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Rainbow Salad: Whole Food Raw Vegan High Calorie Salad

August 17, 2021 by Samuel Anthony

Lunch High Fibre High Iron High Protein

Rainbow salad recipe plated up with sweet potatoes, raw tofu and leafy greens.

If you are looking for an easy yet highly nutritious lunch recipe - you are in the right place! This recipe is much more than a salad and is packed with goodness that your gut bacteria will thrive on.

Raw Vegan Whole Food Rainbow Salad

This crunchy rainbow salad combines powerful flavours with highly-nutritious foods that will leave you feeling full - and satisfy your microbiome - thanks to 20g of fibre per serving!


10 mins


15 mins


25 mins




  • 1/2 pomegranate seeds
  • 1 avocado
  • 12 radishes
  • 6 tomatoes
  • 80g watercress
  • 1/2 cup spinach
  • 3tbsp hemp seeds
  • 1 stalk celery
  • 1/4 cucumber
  • 1 lime, juiced
  • 25ml raw organic apple cider vinegar
  • 280g extra firm tofu
  • 1tsp turmeric
  • 1/4tsp ground black pepper
  • 1tbsp tahini
  • 1tbsp miso paste
  • 1tbsp sunflower seeds
  • 3 large sweet potatoes
  • 1/4 tsp salt


Cut the sweet potatoes in half and put them to boil in a saucepan for around 15 minutes.

Wash and prep the salad, slice the avocado, chop the tomatoes, radishes, cucumber and celery as you would like.

Juice the lime and mix with the cider vinegar.

Add the salad to the lime and cider vinegar dressing and toss to coat.

Combine water, miso paste and tahini to your desired consistency. Add water to loosen, use less water for a thicker sauce. Stir in the sunflower seeds for a crunch!

Cube the tofu and roll it around in the turmeric and black pepper.

Drain the sweet potatoes and set them aside.

Place the salad on the plate, garnish with hemp seeds. Add the tofu, sweet potatoes and top with the tahini and miso sauce. Enjoy!









Vitamin C






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