I usually eat at least one salad every day. Because I meal prepped the rice and sweet potatoes for this recipe, this salad took under 5 minutes to prepare. When I say I eat a salad a day, I’m talking about salads that have protein, carbohydrates (yes, carbs!), healthy fats, fiber etc…the type of salad where you’re not hungry for an entire pizza afterwards.
I love using rice and sweet potatoes as a base for my salads because I feel that they fill me up. If you’re thinking about going gluten free and are having trouble giving up bread, supplementing your hunger for bread with rice and sweet potato is a great option. I find that sweet potatoes, rice, and quinoa give me a similar “full feeling” to bread…but without the bloating.
Sometimes I think about the lack of vegetables I used to eat and I shiver. It’s not uncommon in the American diet to not have vegetables as part of a meal. Also what is up with the term “side” for vegetables?? While I don’t subscribe to any official diet (I’m not paleo, I’m not vegan, I’m not whole 30), I think that everyone in this modern world should be adding more vegetables into their diet.
A really easy way to incorporate more vegetables into your diet is to eat more salads and use spinach or kale as your base.
Lately I’ve been OBSESSED with Trader Joe’s Eggplant Garlic Spread. It’s such a great topping to a salad. It adds a great amount of flavor, especially considering I never use salad dressing. For dressing, I topped this salad with fresh lemon juice, olive oil, and pepper.
Hey, I’m Sarah O and I am a self-taught cook who makes clean food that is easy and quick to prepare. Most of my recipes are gluten and dairy free and many are paleo, vegan, Whole30, nut-free, soy-free, and raw.