WWW.FREI-STYLE.COMColorful salad with sweet potato and quinoa
Ingredients
- 200 gr 7 oz. quinoa
- 1-2 sweet potatoes (500-600 gr / 17-21 oz.)
- 2 shallots
- 2 Tbsp olive oil
- 1 Tbsp maple sirup
- Paprika (salt, pepper)
- 200 gr 7 oz. tofu (e.g. truffle tofu)
- 2 Tbsp starch
- 100 gr 3.5 oz. leaf spinach
- 1/2 pomegranate
Dressing:
- 3 Tbsp olive oil
- Juice of 1/2 lemon
- 1 tsp maple sirup
- Salt and pepper
Instructions
- 1.Rinse the quinoa and cook it according to the packet instructions - place aside
- 2.In the meantime preheat the oven to 200°C (392°F)
- 3.Dice the sweet potatoes, cut the shallots into dice or slices
- 4.Mix both with the spices and spread on a baking pan
- 5.Dice the tofu, mix it with starch and spices and also spread it on the baking pan
- 6.Bake together for approx. 20-25 minutes until everything is well done and the tofu is crispy
- 7.Rinse the spinach and take the seeds out the pomegranate
- 8.Mix the dressing in a glass and serve the salad in a large bowl
Notes
Toss the tofu in starch before baking to make it extra crispy. The salad works warm or cold – leftovers are great for meal prep.
Nutrition per serving: 480 kcal