March is Nutrition Month. This year’s theme is 9-5; healthy eating in the work place. We will have tips and recipes this month for improving nutrition in the work environment. Do you pack your lunch to work? If you do, try this roasted yam, chickpea, and kale salad with quinoa. It is packed with fibre, protein, antioxidants, and flavour.
I got this salad from a fellow dietitian and made some changes, like adding KALE. I made this salad for date night with these enchiladas from Sprouted Kitchen . My carnivore loving husband was initially reluctant, stating are we having “VEGETARIAN” tonight because I am hungry. First thing, he said was this salad is “good” and didn’t complain about being hungry. Guess what, he had this salad the next day for lunch too. This salad is nutrient dense with antioxidants, protein and fibre to satisfy carnivore and non carnivore food preferences. Avocado would be a nice addition, plus it would add some healthy fats. Another great thing about this salad is you can make it ahead when you are doing your weekly meal preparation and it will taste better the next day. Remember, the time I told you I wasn’t your kale loving foodie dietitian. Well, let’s just say this sturdy leafy green godess has been making a regular appearance on our dinner table.
Why is this salad the perfect take to work lunch? The combination of green leafy kale, sweet roasted yams, fibre filling quinoa, and protein dense chick peas will keep you full and productive for the rest of your afternoon. Not only is this salad super healthy but it tastes good. Now I call that a winner! Bring this salad to your next work day lunch, you’ll be the healthy foodie in the office.