Sweet Potato, Beet & Spinach Bowl a.k.a. The Definition Of “Rainbow On My Plate!”

Sweet Potato, Beet & Spinach Bowl a.k.a. The Definition Of “Rainbow On My Plate!”

Hey babes!

<3 

If you don’t know, now you know… I LOVE BOWLS.

I like to use greens as the base for most of my bowls because it’s a great way to add vitamins, minerals & crunch! I generally top them with lots of veggies (raw + roasted), some nuts or seeds, Dijon mustard or salsa & when I’m feeling fancy, some vegan cashew cheese! And of course… I like to top them off with nutritional yeast for the perfect touch of cheesy nutty flavour!

Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They’re also a very good source of vitamin C, manganese, copper, potassium, fibre, B complex vitamins. They boost immunity + heart health, regulate digestion, help maintain water balance in the body, detoxify the body of heavy metals, naturally regulate blood sugar + they’re super anti-inflammatory, which makes them great for skin + respiratory health.

INGREDIENTS:

  • 1/4 to 1/2 roasted sweet potato (skin on)
  • Huge handful spinach
  • 1 roasted beet, cubed
  • 1/2 tbsp.aged cumin vegan cashew cheese
  • 1/2 tbsp. raw Dijon mustard
  • Alfalfa sprouts or micro-greens
  • 5 cherry tomatoes, halved
  • 1 tbsp. raw hazelnuts
  • 1/2 tbsp. nutritional yeast

TO MAKE:

  • Roast your sweet potato: Preheat the oven to 400F. Pierce the sweet potato several times with a fork.
  • Place the potato on a rimmed baking sheet, wrap it in aluminum foil & bake until tender, about 40-45 minutes.
  • Once baked, let cool slightly & slice it.
  • Add the spinach to a bowl & top it with the rest of the ingredients.
  • Sprinkle generously with nutritional yeast.
  • ENJOY!

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