Spinach, Sprout, and Turkey Bacon Winter Salad

Spinach, Sprout, and Turkey Bacon Winter Salad

This nutritious spinach, sprout, and turkey bacon winter salad will delight the taste buds. It offers a nutrient-rich, fresh-tasting, crunchy option for lunch or dinner.

Servings:  4-6


    • 8 ounces of fresh Spinach Leaves
    • 4 ounces of Bean Sprouts
    • 1 can Water Chestnuts, sliced
    • 2 grated hard-boiled Eggs
    • 6 slices of baked Turkey Bacon, crumbled (follow the directions on the packaging)


(Makes enough dressing for two of these salad meals and keeps in the refrigerator for 4 to 5 days.)

      • 3/4 cup Extra Virgin Olive Oil
      • 1/4 cup Apple Cider Vinegar
      • 1/3 cup Ketchup
      • 1/3 cup Honey (you can substitute Sugar in place of the Honey)
      • 1 small grated Onion
      • Salt and Pepper to taste
Fresh Spinach
Chocolate Chips
  1. Wash, drain, and break spinach into bite-size pieces. 
  2. Add sliced water chestnuts and gently combine.
  3. Mix together and shake to combine all dressing ingredients in a separate container thoroughly.
  4. Toss the salad with half of the dressing, reserving the remainder of the salad dressing for another salad.  
  5. Sprinkle two grated hard-boiled eggs, crumbled turkey bacon, and bean sprouts on top. Serve immediately. Enjoy!
    Chef Yvonne Dwyer

    Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

    OPL Plant-rich Recipes

    Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

    Nutrient-Rich Roasted Veggie Bowl Recipe

    Nutrient-Rich Roasted Veggie Bowl Recipe

    This comforting, nutrient-rich roasted veggie bowl is a perfect meal for any season. Get creative with this vegan recipe and roast whatever vegetables you have on hand – brussels sprouts, celeriac, or other root vegetables, and any winter squash varieties would all work well. For an added flavor boost, choose homegrown, locally available, or in-season produce.

    Vegan, Dairy-free

    Serves: 4
    Prep Time: 15 min
    Cook Time: 25 min
    Total Time: 40 min


    • 1 head of cauliflower and/or broccoli, cut into florets
    • 3 large carrots, peeled and sliced into 1 inch chunks
    • 3 sweet potatoes, peeled and sliced into 1 inch chunks
    • 3 Tbsp extra virgin olive oil, divided
    • 2 tsp paprika, divided
    • 2 tsp garlic powder, divided
    • 1 tsp ground cumin, divided
    • 1 tsp kosher salt, divided
    • ½ tsp black pepper, divided
    • 1 cup dry quinoa
    • 2 cups of vegetable broth
    • 4 cups of kale, chopped
    • ¼ cup roasted pumpkin seeds
    • 1 avocado, sliced

    Tahini Lemon Dressing:

    • ¼ cup lemon juice
    • ⅓ cup extra virgin olive oil
    • 3 Tbsp tahini (or 3 Tbsp hummus, in a pinch)
    • 2 Tbsp apple cider vinegar
    • 2 Tbsp honey
    • ½ tsp curry powder
    • ¼ tsp ground turmeric
    • 1 tsp sea salt
    • 1 tsp black pepper
      Apple Orchard


      1. Preheat the oven to 425 degrees. 
      2. Toss carrots and sweet potatoes with 1 Tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, ½ tsp cumin, ½ tsp salt and ¼ tsp pepper.  Place on a rimmed baking pan. 
      3. Using the same bowl, toss cauliflower and broccoli with 1 Tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, ½ tsp cumin, ½ tsp salt, and ¼ tsp black pepper.  Place the broccoli and cauliflower on another sheet pan. 
      4. Place both sheet pans in the oven, roasting the carrots and sweet potatoes for 30 minutes, and the broccoli and cauliflower for 20 minutes.
      5. Meanwhile, combine the quinoa and vegetable broth in a medium saucepan over medium heat.  Bring to a boil, then cover, reduce heat, and cook for 15 minutes, or until the liquid is absorbed.  Fluff the quinoa with a fork, then stir in the chopped kale and remaining 1 Tbsp olive oil. Cover and keep warm until ready to serve; the kale will wilt while staying warm in the pot.
      6. Prepare the Lemon Tahini Dressing: Combine lemon juice, olive oil, tahini, vinegar, honey, curry powder, turmeric, sea salt, and black pepper, and whisk vigorously until dressing is smooth.
      7. Assemble the bowls by spooning the quinoa and kale mixture first, then arranging roasted vegetables and avocado slices on top.  Drizzle with the tahini dressing, and garnish with toasted pumpkin seeds. 
      Kristina Shane

