Rainbow Kale Salad

Rainbow Kale Salad

Ignite the light from within as you enjoy this abundant and filling Rainbow Kale Salad. Crunchy cruciferous veggies, a creamy dressing, nutty pumpkin seeds, and protein-rich quinoa and lentils come together to create an enchantingly delicious salad that harnesses the true magic of plants and makes healthy eating effortless!

Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

Quinoa and Lentils

• ¼ cup organic quinoa (dry, rinsed well)
• ¼ cup brown or green lentils (dry, rinsed)
• 1 ½ cups water
• 1 batch Green Goddess Dressing (link in Chef’s Notes)

Salad Ingredients

• 4 cups organic kale (stems removed, thinly sliced)
• 1 tsp extra virgin olive oil (or freshly squeezed lemon juice)
• 1 cup purple cabbage (shredded)
• 1 cup carrot (shredded)
• ¼ cup pumpkin seeds (or pepitas)
• ⅓ cup green onion (sliced)
• ½ cup broccoli sprouts (or other sprouts of choice)

Directions

1. Make the quinoa and lentils: After the quinoa has been thoroughly rinsed and the lentils have been rinsed, add them both, together, to a medium stovetop pot. Add the water and place the pot over medium-high heat on the stovetop. Bring to a boil then lower the heat to simmer. Cover and cook for 25–30 minutes or until they’re both tender.
2. Meanwhile, make Green Goddess Dressing and set aside.
3. Make the salad: Add the kale to a large salad bowl. Add a teaspoon of olive oil or lemon juice and massage with clean hands until tender, about 30 seconds.
4. Add the cabbage and carrots to the kale and toss.
5. Once the quinoa and lentils are finished cooking, transfer them to the kale salad and toss again.
6. Pour the dressing over top. Toss to combine.
7. Add the pumpkin seeds and green onion.
8. Divide the salad between 2–4 bowls and top each bowl with a pinch of sprouts.

Chef's Notes

Substitutions
Substitute millet, amaranth, or teff for quinoa.

Use split peas in place of lentils.

Use another dressing in place of the Green Goddess dressing.

Substitute another leafy green of choice in place of kale.

Use green cabbage in place of purple cabbage.

Substitute shredded beets in place of carrots.

Instead of pumpkin seeds, use sunflower seeds or your favorite nut.

Substitute red onion for green onion.

Prep Ahead
Make the quinoa and lentils ahead of time and store in an airtight container in the refrigerator for 5–7 days or freeze for up to 3 months.

Make the Green Dressing ahead of time and store in an airtight container in the refrigerator for up to 5 days.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. (Only store this way if using kale as this salad gets better as it sits! If you use another leafy green, store the leftover salad and dressing separately.)

Warm Fiesta Salad Bowl

 Warm Fiesta Salad Bowl

Contrary to popular belief, heart-healthy meals don’t have to be boring. Take our Warm Fiesta Salad Bowl, for example. As the name suggests, it’s a party in a bowl: purple cabbage, sweet corn, red bell peppers, kale, lima beans, and creamy avocado create an exciting confetti of colors, textures, and flavors that celebrates the joy of plant-based eating. Packed with wholesome fiber, plenty of plant-based protein, and a spectrum of phytonutrients, this bowl is a simply delicious way to enjoy heart-healthy foods with ease.

Serves: 2
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Ingredients

• 1 batch Lime Vinaigrette (link in Chef’s Notes)
• ½ cup dry organic rice (rinsed; black, brown, red, or wild)
• 1 cup organic red bell pepper (seeded and diced)
• 1 cup purple cabbage (shredded)
• 1 cup organic corn (frozen or BPA-free canned, drained)
• 1 ½ cups lima beans (cooked)
• 2 cups organic kale (stems removed, leaves only, chopped)
• 1 ½ tsps chili powder
• ¼ cup nutritional yeast
• ⅓ cup green onion (sliced)
• ⅓ cup cilantro (chopped)
• salt (optional, to taste)
• ground black pepper (optional, to taste)
• ¼ cup raw pumpkin seeds (or pepitas)
• 1 avocado (seed removed, cut into cubes)
• 4 lime wedges
• sriracha (optional, or other hot sauce of choice, to taste)

