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Recharge Your Superpowers Salad

Salad:

  • 1 large sweet potato, peeled or scrubbed and cut into bite-sized chunks
  • 1 yellow or red capsicum, thickly sliced
  • 1 courgette, thickly sliced
  • 1TBSP of olive oil
  • 1 tsp of ground cumin
  • 1 tsp of turmeric
  • Freshly ground black pepper and salt to taste
  • 1 avocado, thinly sliced
  • 3-4 spring onions, thinly sliced
  • 1 tin of organic black beans, rinsed and drained
  • 1 cup of spinach leaves
  • 1 cup of kale leaves
  • 1 cup of fresh watercress
  • 1/2 cup of almonds, raw or slightly roasted

 

Dressing:

  • 2 TBSP of lemon juice
  • 2-3 TBSP of unfiltered apple cider vinegar
  • 1/4 of cup of cold-pressed olive oil
  • 2 tsp of Dijon mustard
  • 1 garlic, crushed
  • 1 tsp of grated ginger
  • Good quality salt and black pepper to taste
  • 2 big handfuls of fresh parsley

Method:

  1. Preheat the oven to 180 degrees and line your baking tray with baking paper.
  2. Wash and cut your sweet potato, capsicum and courgette.
  3. In a small bowl mix your olive oil, ground cumin, turmeric, black pepper and salt together.
  4. Coat your vegetables well in this mixture and place on your baking tray. Drizzle vegetables with any leftover sauce and bake for 40 minutes or until vegetables are cooked. Optional: turn your vegetables after 20 minutes with a vegetable to roast evenly on both sides.
  5. In the meantime, prepare your spinach leaves, kale and watercress and place in a large bowl. Add your chopped avocado, spring onions and rinsed and drained black beans.
  6. In a smaller bowl or jar mix all the ingredients for your dressing together, wash and chop parsley leaves and set aside.
  7. Once your vegetables are cooked, add them to your salad bowl.
  8. Top with parsley leaves and raw or unroasted almonds and drizzle your salad sauce on top. Enjoy!

 

 

 

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Beautifying most delicious and super quick chocolate cookies :-)
Beautifying most delicious and super quick chocolate cookies 🙂   1 cup of whatever leftovers…

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