What better way to get a lot of fresh, vitamin-rich veggies in your belly than a big salad?
Last night I prepped for my lunchtime salad by chopping up a sweet potato into little bite-size chunks and microwaving them for five minutes before flipping them and nuking them for another 90 seconds.
Not the best way to cook a sweet potato in my opinion, but it works!
The base for my salad was bright green leafy spinach topped with several handfuls of broccoli slaw.
In addition to the sweet potato chunks, I used freshly chopped zucchini and celery to add some crunch to the salad and incorporated steamed broccoli and cauliflower florets for additional color and flavor. Naturally I needed some cheese to make me happy, so I added a handful of feta for a protein kick.
I used a light raspberry vinaigrette as my dressing and wolfed the entire salad down in no time at all. I have a gift for fast eating. 😉