      This recipe is from of Home Chef and OPL Community member Kristina Shane.


      OPL Plant-rich Recipes

      Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

      Hearty and Savory Vegetable Stew

      Hearty and Savory Vegetable Stew

      The colder weather makes me yearn for delicious, warm, and comforting food like this hearty and savory vegetable stew. This vegan stew recipe is terrifically easy. Don’t be surprised if you find yourself making this dish more than once in the months ahead!

      Servings:  8


      • 1/2 cup water or vegetable stock
      • 1 tablespoon soy sauce or coconut aminos
      • 1 onion, chopped 
      • 1 red bell pepper, diced
      • 4 large garlic cloves, minced
      • 4 cups peeled and diced winter squash (Butternut, Delicata, or Kabocha)
      • 1 15-ounce can of chopped tomatoes
      • 1 cup water
      • 1 1/2 teaspoons oregano
      • 1 teaspoon chili powder
      • 1/2 teaspoon cumin
      • 1/4 teaspoon black pepper
      • 1 15-ounce can of red kidney beans (see note)
      • 1 1/2 cups frozen sweet corn
      Dark Roast Coffee Grounds
      Chocolate Chips
      1. Heat water and soy sauce in a large pot. Add onion, bell pepper, and garlic. Cook over medium-high heat until the onion is translucent and most of the water has evaporated.
      2. Cut the squash in half and remove the seeds, then peel it and cut it into 1/2-inch cubes.
      3. Add the squash to the onions and chopped tomatoes, water, oregano, chili powder, cumin, and pepper.
      4. Cover and simmer until the squash is tender when pierced with a fork, about 15 minutes.
      5. Add the kidney beans with their liquid and the sweet corn. Cook for another 5 minutes.


      You can use canned kidney beans for this recipe. However, if you have the time, it is recommended to use dried beans that have been soaked and cooked, as they lend a richer flavor to the dish. Choosing dried beans over canned is also more economical: 1 can of kidney beans is around $2.79, and one pound of dried beans can make approximately 5-6 cans worth of beans for about the same price. Not interested in soaking and cooking beans every time you need them?  Save prep time by soaking and cooking the full pound of beans, then freeze them in 15 oz increments for future use.  Be sure to freeze beans within four days of preparing.

      How to Quick Soak and Cook Dried Red Kidney Beans:

      • Sort beans, discarding any shriveled, broken beans, stones, or debris. Rinse the beans well in cold running water.
      • For every 1 pound of beans, add 10 cups of hot water.
      • Bring water to a rapid boil. Boil for 2-3 minutes.
      • Remove from heat. Cover and let stand for 1 hour.
      • Drain and rinse the beans with cool water.

      Cooking Instructions:

      • Add 6 cups of water to the drained and rinsed beans in a large pot. Bring to a boil.
      • Place a lid on the pot and simmer gently until desired tenderness, about 1 1/2 – 2 hours. The kidney bean should be easy to mash against the side of the sauce pot with a fork. 
      • Add salt and pepper to taste, and use them in your favorite recipe!
      Chef Yvonne Dwyer

      Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

      OPL Plant-rich Recipes

      Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

      Roasted Cauliflower Steaks with Romesco Sauce

      Roasted Cauliflower Steaks with Romesco Sauce

      This easy meal of roasted cauliflower steaks with romesco sauce checks all the boxes: warm, comforting, plant-powered, and delicious. My husband’s favorite part of this meal is the romesco sauce, which brings a flavorful, smokey brightness to the dish. Serve it with a salad of lentils, warm kale, and brussels sprouts to complete the meal.  Adapted from Feasting From Home.

