Recipes
It’s so much easier to fit powerful plants into your life when your options are incredibly delicious as well! Here you’ll find wholesome, healthy — sometimes even decadent — meals to support any diet or lifestyle. Eat well, be well.
Featured recipe
Savory Breakfast Salad (20 minutes!)
A savory-sweet breakfast salad with tons of super foods and a simple lemon vinaigrette. Just 20 minutes and 10 ingredients required. So healthy and flavorful, and perfect for spring and summer!
Savory Breakfast Salad (20 minutes!)
Course: Breakfast, LunchCuisine: Gluten-Free, Vegan1
servings5
minutes15
minutes523
kcalIngredients
1 small sweet potato (can sub 1 large for 1 small // cut into 1/4-inch discs then halved // organic when possible)
0.5 Tbsp avocado or coconut oil (or sub water if avoiding oil)
0.5 pinch each salt and pepper
2 cups mixed greens and/or endive
1.5 Tbsp lemon juice
0.5 Tbsp extra virgin olive oil (or sub water if avoiding oil)
0.5 pinch each salt and pepper
0.5 cup blueberries (or other seasonal fruit // organic when possible)
0.5 medium ripe avocado (chopped)
1 Tbsp Sea Glow Powder
1 Tbsp hemp seeds (optional)
Fresh chopped parsley (optional)
2 Tbsp (60 g) hummus, divided
Directions
- Heat a larger skillet over medium heat. Once hot, add oil (or water), sweet potatoes, salt, and pepper and stir to coat. Arrange in a single layer to ensure even cooking and place a lid on top to steam.
Cook for 3-4 minutes. Then uncover and flip the potatoes to ensure even cooking. If browning too quickly, turn heat down to medium-low. Continue cooking until golden brown on both sides and tender – about 10-15 minutes total.- In the meantime, prepare dressing by adding lemon juice, olive oil, salt, and pepper to a small jar or mixing bowl and shaking or whisking to combine. Taste and adjust flavor as needed, adding more lemon for acidity, oil for creamy texture, or salt and pepper for overall flavor. Set aside.
- To serve, divide greens between serving plates and top with roasted sweet potatoes, blueberries, avocado, hummus, hemp seeds (optional), and parsley (optional). Serve with dressing on the side.
- Enjoy immediately. Leftovers will keep (stored separate from dressing) for 2-3 days, though best when fresh. I like storing my salad dressing at room temperature (up to 2 days).
Still hungry? Here’s more
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