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Salad with Beets, Baked Sweet Potato, and Avocado

40 min Vegan (Plant diet) Dinner Dairy freeLactose free
304
Calories
9.6g
Protein
9.3g
Fat
45.2g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Spinach - 25 g (1 cup)
  • Whole-wheat bread - 50 g
  • Lemon juice - 5 ml (1 tsp)
  • Balsamic vinegar - 15 ml (1 tbsp)
  • Sweet potato - 100 g
  • Pine nut - 5 g
  • Beet - 170 g
  • Avocado - 20 g
  • Salt and black pepper - 0.3 g (1 pinch)

How to make:

  1. Cut sweet potato and beets into coarse cubes, drizzle with olive oil, mix with balsamic vinegar and bake in a preheated oven at 350º F or boil if desired
  2. Dice avocado. Then mix with lemon juice, salt, and pepper
  3. Put spinach leaves on a plate, top with chopped vegetables and avocado. Sprinkle pine nuts over the salad. Serve with a slice of toast
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