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!
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Sweet Potato Detox Salad with Beetroot Dressing
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
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!
Ingredients
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
Instructions
- Cook quinoa and edamame according to package directions. Set aside to cool.
- Peel and chop sweet potato and beet into 1 inch cubes. Toss in oil and salt. Sprinkle cinnamon on sweet potatoes.
- Roast beet and sweet potato on 400 for 20-25 minutes.
- Remove from the oven and cool until slightly warm.
- Add a base of greens to your plate. Top with quinoa, edamame, onion, pecans, and roasted vegetables.
- Serve with dressing of choice.
Dressing Instructions
- Add dressing ingredients to a blender and process until smooth.
- 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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