• Julia Rudolph

Sweet Potato Salad

Updated: Jun 16

This salad is simple to make so it’s a great one to have midweek when time is limited. As with all meals in BiomeMD™, 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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