protein options are endless.
*Fresh Herbs – use as many fresh ingredients as you can for the best taste.
*Creamy Dressing - so good, you could drink it 😩.
Glow Power Salad
Ingredients:
SALAD
2 heaping cups rocket, spinach
1 cucumber (sliced)
2 radishes (sliced)
pickled red onion
4 tbsp pomegranates
2 small sweet potatoes (cubed)
1 avocado, pitted
Protein of choice: grilled chicken breast, egg, fried halloumi (could also use chickpeas or tofu)
CILANTRO MINT DRESSING
2 heaped tbsp thick yoghurt
1 handful fresh cilantro
1 handful fresh mint
1/4 tsp garlic powder
1 tbsp tahini or cashew butter or olive oil
1/4 c frozen peas
1 tbsp lemon juice
sea salt, chili flakes to taste
(Serves 2)
Method:
1. *I have my sweet potato and chicken prepared in advance when making this salad. No worries if you do not! Just preheat your oven @400F. Cube sweet potatoes and add to a lined baking sheet with your chicken breast (if using). Season with salt, pepper, drizzle of olive oil and bake. Chicken needs 15-18 minutes, and the sweet potatoes 25-30 minutes, depending on the size.
2. While baking, slice your veggies and set aside.
3. If making an egg, cook according to your preference. I air fry mine @300F for 9 minutes, immediately soak in an ice bath, and then peel and slice in half lengthwise.
4. I also quickly pan fry some halloumi cheese, but this is optional. This salad is also delicious with crumbled feta or goat cheese.
DRESSING
1. Add all dressing ingredients to a blender or food processor and pulse until smooth and creamy. You may need to add 2 tbsp of water or milk to thin.
ASSEMBLE
1. Start your plate base with mixed greens. Add roasted sweet potato and chicken, cucumber, radish, pickled onion, cheese, egg, pomegranates, and sliced avocado.
2. Drizzle over your dressing with a spoon, and tuck in!
*Nutritional values may vary based on what you use. The chart below reflects all toppings shown, with one ounce halloumi.
Calories (1 serving) | Carbohydrates (g) | Fat (g) | Protein (g) |
517 | 48 | 20 | 35 |
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