Crispy Quinoa & Purple Sweet Potato Salad💜 Inspired by the p

Name: Crispy Quinoa & Purple Sweet Potato Salad💜 Inspired by the p
Cuisine: Asian, American
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; 1 tbsp lemon juice; 2 tbsp tahini; 2 garlic cloves, minced; Lemon zest, salt, and pepper to taste

5 steps

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