Sweet Potato Salad

This salad is simple to make so it’s a great one to have midweek when time is limited.

As with all meals in the BiomeMD protocol, each ingredient serves a specific role in the body:

  • Quinoa and kidney beans are high in prebiotics and fibre, which help increase the number of healthy bacteria in the gut and keep you fuller for longer.

  • Watercress, sweet potato and grapefruit are high in antioxidants and nutrients to help reduce inflammation, eliminate toxins and assist with cell function.

  • Avocados and olive oil are high in monounsaturated fats, making them potent anti-inflammatory foods that help with brain health.

So, it’s delicious and nutritious….

Serves 2.

For the salad

 

• 1 cup of watercress

• 1 cup of sprouts

• ½ cup cooked kidney beans**

• 1 medium sweet potato – baked*

• 2 tbsp cooked quinoa**

• 1 avocado sliced

For the dressing

 

• Juice of half a lemon

• Juice of half an orange

• ½ bunch of coriander

• 1 clove crushed garlic

• 2 tbsp olive oil

Preparation

1. Layer all the salad ingredients in a bowl or on a plate.

2. For the dressing, blend all the ingredients for 30 seconds in a blender, until smooth.

3. Drizzle the dressing over the salad just before serving.

4. Serve with steamed fish.

 

*Instead of baking the sweet potato, pierce it 10-12 times with a fork or knife and heat in microwave for 5-7 minutes (or until soft).

 

**You can make a batch of cooked quinoa and kidney beans and store them in the fridge for 3 days

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The BiomeMD protocol, including the BiomeMD™ nutrient formulations are protected under        patent pending applications.