You have to taste my new rainbow vegan salad recipe here. It is full of goodness and colors !! It’s a rainbow in a plate !
Nowadays, a salad bowl can be amazingly flavorful. My rainbow vegan salad recipe will surprise you, thanks to its variety of ingredients and flavors.
You will love the sweetness of the raw mango and the raw beetroot, along with the crunchy taste of the baked sweet potatoes. The freshness is from the kale and the cabbage !
This recipe is inspired by my holidays in Bali and its famous salad bowls!
This vegan salad is a mood boosting recipe and is always perfect for a sunny lunch, a brunch or even for a quick dinner !
You can add on top of this rainbow vegan salad my delicious pink hummus. Because the hummus and the avocado add a delicious creamy touch to this bowl.
No time for hummus, drizzle your vegan salad with pure Tahini or Tahini mixed with water or half lemon juice ! It works perfectly too and it is so tasty.
Top Tip
It is a superpower rainbow salad, full of vitamins :
The red cabbage has Vitamin C.
The beetroot helps to lower blood pressure and could improve athletic performance.
The kale, low in calorie and high in fiber, is great to help in digestion.
The mango and sweet potatoes are full of vitamin A !
Healthy rainbow vegan salad and …
Crunchy, flavorful, colorful, salty-sweet & easy !
If you make it
If you make the rainbow vegan salad recipe, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
RAINBOW VEGAN SALAD RECIPE
INGREDIENTS
- 1 cup sweet potatoes, sliced or cubed
- 2 sprigs of rosemary
- 1 tbsp coconut oil for sweet potatoes
- 1 cup raw beetroot grated
- 10 cherry tomatoes
- 1 cup red or white cabbage chopped
- 1 cup leftover quinoa or brown rice or any leftover grain
- 1 cup kale, chopped and marinated
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 cup mango sliced
- ½ avocado cubed
- ½ cup pink hummus - (optional or Tahini)
INSTRUCTIONS
- Preheat the oven to 180°C. Wash and chop the sweet potatoes. Cook them on a baking tray (with sprigs of rosemary, coconut oil and fresh ground pepper) for about 20 to 25 minutes.
- Grate the raw beetroot. Place it in a large serving bowl.
- Cut the cherry tomatoes in 2. Add to the bowl.
- Chop the cabbage finely. Add to the bowl and arrange it nicely.
- Wash the kale and remove the ribs. Chop the kale finely. Place in a separate bowl and squeeze it with a bit of olive oil and 1 Tbsp of fresh lemon. Massage your kale to soften the leaves. Set aside to marinate.
- Slice the mango. Add to the salad bowl.
- Cut the ½ avocado into cubes for topping and drizzle with fresh lemon.
- Warm up your leftover quinoa or brown rice. Add to the salad bowl.
- Add the sweet potato and kale to the bowl and top your dish with avocado, some hummus or Tahini and season to taste.
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