Once a month, we ask readers to submit their best recipes, and we pick one, and we make it, and we eat it!
This month our theme was salads, and HOLY HEAVEN we got a lot of yummy salad submissions. I have never felt so much love towards vegetables in all my life. But not just vegetables – noodles, quinoa, chicken, fruit – every type of salad was well-represented.
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DESCRIPTION
Kitchen Sink Sunflower Salad – featuring a veggie rainbow of brussels sprouts, sweet potato, beans, cucumber, and kale, and then drenched in this creamy, clean-eating sunflower dressing! YUM.
INGREDIENTS
For the Sunflower Dressing
- 2 tablespoons sunflower seed butter
- 4 tablespoons plain yogurt
- pinch of garlic powder
- 1–2 teaspoons of curry powder
- 1–2 teaspoons cumin
- freshly ground pepper
- salt
- water to thin it out to taste
For the Salad (this part is open for interpretation based on what you have!):
- 1 sweet potato
- 10 brussel sprouts
- 2 cups kale
- 1 cucumber
- 1 cup black beans (or any beans)
- protein of choice (we used two crumbled veggie burgers )
- 1/2 cup sunflower seeds
INSTRUCTIONS
- Whisk the dressing up in a small bowl, or run it through the food processor until smooth.
- Chop everything up.
- Season the sweet potatoes and brussels sprouts. Drizzle with a tiny bit of oil and roast at 425 degrees until nice and brown.
- Toss it all together! YESSSSS PLEASE!
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