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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

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.
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