This delicious vegan Pesto Potato salad is super easy to make and packed with nutrient dense ingredients… plus it tastes amazing!

I created this using the Mix and Match Meal Plan system from the Cooking With Plants Meal Prep Made Easy Course.

It’s important to include a variety of starch and non-starch based vegetables in you daily meals. This way you’ll get plenty of  both – including water and fiber to energize you and make you feel fantastic! Here is just one way you can make your veggies taste great…

Ingredients:

4 potatoes, pre-boiled or baked
1/2 onion, sliced lengthways
1/3 bell pepper/capsicum (red, orange, or yellow)
1 to 2 handfuls chopped kale (or greens of choice such as romaine lettuce or spinach)
1/2 cup cucumber, chopped
1 1/2 cups red cabbage, sliced
1/2 cup pesto sauce (or hummus)
OPTIONAL: lemon juice, pepper, nuts and seeds such as sunflower seeds

Directions:

Place all ingredients into a large bowl.

Use a spoon or your hands to mix everything together really well.

Serve and enjoy!

NOTE: This will keep for about 5 days in an airtight container in the fridge.

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