      Vegan, Gluten-free

      Serves 3-4
      Prep Time: 20 min
      Cook Time: 35 min
      Total Time: 55 min


      For the lentils:

      • 1 cup of dried lentils
      • 6 cups of water
      • 1 teaspoon of salt
      • ½ of a small onion, quartered
      • 2 bay leaves
      • 2 garlic cloves

      For the sheet pan:

      • 1 cauliflower, sliced vertically about ¾” thick
      • 1 bell pepper (any color), halved with seeds removed
      • ½ onion, sliced in ½” rings
      • 4 garlic cloves

      For the marinade:

      • 3 Tbsp extra virgin olive oil
      • 1 tsp smoked paprika
      • 1 tsp cumin
      • 1 tsp coriander
      • ¾ tsp salt
      • ¼ tsp cayenne pepper, or to taste

      For the romesco sauce:

      • ½ cup slivered almonds (or another nut of your choice), toasted
      • 2 tsp smoked paprika
      • 1 tsp cumin
      • ½ tsp each of salt and pepper
      • ½ tsp cayenne pepper
      • 1 Tbsp tomato paste
      • 1 Tbsp white wine vinegar (can substitute red wine vinegar)
      • ¼ cup extra virgin olive oil

      For the salad:

        • 1 cup of brussels sprouts, thinly sliced
        • 2 bunches of kale, leafy pieces removed from stems and roughly chopped
        • 1 Tbsp olive oil
        • 1 small onion, sliced thinly
        • 2 cloves of garlic, minced
        • Salt and pepper to taste
        • 1 Tbsp balsamic glaze, for garnish (optional)
        Apple Orchard


        1. Preheat the oven to 425 degrees F.
        2. Place the lentils, water, salt, and aromatics (onion, bay leaves, garlic) into a medium-sized pot and bring to a boil.  Once boiling, lower the heat and simmer gently until lentils are tender about 20 minutes.
        3. Take a whole cauliflower without removing the leaves, and make vertical cuts about ¾” apart.  Trim the leaves, leaving the stems – doing it this way helps the steaks stay together.  Place sliced steaks (and any extra florets) on a large-rimmed roasting pan, along with the sliced onions and quartered bell pepper.  Take garlic cloves, add a touch of olive oil, and wrap them in aluminum foil; place on the sheet pan as well.  In a small bowl, combine the marinade ingredients and brush liberally on both sides of the cauliflower, as well as on the onions and peppers.
        4. Bake in the oven until the cauliflower steaks are fork tender, about 35 minutes.
        5. While the steaks are roasting, add 1 tablespoon of olive oil to a large lidded skillet or wok.  Add sliced onions and saute until translucent, then add garlic, cooking another minute longer.  Add the shaved brussels sprouts and saute for 3 minutes.  Add the chopped kale, then add 3 tablespoons of water and cover.  Cook undisturbed for 5-6 minutes, allowing the kale to wilt, then saute another minute until the salad is fully combined.  Set aside.  
        6. Place the toasted almonds in a food processor, along with the roasted peppers, onions, and garlic from the sheet pan.  Pulse until well chopped.  Add paprika, cumin, salt and pepper, cayenne, tomato paste, vinegar, and olive oil, and about a tablespoon or two of water.  Pulse again until smooth.  You may add a couple more tablespoons of water if you prefer a thinner consistency.  Taste and adjust salt and heat levels to your liking.
        7. Assemble the lentils and kale in a plate or bowl, then top with the cauliflower and romesco sauce.  Garnish with fresh parsley and any additional toasted almonds, and enjoy!


        This recipe is adaptable to whatever pantry staples you have.  Get creative and experiment with different sides to accompany your cauliflower steaks: quinoa, purple rice, roasted broccoli, carrots, or whatever roasting veggies you have on hand.  

         Short on time and looking to avoid dirtying another pan?  Skip the sauteed kale and serve the cauliflower steaks over a chopped salad of your choice instead!  This recipe would play well with any vinaigrette or citrus-based salad dressing.

        Kristina Shane

        This recipe is from of Home Chef and OPL Community member Kristina Shane.


