This is my favourite salad to bring for lunch as it combines all the best elements of a salad: fresh and light yet full of flavour, creamy and moreish!
I was so excited I even made a .gif! 😀
It’s super simple to prepare everything and just throw it all together for a quick and easy lunch! It also goes well with any other leftovers you have!
Plus, this salad is packed with good stuff! Sweet potato acts as a complex carbohydrate to keep you going throughout the day, green beans and broccoli are steamed until al dente to give a fresh crunch and add some green to your day,courgette is roasted to bring out it’s sweetness and the spinach creates a great base that’s not too overpowering.
As well as this, the creamy tahini dressing is filled with calcium, vitamin E, healthy fats and protein. So no need to skimp on this dressing (it’s super easy to make as well!)
Superfood Salad vegan, gluten free, dairy free
I think this is the perfect salad: it keeps you full yet you finish it feeling light and ready to ace the afternoon. A perfect balance of sweet, creamy potatoes as well as packing a punch with the greens and the creamy tahini dressing!
2 handfuls of spinach (you can also use kale)
1/2 courgette, sliced into rounds
A few florets of broccoli
Handful of green beans (you can also use mangetout or sugar snap peas)
1 sweet potato, cut into rounds
1 tsp of tahini
Salt and pepper, to taste
Preheat your oven to 180ºC and place your sweet potatoes on a baking tray on a piece of oiled tin foil.
Bake the potatoes for 25 minutes then flip and cook for a further 15 minutes.
Do the same with the courgette and place in the oven for 25 minutes then take out.
While this is happening, steam your broccoli and beans (you can also roast them with extra virgin olive oil and salt if preferred).
You can also make the dressing by mixing the tahini, lemon, salt and pepper and water until it becomes a smooth, pourable consistency.
Place the spinach in a bowl and top with ingredients.
Drizzle with the tahini dressing and serve.