Hi, lovelies!

Happy October! If I haven’t said it already… ohmygoodness, I love fall. I’m not necessary a fan of the snow, but I love the changing of the seasons, indulging in warm soups, and spending time indoors with a mug of matcha and cuddling with my loves. Speaking of… Here are some of the cutest photos from recent forays and adventures near Boulder, CO.

I’m a very busy person nowadays with business/accounting school (6-10 Monday-Thursday, omg) and 3+ jobs to juggle. However, I will always make time to be with my family and enjoy the simple things in life. Of course, being on-the-go also limits the amount of tasty vegan fare I can make in the comfort of my own kitchen. Because I have a sensitive gut, that means my go-to staples are:

  • veggie soups & stews
  • and salads
Looks gross, tastes epic.

That’s it. I’m pretty damn boring. Fortunately, I LOVE the food I eat. The main staples I keep on hand are sweet potatoes, pea pasta, steamable broccoli and cauliflower, tahini, nutritional yeast, and apple cider vinegar. I feel like I can make so many dishes with these basic, simple, tasty, and easy-to-digest ingredients. Throw in some quinoa or oats and I’m sold!

The reason I’m sharing this is that these components typically make it into my hearty to-go salad which keeps me full when I have to be in-between jobs. That’s saying something because I function well on moderate protein but don’t like to eat animal products (I’m not necessarily against it, I just don’t prefer it for my body). Because I love this salad so much, I figured I would write up a quick recipe so you can make your own.

roasted sweet potatoes xo

If you’re short on time but want to be your healthiest and run optimally because you’re nourished, I highly recommend the following salad.


Mandy’s Go-To Hearty (Vegan) Salad

  • Author: Mandy
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Category: Salad
  • Cuisine: Healthy
  • Diet: Vegan


  • 3 cups mixed greens
  • 1 cup cookie pea pasta
  • 2 cups roasted cauliflower with coconut oil 
  • 1.5 cups baked sweet potato
  • 2 tbsp roasted sunflower seeds

Dressing Ingredients:

  • 1 tsp apple cider vinegar 
  • 1.5 Tbsp tahini 
  • Dash sea salt
  • Dash cayenne
  • Dash of Italian herbs 


  1. Prepare all salad ingredients
  2. Toss together in a large bowl 
  3. Combine dressing ingredients and drizzle over
  4. Toss, eat, enjoy!

Keywords: salad recipes, healthy salads, vegan salad recipes, green recipes,

Did you make this recipe?

Tag @lifeinbloom7 on Instagram and hashtag it #LifeinBloomNutrition!

I’m not sure if anyone else will like this staple, but it is currently my main food obsession. So, eat up and let me know your thoughts in the comments.