Tasty Vegan Salad

 

Tasty Vegan Salad is the marrying of two vegetables: white beans and sweet potatoes. This salad is packed with proteins (the beans), carbs (the sweet potato) and fibers (the salad) making it a true full course that will provide you all the intakes you need while being a vegetarian/vegan dish. A perfect salad dish for the summer !

 

This recipe is for 4 medium servings.

 

 

INGREDIENTS

 

• 1 tin of white beans, drained and rinsed

• 1 large sweet potato, cubed

• 1/2 white onion, sliced

• 1 head of garlic

• 1 Iceberg lettuce

• Salt

• Black pepper

• 1 tbsp of avocado oil

• Maggi vegetables & herbs stock

• Chives, chopped

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Salad Dressing

 

• 1/4 cup of avocado oil

• 2 tbsp of apple cider vinegar

• 2 tbsp of Dijon Mustard

• 2 tbsp of water

• 1/4 cup of chives, chopped

• 1/2 tsp of salt

• 1/2 tsp of black pepper

 

 

DIRECTIONS

 

1. Peel, wash and chop one large sweet potato into cubes. Leave it out on a paper towel to dry completely before mixing the ingredients together.

2. Mix together in a bowl the avocado oil, salt, black pepper, maggi vegetable & herbs stocks and toss the sweet potato cubes ensuring that all cubes are coated. Spread out on a tray making sure no cubes are overlapping.

3. Slice the 1/2 onion in large chunks and break of the head of the garlic into large cloves clusters. Brush the onion and garlic with avocado oil, salt and black pepper. Add them on the tray with the sweet potatoes making sure that they also do not overlap.

4. Roast the whole in the oven at 400 degrees Fahrenheit for 40 minutes.

5. Set the roasted vegetables aside to cool. Remove the garlic cloves skin. When cooled, mix together in a bowl the roasted vegetabless and the drained white beans.

6. Prepare the salad dressing (during one of the drying time), putting all the salad dressings inside a blender and blending until homogeneous and smooth.

7. Wash and chop your lettuce leaves. If you don't have a salad spinner, set the leaves on a paper towel for a few minutes until dry. When dry, mix some salad dressing to the lettuce and ensure all the leaves are coated.

8. Now is time for the assembly. Your salad is built on layers of flavours. Start by laying on the base of the plate a bed of coated lettuce leaves. Top the lettuce with the roasted veggetables and white beans mix. Then drizzle some salad dressing on top using a squeeze bottle.

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