This vibrant, layered salad is not only bursting with bold, zesty Thai flavors, but it's also a win for your gut and hormone health. Packed with fiber-rich veggies like cabbage and carrots to support digestion, and topped with a creamy, hormone-supportive peanut dressing full of healthy fats to help balance blood sugar and keep your energy steady. Add in a quality protein like grilled chicken or edamame, and you've got a nourishing, on-the-go meal that feeds your body and your hormones. Bonus: fermented ingredients like a splash of rice vinegar or a side of kimchi can give your gut a little extra love.
Ingredients:
- 1 Sweet Potato (medium, cubed)
- 2 tsps Avocado Oil
- Sea Salt & Black Pepper (to taste)
- 1/4 cup Quinoa (dry, rinsed)
- 1/4 cup organic peanut butter without sugar added - read those labels!
- 3 tbsps Water
- 2 tbsps Lime Juice
- 2 tbsps Tamari
- 1 cup Purple Cabbage (thinly sliced)
- 1/4 Cucumber (medium, diced)
- 1/3 cup Frozen Edamame (thawed)
- 1/2 cup Chickpeas (cooked)
- 1 Carrot (medium, peeled, grated
Instructions:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Add the sweet potato to the baking sheet, drizzle with oil, and season with salt and pepper. Cook for 20 to 25 minutes or until fork tender.
- Meanwhile, cook the quinoa according to the package directions.
- Add the peanut butter, water, lime juice, and tamari to a small bowl or jar. Whisk or shake the jar until well combined.
- Layer the ingredients in a mason jar in the following order: peanut dressing, cabbage, quinoa, sweet potato, cucumber, edamame, chickpeas, and carrot. When ready to eat, shake well and dump into a bowl. Enjoy!
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