An Early Fall Powerhouse Vegan Salad

Approximate quantities: 1 head of butter lettuce, roughly chopped; 3/4 of a cup of cooked brown rice; 2 Kirby cucumbers, cut lengthwise cut lengthwise into thin spears, then into 1-inch segments; kernels of 1 ear of grilled corn; about a cup of grilled wax beans, roughly chopped; 2 heirloom tomatoes, roughly chopped; 3 medium carrots, sliced into thin disks; 2 medium sweet potatoes, peels, chopped into 1-2” cubes and tossed with olive oil, salt, pepper, and Dried Icelandic Kelp, and roasted at 425 degrees for about 20-25 minutes; 1 grilled red bell pepper, roughly chopped; 1 16-ounce can of chickpeas, crisped in a skillet or on a sheet pan, and 1 medium sized watermelon radish, sliced into thin crescents drizzled with olive oil, vinegar, salt and pepper — although it also would be good with tahini dressing

Serves 2 as a main.

Taco Salad

Approximate quantities: About 1/2 cup seasoned ground turkey, about a cup of cooked brown rice, and 1 14 ounce can of black beans, mixed together and warmed; 1 head of green lettuce, roughly chopped; kernels of 1–2 ears of grilled corn; 2–3 medium carrots, cut into thin disks; 2 grilled bell pepper, roughly chopped; 1 avocado, thinly sliced; 2–3 Kirby cucumbers, sliced into thin disks; 6 or so radishes sliced into thin disks; and 1/4 cup shredded cheddar cheese drizzled olive oil, the juice of 1 lime, and hot sauce

Serves 4 as a main.

Tortilla-less Tortilla Salad

An all Trader Joe's middle-of-a-busy-week-tortilla salad minus the tortilla. But if you have chips around, toss them in!

Approximate quantities: 3-4 cups of chopped kale; 1 cup quick-cooking brown rice; 1 cup black beans; 3 carrots, sliced into thin disks; ½ of a cucumber, sliced into thin disks; 1 avocado, cubed; 1 cup sugar snap peas, strings removed, ends trimmed; 2 cups of grilled chicken breast, roughly chopped; drizzled with olive oil, Cholula's chili lime hot sauce, salt, pepper, and grated Tillamook cheddar cheese

Serves four as an appetizer or two as a main.