Directions

1. Make the Lime Vinaigrette and set aside.
2. Make the rice: Heat the rice and 1 ½ cups of water in a medium saucepan until boiling. Lower the heat to simmer, and cook, covered, for 25 minutes.
3. Meanwhile prepare the salad bowl: Add the pepper, cabbage, corn, beans, and kale to a large mixing bowl (end with the kale so it’s on top).
4. Once the rice is finished cooking, drain, and transfer the rice to the large mixing bowl on top of the kale (the hot rice will wilt the kale).
5. Stir to combine.
6. Add the chili powder, nutritional yeast, green onion, and cilantro to the mixing bowl. Stir to combine.
7. Taste for salt and pepper or more nutritional yeast.
8. Top with pumpkin seeds and avocado.
9. Divide between two bowls and serve with lime wedges.
10. Add sriracha or other hot sauce of choice, if desired.

Chef's Notes

Substitutions
Replace purple cabbage with green cabbage.

In place of kale, use spinach, arugula, chopped romaine lettuce, or your favorite green of choice.

Mix in white beans in place of lima beans, or your favorite bean of choice.

Substitute cilantro with basil, parsley, or dill.

Use sunflower seeds or hemp seeds in place of pumpkin seeds.

Prep Ahead
Prepare the Lime Vinaigrette ahead of time. Store leftovers in the refrigerator in an airtight container or mason jar for 7–10 days.

Storage
Store in an airtight container in the refrigerator for up to 3 days.

From: Food Revolution Network

10-Minute Salad Delight

 10-Minute Salad Delight

Who doesn’t love a simple yet tasty low-effort meal? All you need is 10 minutes and a handful of fresh ingredients to create a colorful and exciting meal! 10-Minute Salad delight is easy to prepare and filled with a variety of nourishing plant-based ingredients that checks all the boxes. What’s more, the simplicity of the salad allows for a variety of veggies to be swapped in and out for endless salad possibilities. Enjoy it with freshly squeezed lemon or one of your favorite salad dressings.

Serves: 2
Prep Time: 10 minutes
Cook Time: none
Total Time: 10 minutes

Ingredients

• 2 cups chickpeas (home-cooked or BPA-free canned, drained, and rinsed)
• 2 cups organic arugula
• 1 cup cucumber (peeled if waxed, chopped)
• ½ cup red cabbage (shredded)
• ¼ cup red onion (diced)
• 1 large avocado (cut into cubes)
• ¼ cup cilantro (optional, chopped)
• 2 Tbsps hemp seeds (hulled)
• 2–4 Tbsps lemon juice (freshly squeezed)
• salt (optional, to taste)
• ground black pepper (optional, to taste)

Directions

1. Add the chickpeas, arugula, cucumber, cabbage, red onion, avocado, optional cilantro, and hemp seeds to a large salad bowl and toss to combine.
2. Squeeze lemon juice over top and toss again.
3. Sprinkle with optional salt and pepper. Taste and adjust as desired.

Chef's Notes

Substitutions
Substitute chickpeas with brown or green lentils, lima beans (butter beans), fava beans, or your favorite plant-based protein of choice.

Substitute arugula with spinach or baby kale leaves.

Substitute red cabbage with green cabbage or shredded brussels sprouts.

Substitute red onion with shallots.

Substitute cilantro with parsley, basil, dill, or your favorite fresh herb of choice.

Substitute lemon juice with lime juice, apple cider vinegar, or red wine vinegar.

Prep Ahead
If preparing homemade beans, soak and cook ahead of time, and store in an airtight container in the refrigerator for up to 5 days before using in this recipe.

Storage
Store in an airtight container in the refrigerator for up to 3 days.

Fron: Food Revolution Network

Salad - Fresca Bean

Ingredients

1½ cups (15 oz) black beans (1 can, drained and rinsed)
1 medium carrot, shredded
½ red onion, diced
1 cup cherry tomatoes, halved
2 tablespoons fresh cilantro, minced
½ lime, juiced
1 tablespoon garlic granules or powder
1 teaspoon ground cumin
¼ teaspoon cayenne pepper, or to taste
1 avocado, diced

Directions

In a large bowl, combine the beans, carrots, onion, tomato, cilantro, lime juice, and spices. Mix well. Then stir in the avocado.

Makes 4 cups
Ready in 15 minutes

Chef’s Notes

To make this a heartier dish, add 1½ cups cooked quinoa. Warm quinoa gives the dish a delightful hot-cold contrast. Conversely, the dish can be made lighter by adding 2 cups of fresh greens, like spinach or romaine.

By Katie Mae M.S.