        OPL Plant-rich Recipes

        Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

        New Year, New You, Renewed Planet: One Planet Life Can Help You Live Sustainably

        New Year, New You, Renewed Planet: One Planet Life Can Help You Live Sustainably

        Resolve to Live Sustainably in 2023 and Track Joyful Changes in the One Planet Life App

        New Year’s Resolutions can be tough. Establishing new habits often comes with a mountain of challenges, which can derail your goals for the upcoming year. It’s more important now than ever to shrink our collective carbon footprint and stay on track with our individual sustainability goals. The right knowledge and tools to support our efforts can make all the difference. How can we possibly stay motivated to turn new habits into regular routines when life gets busy? One Planet Life has the perfect tool for you.

        The One Planet Life App, first launched last February, has grown into a wonderful community of like-minded goal-setters that support each other to make lifestyle changes that positively impact the planet.

        In a study published in the European Journal of Social Psychology, How are habits formed: Modeling habit formation in the real world, researchers found that, on average, it takes more than two months (66 days) before a new behavior becomes second nature. Setting goals, tracking progress in real-time and having a community to share tips and struggles can help habits stick.

        One Planet Life helps people track their sustainability goals in a familiar way, like tracking progress on a fitness app. 

        Users can set goals for reducing carbon dioxide (CO2) emissions and celebrate everyday victories. With the Life Center Sustainable Living Dashboard, you can easily see just how much of an impact your Joyful Changes are making, and the pounds of CO2 emissions you are saving through each action. App users can also earn Planet Points, and stay motivated by seeing just how much of a difference their active changes make as they add up throughout the year. 

        One  Planet Life App

        One of the greatest aspects of the app is the community within it. Users communicate with others working through similar eco-journeys, offer tips, compete in challenges, share recipes, and more! The focused social platform makes it easy to stay motivated by sharing in each other’s sustainability goal achievements.

        Knowledge is Power

        The idea for One Planet Life has been over two decades in the making. Founder Lorie Buckingham was first inspired to create a platform like One Planet Life because she struggled to find accurate information about our individual impacts on the environment.

        “There was an obtuseness to information and lots of dubious information to drive purchases,” she shared. “I was asking simple questions: ‘Where was this tomato grown? What chemicals were sprayed on it?’ It was almost impossible to get any information.”

        One of One Planet Life’s best features is an active blog accessible online or through the app. Our team works hard to sort through the overwhelming amount of information online to bring accurate, peer-reviewed, relevant content to help our community succeed along their eco-journeys.

        “The journey for information continued because knowledge is power,” Buckingham said. “Over time, I began to work to reduce my carbon footprint. Starting small, I have been decreasing it more each year. I continue to work on my journey to live a sustainable lifestyle.”

        Jump into Eco-Journeys to Maximize Impact

        Not sure where to start? One Planet Life has established six unique journeys that come with their own series of Joyful Changes, focusing on different types of sustainability goals. If these journeys don’t work for you, you can also customize your own path by choosing from 121 different Joyful Changes to pursue. Once you master a Joyful Change, you can then turn it into a Lifestyle Habit.

        GREEN NEST Journey

        The Green Nest Journey focuses specifically on changes you can make around your home to reduce waste, energy, water, and more. Through this journey, you can make the largest impact and cut 1 ton, 1,405 lbs of carbon emissions per year.

        Here are the Joyful Changes you’ll work toward:

        • Changing your thermostat one degree daily
        • Replace one incandescent lightbulb with an LED lightbulb once per quarter
        • Turn off electronics when not in use daily

        CO2 Reduced: 1 ton, 1,405 lbs
        Planet Points Earned: 37,550 
        Duration: 12 Months

        One Planet Life Green Nest Journey App Screen
        One Planet Life Travel Lite Journey
        TRAVEL LITE Journey

        This journey is perfect for the frequent traveler! It’s no secret that traveling can really add up when it comes to carbon emissions. On average, carbon emissions can total over 500 lbs per passenger, per hour of flight in a Boeing 737 or Boeing 747, Carbon Independent estimates. Choosing first class adds even more emissions, according to a 2020 study by the International Council on Clean Transportation. 

