PP Zen Chakra Salad with Asparagus
Chef: Christa Clark, ArtisticVegan.com
Makes: 2 Servings
Prep Time: 30 min
Cook Time: 8 min
Total Time: 38 min
INGREDIENTS
2 c spinach
6 slices tomato
1 carrot
½ c yellow bell pepper, sliced
¼ c cucumber, sliced
2/3 c cooked black beans, drained and rinsed
½ c red cabbage
½ c jasmine rice, cooked
¼ c jicama
1 t ginger, minced
½ c vegetable broth
¼ c onion, sliced
2 cloves garlic, minced
8-10 asparagus spears
1 2” lime
1 t red pepper flakes
½ t black pepper
½ t garlic powder
DIRECTIONS
Place the vegetable broth in a medium-sized pan over medium-high heat. Add onions, garlic, asparagus, ½ of the lime juiced and seasoning. Stir occasionally. Cook for 6-8 minutes until done but still crisp! While cooking, prepare the salad.
Place dark leafy greens in each bowl. Add 3 tomato slices to each bowl in a line toward the center. Wash and peel the carrot, peel extra slices off to create thing swirly pieces. Place next to the tomato.
Continue with bell pepper, cucumber slices, black beans, cabbage, jicama, ginger, and rice. Serve with a slice of lime on the top.
Cut the balance of the carrot into thin sticks. Place bowl on a plate, place asparagus and onion mixture and carrot slices of the plate.
Serve and enjoy!
Christa is a passionate plant-based food blogger and author of The Artistic Vegan Cookbook. Christa offers cooking classes on YouTube with the Artistic Vegan Show sharing her love of food from her kitchen to yours. Visit her at: