Energy-Boosting Afternoon Salad
If you read my post yesterday (all about why I don’t diet), then you know I had mentioned this salad as the catalyst for writing it.
There was nothing magical about this lunch that really set me off to want to share my views on dieting, other than I realized how much I love food. Real food. Uncomplicated-eat-what-I-want-food. Sounds easy, right? I also realized that by eating this, which is considered vegan, most people have assumed I’m vegan. Although I tend to eat more vegan than anything else, I don’t like to classify myself as anything, which is why I wrote the blog post yesterday.
Anyways, around lunchtime my assistant and myself were sitting in my house, working away and I decided that I would throw together something quick. I looked in my fridge and these were the ingredients I had. Score! There’s nothing better than having some premade food, ready to be eaten, so all you have to do is add it to a bowl, toss with salad dressing and voila! You’re done.
This goes back to that whole meal prep idea, that if you take one day a week and set aside an hour to make food for the upcoming week, you will not only continue to see results in your fitness/weight loss journey, but you will save money, eat healthier, and realize how easy it is to cook.
With that being said, I decided I wanted something with colors in it for lunch. Luckily for me, my fridge is normally stocked with various plant-based colors.
Here’s what you need to know for this deliciously easy Energy-Boosting Afternoon Salad:
-For the sweet potato, all you need to do is poke it a few times with a fork and microwave it about 5 minutes, or until soft. Allow it to cool and then eat.
-I use canned organic black beans, so for these you just drain and rinse. Try to buy ones that don’t have any added salt.
-The rest of the vegetables are all raw, which makes this salad so simple. Chop up whatever you have in your fridge and add it to a bowl. Ideally, you’ll serve this salad cold, so your potato should sit out until it cools down.
Other than that, there’s really nothing better than an easy to make salad that requires minimal effort. Ya-um. The salad dressing also deliciously tangy, sweet, sour, salty and easy to make. Not to mention that it’s high in vitamin C from the lemon, and fights inflammation from the apple cider vinegar.
- 3-4 Cups spinach
- 1 sweet potato
- 1 cucumber
- 1 carrot
- ½ cup black beans
- ½ avocado
- Small handful of cilantro
- 1 TBSP tahini
- 1 lemon, juiced
- 1 TBSP olive oil
- 2 tsp apple cider vinegar
- 1 tsp honey
- 1 tsp dijon mustard
- 1 tsp cayenne
- Prepare black beans, either by draining and rinsing canned black beans or preparing from dry beans according to package
- Create holes in the skin of the sweet potato by piercing with a fork several times around the entire potato. Either bake at 400 degrees for 40-50 minutes or microwave for 7-10 minutes until soft, flipping the sweet potato over halfway through in either method.
- Slice carrot, cucumber and avocado. To make 1 salad, only use half of each ingredient.
- Split the spinach between two bowls. On top, layer all of the vegetables and the beans, splitting evenly between the two bowls.
- In a separate jar, mix the dressing ingredients. Pour half of the dressing on each salad and enjoy your lunch with a friend or loved one!
Lots of love, Nikki xo