Enjoy the vibrant flavors of summer with this refreshing and nutrient-packed summer salad. Featuring a base of crisp arugula, colorful bell peppers, beets, and a mix of protein-rich edamame, chickpeas, and tempeh, this salad is both satisfying and wholesome. Tossed with fluffy couscous, tangy balsamic dressing, and a sprinkle of nutritional yeast, each bite offers a delightful blend of textures and tastes. Perfect for a light lunch or a side dish at your next barbecue, this summer salad is sure to be a hit!
Ingredients:
1 bag Arugula
1/2 Red bell pepper
1/2 Yellow bell pepper
1/4 Onion
6 small Beets, cooked
1 package Edamame
1 can Chickpeas
1 package Tempeh
1 cup dry Couscous (usually cooks to about 2 cups)
Balsamic dressing
Nutritional yeast
Instructions:
Cook the couscous according to the box instructions.
Chop up the arugula, peppers, onion, beets, and tempeh to your preferred size.
Open and rinse the can of chickpeas and the package of edamame.
Add all ingredients to a big bowl or meal prep containers, and enjoy 5 days of lunches.
Enjoy!
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