| 6 | 47 | 363 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 12 min | 35 min | 2 |
| 2 medium | Yam (medium/large or 4 small) |
| 2 cup | Frozen yellow corn kernels (fresh from cob or frozen)) |
| 4 cup | Green leaf lettuce (or other greens) |
| 2 cup | Red cabbage |
| 8 small mushroom(s) | Button mushrooms (small) |
| 1/2 tsp | Salt |
1. Prepare yams by baking, steaming onstovetop or in Instapot, or by steaming inthe microwave2.
2. Warm corn in a small sauce pan on stovetop with minimal water and a small sprinkle of salt.
3. Wash lettuce, cabbage, and mushrooms.
4. Tear or cut lettuce into smaller pieces.
5. Shred red cabbage.
6. Slice mushrooms into thin pieces.
7. When yam has finished steaming and you are ready to serve it, slice yams into chunky rounds.
8. Serve slices of steamed yam next to a good helping of corn, lettuce, red cabbage, and mushrooms.
9. Top with Green Goddess Dressing, Sunshine Sauce, or your favorite whole-food, plant-based dressing.
| Vegetables | 8.5 |
