Recipes

 

Always vegan and refined sugar-free, mostly gluten-free and oil-free

  • Katie

Rainbow Root Salad

This nutrient rich vegan salad recipe combines colorful root vegetables with "superfood" greens to create a delicious and nutritious salad for all! This recipe is simple to make, uses easy to find ingredients, and looks super cool! This vegan recipe is gluten-free, dairy-free, high fiber, high protein, and can be made oil-free*!

Happy Hump Day friends! I am always excited to share recipes with you guys, so I don't think I can say I am excited about sharing this recipe, but I am going to say it anyways; I am excited to share this recipe with you guys today! I have been in a bit of a creative block recently, but I am definitely coming out of it and feeling super inspired! Salads are one of my favorite things to make, but also one of the things that I struggle with making, because I feel like I always make the same salads. However, I feel like this salad is super unique, and super delicious.


Alright, real talk why has nobody ever told me how delicious golden beets are? I tried them for the first time this past weekend, and wow! They still have all the delicious aspects of normal beets, but are super sweet. I am seriously obsessed with them, so expect a lot more of them. I also have been loving rainbow carrots, because they are full of antioxidants. I think incorporating fun vegetables like this is a great way to keep up a healthy diet, because they make eating healthy fun and interesting.


A big stereotype around healthy eating is that it's boring and the same broccoli and rice over and over again. I used to think this way too. When I first started my health journey I ate like this. I ate sweet potatoes basically everyday. Don't get me wrong, I love sweet potatoes, and I could eat them everyday no problem, but there are so many wonderful plants to eat and explore. A key part of healthy eating is diversifying your diet. You can still enjoy your favorite fruits and vegetables, but also venture out and try different varieties of the same food!


For this salad I wanted to keep the rest simple, but still super nutritious. I knew that I wanted to use kale to keep the fall/winter vegetable theme going (you can still find all of these vegetables at super affordable prices throughout the year!), and it's such a nutritious green. I added the broccoli sprouts, because they are loaded with nutrients and add some great texture. I added the roasted vegetables and finally I added the almonds for some nice crunch! I am getting hungry, let's get to the recipe!

Recipe

Serves: 4

Total time: 30 minutes

Ingredients:

  • 1 Bunch kale

  • 2-3 Golden beets

  • 2 Cups chopped rainbow carrots

  • Garlic powder

  • Onion powder

  • 1 Can cannellini beans

  • 1/4 Cup chopped almonds

  • 1 Cup broccoli sprouts

  • 1/4 Cup balsamic vinegar

  • 2 Tablespoons dijon mustard

  • 2 Tablespoons flaxseed oil (can sub any healthy oil)

Directions:

  1. Start by preheating the oven to 400. Chop the beets and carrots up, and place them on the baking sheet. Sprinkle garlic and onion powder over the vegetables. Place in the oven and bake for 30 minutes.

  2. While the vegetables are in the oven, destem and massage the kale with the flaxseed oil. Strain the beans and add to the kale along with the sprouts.

  3. Make the dressing by whisking the dijon and balsamic vinegar. You do not need to use extra oil, because the kale is already covered in oil. To make this oil free, sub water in place of the oil, you may need more water to lower the acidity of the vinegar.

  4. Once the vegetables are soft, remove from the oven and add to the kale. Toss with the dressing and top with almonds. Serve and enjoy!

Are you constantly struggling to find whole foods plant based vegan recipes? Sick of seeing a vegan recipe on Pinterest only to go to website and find the recipe is loaded with processed oils and sugars? Here at The All Natural Vegan I am committed to creating healthy vegan recipes that are plant based vegan, free of refined sugar (no coconut sugar either!), no vegan butter, no refined oil ( I sometimes use cold pressed oils in salads, I never heat oil, I cook 100% without oil!), and mostly gluten-free. I do not have a gluten allergy or gluten intolerance, but I am constantly creating gluten-free recipes and options! If this sounds like the way you eat, or want to eat make sure to subscribe to my email list so you never miss the next healthy recipe!