DIY BITES

Fun, Healthy, Delicious Recipes

SWEET POTATO AND BLACK OLIVE SALAD

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Sweet potato and olive salad

Olives are awesome! They add flavor to our dishes, but they also have amazing health benefits such as: supporting eye health, reducing seasonal allergies, decreasing the rick of developing diabetes, promoting blood vessels function and gut health, and preventing infections.

Olives are a good source of fiber, calcium, vitamin C, vitamin A, vitamin E and vitamin K. They also provide some magnesium, phosphorous and potassium, as well as B vitamins. While olives are high in fat considering their serving size, the majority of their fat is monounsaturated, also known as a “healthy” fat. On average, a 4-tablespoon serving of olives has 2.7 grams of monounsaturated fats, and 0.3 grams of polyunsaturated fats.

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RICE SALAD WITH SWEET POTATOES

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Rice salad with sweet potatoes

I love adding rice or pasta to salads. Always did, always will 💛. Adding 100 grams/ 1/2 cup of brown rice (cooked) to your salad will make the meal more satisfying and will keep you full longer. #winwin

Quinoa, barley, or sometimes even pasta salads can be easily changed by turning them into rice salads instead. You know, in case you’re all out of quinoa, barley, or pasta, dunno 😅.

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AUBERGINE AND SULTANAS PASTA SALAD

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Aubergine_and_sultanas_pasta_salad_vegan_recipe_diybites_2

Meet this flavorful, healthy, delicious recipe, ready in 20 minutes! Come on guys, can it get any better?

Makes a perfect main, but works great a side too. Not only you get a satisfying and packed with flavor dish, but you also get 11 grams of fiber, 10.5 grams of protein, 1758 IU of vitamin A, 67 mg of vitamin C, 60 mg of Calcium, and 216 mg of magnesium, per portion. Not bad at all for a 20 minute meal. You’ll be dealing with some whole wheat pasta, preferably small sized, some tasty, slightly cooked veggies, and a few condiments. One pan and no fuss at all. ✅

It’s a perfect recipe if you want something substantial, yet easy and fast to prepare. 💯 Full recipe and  nutritional info ⤵️

Aubergine_and_sultanas_pasta_salad_vegan_recipe_diybites

Aubergine and Sultanas Pasta Salad
 
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Meet this flavorful, healthy, delicious recipe, ready in 20 minutes!
Author:
Recipe type: Salad, Main
Serves: 3
Ingredients
  • 1 small aubergine, diced
  • 150 gr/ 1 ½ cups whole wheat small shaped pasta, such as pipe rigate, elbow or rotelle
  • 1 medium red onion, sliced
  • 70 g/ ½ cup sultanas
  • 3 sweet kapia peppers, or other similar such as bell pepper or piquillo, aprox 200 g/ 1 ¼ cups, sliced
  • ½ handful fresh parsley, or more if preferred
  • ½ tsp dried chili flakes
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt
  • Pepper
Instructions
  1. Cook pasta following directions on package.
  2. Slice red onion and peppers. Dice aubergine.
  3. Place pan on medium heat fire, add 1 tbsp of olive oil and wait a few seconds before adding the red onion and the peppers. Cook for 3 minutes, stirring occasionally. Season with salt and pepper and move to bowl.
  4. In the same pan, add 1 tbsp olive oil and aubergine. Cook for 2 minutes and add garlic and sultanas. Cook for another 5 minutes, stirring occasionally, and season with dried chili flakes, salt and pepper.
  5. In a bowl, mix pasta, red onion, peppers, aubergine, sultanas, and add fresh parsley to taste.
  6. Serve or refrigerate.
  7. Optionally, serve with fresh red or spring onion, finely chopped and sprinkled.
Nutrition Information
Calories: 393 Fat: 10 g Saturated fat: 1.5 g Unsaturated fat: 8.3 g Carbohydrates: 72 g Sodium: 12.8 g Fiber: 11 g Protein: 10.5 g Cholesterol: 0 mg

 

 

VEGGIE RICE SALAD

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Veggie Rice Salad with Beans, Corn, and Cherry Tomatoes

Look at all these pretty colooorsss. I mean, cooome ooon.

