Prep Time: 5 Minutes Cook Time: 10 Minutes Total Time : 15 Minutes Servings: 1
INGREDIENTS
4 cups leafy greens spring mix
1/3 cup cooked garlic quinoa
1/3 cup crispy potatoes
1 red potato, diced into 1/2 inch cubes
Seasonings: olive oil, paprika garlic powder, and Montreal steak seasoning to taste
1 tbsp Hemp seeds
1 tbsp nutritional yeast
1/2 an avocado, sliced
1 vegan chicken patty (earth grown- Aldi)
2 tbsp vegan cesar dressing (simple truth- Kroger)
DIRECTIONS
1. Set toaster oven to broil. Line a small tray with wax paper, and add the potato cubes to the tray, lightly drizzle with olive oil, and add seasonings to taste. Broil until crispy. about 20 minutes.
2. While your potatoes are baking, cook the chicken patty according to the package instructions.
3. In a large plate, add your lettuce as a base, then the quinoa. Sprinkle the hemp seeds and nutritional yeast over top.
4. Add the avocado, potatoes, and chicken patty and drizzle with your favorite plant based Cesar dressing and enjoy!
Did you make this recipe? I'd love to see!
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