This earthy power bowl is a great transition into salad season.  It is a mix of warm and fresh veggies and plant-based protein that make it a hearty salad for our cool Newfoundland springs. Roast or grill any protein and veg that you have on hand to make it an everyday salad.  

It is also a great example of how you can incorporate liver-friendly foods to help support your body’s natural detoxification processes.  The superstar of the show is the dressing. Whether you choose the Green or Pink Goddess Dressing – you can’t go wrong. Both taste amazing and will boost your energy with bright, clean, earthy flavors.  

Edamame and quinoa are two complete plant-based proteins.  Other proteins that work nicely include crispy tofu, chickpeas, lentils, or grilled chicken. You can add a little feta or goat cheese for some extra bling!  

Sweet Potato Detox Salad with Beetroot Dressing

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• Author: Amanda Janes
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Serves 4

Print Recipe

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Description

 This recipe gives your body everything it needs to detoxify on the daily.  Enjoy it for the sweet flavors, glowing skin, and renewed energy.  It’s sure to put a spring in your step! 

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Ingredients

Units USM Scale 1x2x3x

Salad Ingredients 

• 1 cup shelled edamame
• 1 cup quinoa
• 1 small red onion sliced
• 6 cups arugula, spinach, or mixed greens
• 2 medium sweet potato, chopped
• 2 medium beet, chopped
• 1 tbsp avocado or other neutral flavored oil
• 1/2 cup of pecans, roughly chopped
• 1/8 tsp of fine sea salt
• 1/4 tsp of cinnamon
• 1/2 cup goat cheese (optional)

Pink Goddess Dressing (Yogurt & Beetroot) 

• 1/2 cup plain yogurt
• 1 clove garlic
• 1 peeled beet (grated if raw or diced if cooked)
• 2 tbsp apple cider vinegar
• 2 tbsp honey

Green Goddess Dressing (Herbs & Avocado)

• 1/2 cup plain yogurt
• 1 ripe avocado
• 1/4 cup extra virgin olive oil
• 1/4 tsp salt
• 1 clove garlic
• 2 tbsp lemon juice (approx 1/2 fresh lemon)
• 2 tbsp water
• 1/2 cup fresh parsley
• 1/2 cup fresh basil

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Instructions

1. Cook quinoa and edamame according to package directions.  Set aside to cool.
2. Peel and chop sweet potato and beet into 1 inch cubes.  Toss in oil and salt. Sprinkle cinnamon on sweet potatoes.
3. Roast beet and sweet potato on 400 for 20-25 minutes.
4. Remove from the oven and cool until slightly warm.
5. Add a base of greens to your plate. Top with quinoa, edamame, onion, pecans, and roasted vegetables.
6. Serve with dressing of choice.

Dressing Instructions

1. Add dressing ingredients to a blender and process until smooth.
2. Add extra water to achieve desired consistency, if required. 

Tip:  if using bottled beets you may need to adjust the amount of vinegar and honey to taste.  

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