Protein Salad Bowl


I decided to use all my favorite ingredients and make a protein filled salad bowl. Since I'm eating strictly plant-based now (I decided to cut out dairy, meat and eggs for good) I've been incorporating more beans and potatoes into the mix, especially on days I work out hard. You know what I've noticed? I have WAY more energy (YES!), less breakouts (I think eggs were the culprit), and in a better mood. Food really does affect your gut and the way you energetically feel. I go back and forth experimenting with incorporating animal foods into my diet, but I honestly always feel best just eating strictly plant-based. 

Not only do beans and potatoes contain high amounts of protein, greens like spinach and broccoli do as well. So you can imagine how much protein is in this salad! 

You can also substitute the white potato with sweet potato. I bought these purple skinned potatoes from the local farmers market, so I wanted to use them up. 

What really brings this salad together is the vegan rawmesan 'cheese,' which I've been sprinkling on just about anything I can. Its made with nutritional yeast, which is high in vitamin B. When eating strictly pant-based you need to be very conscious that you're receiving all the nutrients your body needs. When your body is deficient in vitamin B you'll notice you're constantly tired, moody, sleep poorly, and your skin may even begin to look flushed and pale. Avoid these symptoms by eating more vitamin B rich foods like greens, nutritional yeast, nuts, seeds, and other foods listed here

I hope you enjoy this recipe, and remember to generously sprinkle that rawmesan 'cheese' on top!

Makes 2 Servings


  • 3 cups mixed greens (divided) 
  • 3 small potatoes (or 1 medium potato of your choice: sweet potato, red potato, white potato)
  • 3 sprigs of thyme 
  • 2 portobello mushrooms
  • 1 can of chickpeas
  • 1/2 head of broccoli 
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 1 tsp chilli powder 
  • 1/2 tsp pink Himalayan salt
  • 1/4 tsp pepper
  • 1 ear of sweet corn
  • 1 avocado
  • 2 Tbsp Vegan rawmesan 'cheese'


Roasted Potatoes:

1. Preheat oven to 375'F. 

2. Cut your potato in to small pieces, and spread in baking dish and drizzle avocado oil or olive oil on top, and salt and pepper. Mix in the sprigs of thyme, and roast until golden brown for about 40 minutes. Stir every 10 minutes. 

Portobello Mushrooms:

1. Chop mushrooms into bite sized pieces and cook in your skillet with salt and pepper on medium heat stirring frequently for about 15-20 minutes.

2. Set aside once cooked. 

Chickpeas and broccoli: 

1. Bring a saucepan of water to a boil and add in broccoli, and cook until softened. For about 5-7 minutes. Drain broccoli once softened. 

2. Add 1 Tbsp of avocado or olive oil, cooked broccoli, chickpeas, spices, and salt and pepper into your pan and cook on medium heat with a splash of water for about 5 minutes. Adjust seasoning to taste. 

Sweet Corn:

1. Husk corn. 

2. Bring a saucepan of water to a boil and add corn. Cook for about 5-7 minutes. Cut the kernels off the core and set aside. 


1. Add 1 1/2 cups of mixed greens to each bowl and then divide all the toppings to each bowl. Add the avocado and the vegan rawmesan on top. 

2. Use your favorite dressing. I used a simple French vinaigrette dressing and it tasted great! Enjoy!



Tempeh and Vegetable Rice Rolls with Thai Almond Butter Dipping Sauce

This recipe is refreshing and perfect to make when its hot outside. The dipping sauce is addicting and you can use it with so many other recipes! Feel free to make this into a salad as well instead of making the rice rolls. 

I made this for a large group of people, and it was devoured in no time! Hope you enjoy!

Mexican Fiesta Salad With Creamy Avocado Dressing

This recipe is part of Dig Inn's Wellness Series. Dig Inn is a farm-to-counter restaurant serving up real, good food here in NYC with a focus on seasonal, vegetable-friendly cooking.

This salad is a fiesta in your mouth! Mexican flavors are my all-time favorite, and this salad celebrates spices and veggies. Have you been getting bored of salads lately? Need a new recipe to mix things up and add flavor back into your life? This recipe will hit the spot!

The creamy avocado dressing is citrusy, with added spice. The salad paired with the roasted sweet potato, charbroiled lime corn, and spicy black beans, adds protein to the dish and a variety of flavor.

The pickled red cabbage, sprouts, red onion, and red pepper add a nice crunch. This salad is super refreshing and the perfect dish for summer. Light, flavorful, and refreshing. What more could you want? 

I would eat Mexican food every day if I could, it might have to do because I am slightly addicted to avocados. I don’t think I could ever get sick of them. I eat about one a day. The best thing about Mexican dishes is they celebrate vegetables and use a variety of spice. If you haven’t caught on by now, I’m all about flavor. Just because a recipe is healthy, doesn’t mean it has to taste bland. This recipe will wake up your tastes buds and have you wanting more!

Makes 2 Servings



  • 4 cups of spring mix salad
  •  ¼ cup red pepper (thinly sliced)
  • ¼ cup red onion (diced)
  • 1/3 cup spicy black beans
  •  ½ jalapeno pepper (thinly sliced)
  •  ½ cup pickled red cabbage
  • 1 avocado
  • ½ cup sprouts or cilantro for garnish (optional)
  • 4 lime wedges (served on side)

Roasted Sweet Potato:

  •  1 sweet potato (cut into 1 inch bite sized pieces)
  • 4 Tbsp olive oil
  • 3 Tbsp. Taco seasoning (I use Trader Joes taco spices)
  • Salt and pepper to taste


  • 1 corn
  • 1 Tbsp. butter
  • salt and pepper
  •  ½ lime juiced

Creamy Avocado Dressing:

  • ½ ripe avocado
  • 1 orange juiced
  • 1 large lime juiced
  • 3 tsp. honey or sugar
  • 3 tsp. hot sauce
  • ½ tsp. cumin
  •  1/8 tsp. chili powder (or more hot sauce)
  • 5 Tbsp. olive oil
  • salt and pepper to taste 


1.    Preheat oven to 350’F.  Mix the sweet potato, olive oil, salt and pepper, and taco spices together, and spread onto cooking sheet. Cook for about 30 minutes, until browned and cooked through. Stir about every 10 minutes, so that each side is cooked evenly.

2.    Husk corn, and spread butter and salt and pepper all around the corn. Cook under broiler until golden brown on each side. Then take out of oven and squeeze the juice of ½ a lime on top. 

1.    For dressing, Blend together all of the ingredients in a blender or food processor. Adjust and add more of the ingredients according to taste.

2.    Mix together all of the salad ingredients in a bowl. Add the sweet potato, and corn, and drizzle the salad dressing on top. Add the pickled red cabbage, sprouts, and jalapeno on top.

3.    Serve and enjoy!