RAINBOW VEGAN SALAD RECIPE
A delicious salad or bowl made of mango, beetroot, sweet potato and other beautiful ingredients. Fulfilling and tasty.
Servings 2 people
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.