Nothing better than a hearty & grounding salad in the winter. I love mixing warm and cold elements for a nourishing lunch salad and this bowl is the perfect mix of greens, root veggies, plant-protein and good fats that will keep you full for long but still leave you light and energized.
Serves two.
Ingredients: (preferably organic)
- 4 cups kale, de-stemmed & in small pieces
- a splash of olive oil
- a squeeze of lemon juice
- a pinch of pink Himalayan salt
- 1 block smoked tofu, cubed
- 1 sweet potato, peeled & cut into strips
- 1 pack broccolini, washed & trimmed
- a splash of avocado oil
- a sprinkle of pink Himalayan salt
Tahini Dressing
- 2 tbsp white tahini
- 1 tbsp lemon juice
- 4 tbsp cold water
- a pinch of pink Himalayan salt
- 1 avocado, cubed
- hemp seeds, for garnish
Directions:
01. Pre-heat the oven to 200 degrees.
02. On a parchment paper lined baking sheet, spread the sweet potato strips and sprinkle with avocado oil and a bit of salt. Bake for 35 minutes.
03. Add the tofu cubes and broccolini for the last 20 minutes, also drizzled with a bit of oil and a sprinkle of salt.
04. Massage the kale with olive oil, lemon juice and salt until tender.
05. Make the dressing by combining all ingredients in a bowl and mix with a fork until creamy.
06. When the veggies & tofu are done, arrange the kale in two bowls, top with sweet potato, broccolini and crispy tofu. Garnish with avocado and hemp seeds and drizzle with your creamy tahini dressing.
