Feelings that completely suck: ending a stunner of a TV show with no idea what you’ll do next; breaking a nail and eating a salad that just doesn’t fill you up. We can’t solve for the first two but we’ve just about found a solution to the third pesky problem. A high-protein vegan salad that’ll leave you satisfied AND dreaming about wanting more? Sign. Us. Up. This salad, from chef Kerry Kilpin at Steenberg’s Bistro Sixteen82 restaurant, ticks all the boxes.
Meet the chef: this recipe is from Chef Kerry Kilpin at Steenberg Hotel & Spa
The low-down on vegan protein
If you’re vegan (or committing to meat-free Mondays), know that getting good protein should be the last thing to concern you about your meals. High-protein vegan options exist in abundance. Find them in:
- Lentils
- Tofu
- Quinoa
- Beans
- Edamame
- Peas
- Chia seeds
- Hemp hearts
- Peanut butter
- Hummus
In this high-protein vegan salad recipe, you’ll find a few good sources of protein, which is a major key for regulating your hormones, boosting satiety and hitting those amino goals.
READ MORE: 9 High-Protein Vegetables That Will Fill You Up Fast
Why this salad is actually a game-changer
You might think of a salad as a side dish, but according to dieticians everywhere, half your plate should consist of vegetables. Think: spinach, broccoli, tomato, butternut… the options are endless. Vegetables contribute not only micronutrients like vitamins and minerals but also boost your satiety so you’re not hungry immediately (thanks to the high fibre content). This high-protein vegan salad also doubles as a meal on its own, thanks to the addition of healthy carbs in the form of barley, so it hits every nutritional need.
If you do it right, your salad should be filling, nutritious and damn tasty, too. And this salad is far from boring. It’s nutrient-dense, delicious and filling. What could be better?
READ MORE: 12 Restaurants In Cape Town And Joburg To Satisfy Your Vegan Cravings
Satisfying High-Protein Vegan Salad
Ingredients
For the salad bed
- 200 g cooked barley
- 200 g cooked brown lentils
- 150 g baby spinach
- 150 g mixed leaves
- 200 g blanched tender stem broccoli
- 400 g roasted butternut
- 40 g toasted almonds
- 10 g toasted sesame seeds
- 100 g vegan cheese
- 40 ml balsamic syrup
- fresh lime wedges, for garnishing
For the vegan hummus
- 1 tin chickpeas, liquid drained
- 80 g spinach
- 30 g parsely
- 10 g garlic
- 10 g chilli
- 5 g cumin
- 80 ml olive oil
- 1 fresh lemon, juiced
- salt and pepper, to taste
For the herb dressing
- 30 g parsely
- 20 g mint
- 2 Tbsp Dijon mustard
- 10 g brown sugar
- 10 ml red wine vinegar
- 10 ml water
- 100 ml olive oil
- Pinch of salt
Instructions
Make the hummus
- Combine all the ingredients in a blender, gradually incorporating the olive oil and lemon juice to achieve a smooth consistency.
- If the hummus appears too thick, add a small amount of water to achieve a softer consistency.
Make the dressing
- Blend all the ingredients in a blender, excluding the oil.
- Gradually incorporate the oil to create an emulsion. Season to taste.
Assemble the salad
- Coat the butternut, barley and lentils with half of the herb dressing.
- Arrange the leaves at the base of a platter and layer with the grain salad, broccoli, vegan cheese, sesame seeds and toasted almonds on top.
- Drizzle the salad with herb dressing and balsamic syrup.
- Spoon small dollops of hummus evenly over the salad and garnish with lemon wedges for serving.
This salad serves four to six people, so it’s perfect for Sunday lunches or to prep for midweek madness when your cooking motivation wanes. Just prep and enjoy!
READ MORE: How To Go Vegan: 15 Easy Nutritionist-Backed Tips
Michelle October
Michelle is the features editor at WH. She’s immensely curious about the world, passionate about health and wellness and enjoys a good surf when the waves are good. Find her on Instagram here.
