Happy mid-February! (lol, that’s not a thing!) In true post-holiday chaos/peak winter gloom, Aaron got the flu last week and then I got it this week, despite my best efforts to pound the elderberry syrup, vitamin C, and zinc. Needless to say, I’m off to go binge watch something (any suggestions?) next to an economy-sized box of tissues and some homemade lemon ginger tea, but I wanted to quickly pop in and share this extra veg-heavy vegan cobb salad recipe first. I posted it on Instagram a little while back and it’s been a favorite lunch of mine recently, so I thought I’d share it here on the blog as well.
If you’ve ever tried the vegan cobb salad at Cheesecake Factory, this recipe may be a little familiar because I used that surprisingly wholesome salad as my inspiration. My version is super colorful and nutritious with a rainbow of vegetables, including baby lettuce, roasted beets, green beens, and cucumber, plus some sliced avocado, cherry tomatoes, quinoa, chickpeas, and a mixture of chopped almonds and sunflower seeds. I like to buy the beets and chickpeas pre-cooked, which makes assembly very speedy. From there, I dress it all up in a simple lemon maple vinaigrette that’s only four ingredients—perfect for keeping on hand for other salads and bowls throughout the week.
- juice from ½ lemon
- 1 tablespoon extra virgin olive oil
- 1 small garlic clove, minced
- 1 teaspoon pure maple syrup
- sea salt & pepper, to taste
- 3 big handfuls baby lettuce leaves
- 2 medium roasted beets, cubed
- handful of green beans, chopped
- ½ cup cooked quinoa
- ½ small avocado, sliced
- ½ cup cooked chickpeas
- 1 small cucumber, chopped
- ½ cup cherry tomatoes, sliced in half
- 1 tablespoon chopped almonds
- 1 tablespoon roasted sunflower seeds
- Make the vinaigrette: In a small jar with a lid, add the lemon juice, olive oil, garlic, and maple syrup. Screw the lid on the jar, then shake to combine. Add salt and pepper to taste.
- Make the salad: Add the lettuce to a large, wide bowl. Top with a row of beets, green beans, quinoa, avocado, chickpeas, cucumber, and tomatoes. Sprinkle with almonds and sunflower seeds, then pour on the vinaigrette. Season with salt and pepper—enjoy!