Chef: Vicki Brett-Gach
Makes: 1 serving
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients

  • 1 to 2 c of fresh salad greens (red romaine, baby spinach, baby kale, radicchio, etc. )
  • 1 to 2 c of a variety of raw or steamed chopped vegetables (carrots, celery, zucchini, bell peppers, broccoli, etc.)
  • 1/2 to 1 c of cooked whole grain and/or starchy vegetable (brown rice, quinoa, butternut squash, corn, etc.)
  • 1/2 c of cooked beans (black beans, chickpeas, edamame, hummus, tofu, tempeh, etc.)
  • Garnish (fresh herbs, dried fruit, olives (PS), diced dill pickles, raw nuts (PS)
  • Dressing (splash of salsa, flavored vinegar, fresh-squeezed citrus juice, etc.)

 

Directions

  1. Place a bed of fresh greens at the bottom of your bowl.
  2. Over the greens, place next to one other, just like friendly neighbors, the other vegetables, along with grains and beans.
  3. Garnish with your choice of herbs, dried fruit, nuts, etc. Dress as desired.
  4. Enjoy your creation.


VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at http://annarborvegankitchen.com for new recipes as soon as they are published.

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