Meatless Monday salad

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Every monday I go meatless. Actually, at the moment I am doing a three day cleanse where I am eating 100% plant based. But, even without the cleanse, #meatlessmonday has been a part of my weekly routine for a little over a year now.

This week’s monday menu was:

  1. 2 Nature’s Path Organic Chia waffles for breakfast
  2. dairy free yogurt with nuts and flax seeds for morning snack
  3. roasted veggie and kale salad for lunch
  4. green protein smoothie for afternoon snack
  5. remainder of salad for dinner
  6. fruit for dessert

 

 

ROASTED VEGGIE AND KALE SALADIMG_7284

serves 2

Ingredients:

1 sweet potato, diced and roasted

handful of asparagus, cut into fourths and roasted

3 cups of chopped kale

1 tablespoon applecider vinegar

2 tablespoon olive oil

2 tablespoons roasted sunflower seeds

Directions:

  1. preheat oven to 420 F. While it’s heating, dice sweet potato and chop asparagus.
  2. Drizzle 1 tablespoon of olive oil onto sweet potato and asparagus and cook in heated oven for 20 minutes.
  3. While veggies are roasting, chop kale into bite size pieces. Place into salad bowl with sunflower seeds, remainder of olive oil, and applecider vinegar.
  4. Once sweet potato and asparagus is done, place directly into salad bowl, this way the kale will wilt a little bit.
  5. Mix and serve!

 

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