You may have heard of the KISS principle…. Keep it simple, silly… Yes, that’s my motto most days. I wanted to use up what we had on hand and that was, you guessed it, for this roasted potato and green bean salad.
As I was preparing the dish, I thought that really, this plant-based way of eating is just preparing side dishes to be the main course most days. You just want to make them the star. Add some tofu or tempeh if you must, but why not just eat the veggies. It surprising to know, but vegetables have protein, too.
A medium sized potato contains 2.1 grams of protein, not to mention it’s other qualities, about 620 mg of potassium (that’s more than a normal sized banana), 1.3 grams of fiber from the skin, and no fat. Green beans have about 2 grams of protein in 1 cup.
There seems to be some confusion or misinformation out there about just how much protein we need… to quote Dr. McDougall, who is a firm believer in a plant-based diet for health and wellness and has a clinic devoted to turning people’s lives around (you can check it out here: Dr. McDougall’s Health and Medical Center).
"Our greatest time of growth—thus, the time of our greatest need for protein—is during our first 2 years of life—we double in size. At this vigorous developmental stage our ideal food is human milk, which is 5% protein. Compare this need to food choices that should be made as adults—when we are not growing. Rice is 8% protein, corn 11%, oatmeal 15%, and beans 27%. Thus protein deficiency is impossible when calorie needs are met by eating unprocessed starches and vegetables.”
So enjoy your veggies and con’t worry too much about protein. If you'd like to know more about getting protein on a plant-based diet, read this article, "Am I Getting Enough Protein on a Plant-Based Diet?"
I'd love to hear your feedback in the comments below for this Roasted Potato Green Bean Salad ! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking