Plate of Plenty

With this plant-based plateful you'll be eating a rainbow! The Plate of Plenty packs a wallop with visual impact, taste and nutrition. 

This photo has proven to be one of the early faves on my Instagram page. It's a vegan feast of familiar fruits and veggies, including apples, carrots and lettuce, which appeal to nearly everyone, especially salad-lovers. Delicious and nutritious beets, bell peppers, cherry tomatoes, lemon, sugar snap peas, pomegranate arils, radishes and red cabbage are colourful and flavourful additions.  Walnuts, chick peas, noodles and quinoa help to provide a balanced plate by providing fibre, protein, healthy fats and other nutrients. They're so tasty, too. The dressing is so simple it doesn't even need to be prepared ahead of time! Just add a squeeze of lemon, a drizzle of olive oil and enjoy! Bon appétit!

"With this plant-based plateful you'll be eating a rainbow!"
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PLATE OF PLENTY

With this plant-based plateful you'll be eating a rainbow! The Plate of Plenty packs a wallop with visual impact, taste and nutrition.

AUTHOR: Beverley Noseworthy, 
MEAL: Lunch, Supper
Dietary Info: Refined sugar free, vegan
SERVES: 1 

INGREDIENTS 

FOR THE SALADS

• 1/2 cup red cabbage, sliced or chopped into bite-sized pieces 
• 1/2 cup prepared quinoa salad 
• 1-2 small beets, cooked and sliced (use canned or pickled beets, if preferred)
• 1/2 apple, sliced into wedges
• 1/2 cup cooked noodles (any type)
• 1 tablespoon red bell pepper, diced 
• 2 tablespoons canned chick peas, drained and rinsed 
• 1 cup mixed greens 
• 1/4 cup raw, unsalted nuts such as walnuts or almonds

LEMON VINAIGRETTE DRESSING

• juice from 1 lemon slice or wedge
• extra virgin olive oil,, for drizzling

​FOR GARNISHING

• 1 tablespoon pomegranate arils 
• 1 radish, sliced or julienned 
• 1 lemon slice or wedge
• 1 sprig fresh parsley, flat-leafed/Italian
• 1 pinch of dried parsley or other herbs as desired
• 1 pinch of sea salt
• freshly ground pepper as desired

METHOD 

1. Arrange salad items on a large plate beginning with the red cabbage at the top. Continue clockwise placing items as follows: quinoa salad, sliced beet with sliced apples on top, noodles and then mixed greens. Finally, place the raw nuts in the centre of the plate.
2. Dress the salads. First squeeze fresh lemon juice on top. Then lightly drizzle  olive oil over the top.
3. Garnish the salads with the suggested items using the photo as a guide, if desired.
4. Serve immediately! Bon appétit!

COOKING TIP: Put your own spin of this Plate of Plenty by including one of your favourite salads or other vegetables and fruit that you may have on hand. 

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Is there a particular food that you like to include on a Plate of Plenty? I'd love to hear about it!

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