So you’ll be getting here:

• An amazingly delicious, fast and easy salad recipe

• Tons of flavors

• Great nutrients

• 19 g Fiber

• 21 g Protein

• 118 mg vitamin C

• 122 mg Calcium

• 4697 IU vitamin A

• 206 mg Magnesium

• 3,4 mg Zinc

Full recipe & nutritional info ⤵️

VEGGIE RICE SALAD
 
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Recipe type: Salad, Easy
Cuisine: Light, Vegan, Vegetarian
Ingredients
  • 80 gr cooked brown rice
  • 100 gr red beans or other kinds of beans (kidney beans, roman beans, white beans)
  • 50 gr sweet corn
  • 5 cherry tomatoes, halved (or 1 medium/big tomato)
  • ½ bell pepper
  • 100 gr baby spinach
  • 1 spring onion
  • ½ tsp black cumin seeds
  • 1 tsp pumpkin seeds
  • 2 tbsp radish sprouts
  • 2 tbsp fresh parsley, optionally
  • lemon juice, to taste, optionally
  • salt
  • pepper
Instructions
  1. Cook brown rice following directions on package.
  2. Mix brown rice with radish sprouts, baby spinach, beans, sweet corn, peppers, tomatoes, spring onion, black cumin seeds, pumpkin seeds, and parsley.
  3. Season with salt and pepper.
  4. Optionally, add soy sauce, hoisin sauce, or BBQ sauce to taste.
Nutrition Information
Calories: 415 Fat: 5 g Saturated fat: 0.5 g Unsaturated fat: 4.5 g Carbohydrates: 77 g Sodium: 150 mg Fiber: 19 g Protein: 21 g Cholesterol: 0 g

 

SWEET POTATO SALAD

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Baked Sweet Potato Salad

Heeyya! So we have this deliciousness happening here.

It’s a salad. With baked sweet potatoes. And spinach. It’s everything.

What you’ll be getting from it:

• Great flavors

• Healthy & satisfying dish

• 268 mg vitamin C

• 310 mg Calcium

• 8.5 mg Iron

• 7.5 mg vitamin E

• 215 mg Magnesium

• 49520 IU vitamin A

Full recipe & nutritional info ⤵️

SWEET POTATO SALAD
 
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Author:
Recipe type: Salad, Light
Cuisine: Vegetarian, Vegan
Serves: 1
Ingredients
  • 150 g sweet potato, baked
  • 150 g baby spinach, rinsed
  • 100 g peppers (bell pepper, kapia)
  • 100 g broccoli, steamed
  • 1 tbsp red onion, chopped
  • 1 tsp black cumin seeds
  • 1-2 tsp sesame seeds
  • 1 tbsp olive oil
  • ½ peperoncino flakes, optional
  • Sriracha, optional
Instructions
  1. Preheat oven at 350 degrees F/ 180 degreen C.
  2. Cut sweet potato into dice sized cubes. In a bowl, mix sweet potatoes with olive oil, peperoncino flakes, and season with salt and pepper.
  3. Bake for 10-15 minutes, toss, and bake for another 10-15 minutes, or until golden.
  4. Steam broccoli and set aside.
  5. Toast sesame seeds on dry pan for 2 minutes.
  6. Cut peppers and onion.
  7. Mix baby spinach, peppers, broccoli, sweet potatoes, red onion, black cumin seeds, sesame seeds. Season with salt and pepper to taste and serve with Sriracha or preferred dressing.
Nutrition Information
Calories: 398 Fat: 27 g Carbohydrates: 54 g Sugar: 23 g Sodium: 562 mg Fiber: 15 g Protein: 12 g Cholesterol: 0 mg