By Jodee Martin
Crispy Quinoa & Purple Sweet Potato Salad💜 Inspired by the p
Crispy Quinoa & Purple Sweet Potato Salad💜 Inspired by the people from the blue zones🌱 Eat more plants🏃♀️
Ingredients (4 servings)
* 2 cups cooked quinoa
* 1 purple sweet potato, cubed
* 1 block extra-firm tofu, cubed
* 1 tbsp gochujang (or 1 tsp sriracha/1 tbsp soy sauce)
* 1 red onion, diced
* 100g arugula or other greens
* 1/2 cup chopped almonds
* 1/2 cup sun-dried tomatoes, chopped
Dressing:
* 1 tbsp lemon juice
* 2 tbsp tahini
* 2 garlic cloves, minced
* Lemon zest, salt, and pepper to taste
Instructions:
1. Preheat oven to 200C (392F). Cook quinoa as directed.
2. Toss tofu in gochujang. Arrange tofu and sweet potato on a baking sheet; bake until golden and tender.
3. Spread cooked quinoa on a parchment-lined tray. Bake until crispy, about 35 mins, stirring occasionally.
4. Prepare remaining ingredients and dressing.
5. Assemble salad, drizzle with dressing, and enjoy.
Updated at: Wed, 06 Sep 2023 19:44:28 GMT
Nutrition balance score
Great
Glycemic Index
49
Low
Nutrition per serving
Calories1634.1 kcal (82%)
Total Fat73.8 g (105%)
Carbs170.9 g (66%)
Sugars35.1 g (39%)
Protein83.4 g (167%)
Sodium1101.1 mg (55%)
Fiber37 g (132%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
1. Preheat oven to 200C (392F). Cook quinoa as directed.
Step 2
2. Toss tofu in gochujang. Arrange tofu and sweet potato on a baking sheet; bake until golden and tender.
Step 3
3. Spread cooked quinoa on a parchment-lined tray. Bake until crispy, about 35 mins, stirring occasionally.
Step 4
4. Prepare remaining and dressing.
Step 5
5. Assemble salad, drizzle with dressing, and enjoy.
View on instagram.com
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!