Mediterranean high protein salad

Name: Mediterranean high protein salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: - 2 medium or 3 small sweet potatoes, chopped into 1 - 2cm chunks; - 2 tbsp olive oil; - 2 tbsp nutritional yeast; - 1/4 tsp smoked paprika; - 1/4 tsp garlic powder; - 1/8 tsp onion powder; - pinch of salt and pepper; - 1 can (240g) chickpeas, drained and rinsed; - 1 cup cherry tomatoes, diced; - 1 small Lebanese cucumber, diced; - 1/4 cup parsley, chopped; - 3 tbsp mint leaves, chopped; - 1 tbsp olive oil; - pinch of salt and pepper; - 250g extra firm tofu, pressed and drained; - 3 tbsp runny tahini; - 2 tbsp nutritional yeast; - 1 clove garlic; - juice of half a lemon; - 1/4 cup water; - pinch of salt and pepper

6 steps

Prep:10minCook:40min

Updated at: Tue, 26 Nov 2024 20:54:04 GMT

Ingredients

3 servings

Instructions

Step 1

Preheat oven to 220°C and line a baking tray

Step 2

To a large bowl, add the sweet potato, olive oil, nutritional yeast, smoked paprika, garlic powder, salt and pepper. Toss to mix well.

Step 3

Spread sweet potato over the baking tray and roast in the oven for 35-40 minutes, turning halfway, or until tender and slightly charred.

Step 4

Meanwhile, combine chickpeas, cherry tomatoes, cucumber, parsley, mint, olive oil, salt and pepper in a large bowl. Mix well and set aside.

Step 5

To a food processor, add the tofu, tahini, nutritional yeast, garlic, lemon juice, water, salt and pepper. Process until smooth. Add a dash more water if needed.

Step 6

To serve, spread the tofu dip over the base of a plate. Top with the roasted sweet potato and chopped salad. Garnish with sesame seeds and smoked paprika.