        Through this journey, your goals can add up to saving 1 ton, 492 lbs of carbon emissions per year. However, by implementing additional changes, like choosing drivable travel destinations and dropping flights altogether, you can make an even larger impact! 

        Here’s a sneak peek of the Joyful Changes you’ll work toward: 

        • Downshift from a flight to a drive for your next vacation
        • Bring reusable containers on your trip
        • Dine at a local restaurant on your trip

        CO2 Reduced: 1 ton, 492 lbs
        Planet Points Earned: 23,560 
        Duration: 12 Months

        REDUCE WASTE Journey

        Reduce, Reuse, Recycle! By giving everyday items a second life, you are cutting down on the amount of waste that ends up in a landfill. This eco-journey helps you change your mindset in everyday situations that add up quickly. You can cut 1 ton 66 lbs of carbon emissions per year through this eco-journey.

        Here’s a sneak peek of the Joyful Changes you’ll work toward: 

        • Use a reusable water bottle daily
        • Use reusable shopping bags four times per month
        • Buy recycled or secondhand products

        CO2 Reduced: 1 ton, 66 lbs
        Planet Points Earned: 65,005 
        Duration: 12 Months

        One Planet Life Reduce Waste Journey
        One Planet Life Plastic Be Gone Journey
        PLASTIC BE GONE Journey

        We all know that plastic has become a major environmental issue. By choosing to replace single-use plastics with reusable options, carbon emission savings quickly add up! You’ll save 1,078 lbs of carbon emissions per year by choosing this eco-journey.

        Here’s a sneak peek of the Joyful Changes you’ll work toward: 

        • Buy dry goods in bulk every week
        • Refuse disposable to-go items every week
        • Buy package-less produce

        CO2 Reduced: 1,078 lbs
        Planet Points Earned: 32,355 
        Duration: 12 Months


        This eco-journey is a great mix of several different types of Joyful Changes that allow you to make an impact across different aspects of your life. Cut 1,513 lbs of carbon per year off of your footprint by choosing this eco-journey.

        Here’s a sneak peek of the Joyful Changes you’ll work toward: 

        • Buy in-season produce at your local farmer’s market once per quarter
        • Take a walk in nature twice per month
        • Swap paper towels for cloth napkins and dish towels daily

        CO2 Reduced: 1,513 lbs
        Planet Points Earned: 31,995 
        Duration: 12 Months

        One Planet Life Planetary Sampler Journey
        One Planet Life Focus on Food Journey
        FOCUS ON FOOD Journey

        Buying locally grown ingredients, eating what’s currently in season, and cutting down meat consumption are all great food-related ways to shrink your carbon footprint. Learning the ins and outs of composting can drastically cut down on the amount of waste you send to the landfill each week. In this eco-journey, you can look forward to saving 1,709 lbs of carbon emissions per year.

        Here’s a sneak peek of the Joyful Changes you’ll work toward: 

        • Eat a vegetarian meal three times per week
        • Swap beef with chicken once per week
        • Start composting weekly

        CO2 Reduced: 1,709 lbs
        Planet Points Earned: 39,945 
        Duration: 12 Months

        We know New Year’s Resolutions are challenging. But with the One Planet Life App and the supportive, like-minded community that comes with it, we can help each other mold sustainability goals into habits – and save a whole lot of carbon in the process!

        Struggling to stay motivated? Sign up for App Notifications!

        • Get your daily dose of inspiration from the OPL team.
        • Get a reminder to track your joyful changes.
        • Celebrate your achievements with our progress reports.
        • Get a reminder to complete your challenges.
        • We are on this journey with you. We are in this together.
        • Our entire team is committed to helping you succeed. Download the newest update or join us for the first time today. We look forward to meeting you.
        Written by Carley Kimball

        Written by Carley Kimball

        Freelance Journalist and OPL Content Contributor

        “I’ve always tried to implement planet-friendly practices in my life but didn’t quite realize just how much of an impact individuals can make until I was introduced to One Planet Life. I’m so excited to be able to utilize my professional skills to contribute valuable information and positive personal experiences to help make the world a better place.”

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