When I was pregnant I was a major “carb-craver” in my first and last trimesters. Hearty sandwiches (both breakfast and lunch) sounded more than amazing. Then again, I’m not sure who I am kidding because in reality, I’d love to eat a bagel with every meal (with eggs for breakfast, with a hearty veggie sandwich for lunch, and a bagel pizza for dinner…. see, I told you.)… but my behind wouldn’t be loving me if I did. I indulged that craving here and there knowing it was important to listen to my body (I needed all that energy for labor and delivery… right?). Immediately after Harper was born, I found it difficult to find time to make healthy meals and found myself ordering out for lunch a lot. I tried to make the healthiest choices possible (tuna salad…. hold the mayo and use lemon juice with some salt and pepper) and opting for the fruit instead of the chips. It helped me to me more in control of what felt like a slightly out of control situation.
One salad that I ended up opting for on an afternoon lunch with my mom was this one here. at one of my favorite spots Le Pain Quotidien. The ingredients combined my love of carbs and my desire to eat clean. I loved the salad so much, it has become a staple meal for me (enjoyed it last night!). I love the carb-like, hearty texture the sweet potatoes provide (plus all the added health benefits) and the sweetness the pomegranate seeds add. It is light, but keeps me feeling full with the added quinoa and pistachios.
I find that this salad is easiest to make if I do a little pre-prep for it at the beginning of the week (i.e. when TJ is home to help). I chop up several sweet potatoes and my vegetable of choice (last night I added roasted brussel sprouts instead of the broccoli, and it was delicious), and cook a batch of the quinoa and wild rice to store for later in the week. Then, when I’m looking for a healthy, and quick, lunch option, I toss it all together and enjoy (I re-heat all my ingredients, but I’m sure it would be just as tasty cold). It’s perfect for any on the go busy gal… #girlboss if you will.
Power Salad For The #Girlboss
1 Medium Sweet Potato cut into 1 inch pieces
1 cup of steamed broccoli or roasted brussel sprouts (if you opt for the broccoli, get the microwaveable bag from Trader Joe’s… makes it easier since they are already sliced!)
1/4 cup quinoa (not cooked)
1/4 cup wild rice (not cooked)
2 tbsp pomegrante seeds
1 tbsp shelled pistachios (Trader Joe’s sells them already shelled and roasted)
3-4 cups kale or spinach, or a mix of “power greens” from Trader Joe’s
1 tbsp olive oil
Lemon Juice (however much you desire for the dressing)
Salt, Pepper to taste
** The salad originally had goat cheese. I held it, but I’m sure it would be a delicious addition.
-Toss sweet potatoes in a little bit of olive oil, salt, pepper, and garlic powder. Roast sweet potatoes (and brussel sprouts if this is your veggie choice) at 425º for 40-45 minutes (check frequently for desired consistency)
-Cook quinoa and wild rice according to directions
-Add all ingredients to a bowl
-Add olive oil, lemon, salt, and pepper to a small bowl and whisk together. Then drizzle over salad.