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Mediterranean High-Protein Salad

A salad bursting with vibrant colors and bold Mediterranean flavors. It features a creamy, high-protein tofu dip as the base, topped with a mix of roasted sweet potato, chickpeas, fresh tomatoes, cucumber, and a handful of herbs. After enjoying it for lunch every day this week, I can confidently say it’s nothing short of a Mediterranean marvel!

Prep Time

10 Minutes

Cook Time

40 Minutes

Serves

3

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Mediterranean High-Protein Salad

Mediterranean High-Protein Salad

A salad bursting with vibrant colors and bold Mediterranean flavors. It features a creamy, high-protein tofu dip as the base, topped with a mix of roasted sweet potato, chickpeas, fresh tomatoes, cucumber, and a handful of herbs. After enjoying it for lunch every day this week, I can confidently say it's nothing short of a Mediterranean marvel!

Prep Time: 10 Minutes

Cook Time: 40 Minutes

Serves: 3

Ingredients:

Sweet Potato:

  • 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

Chopped Salad:

  • 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

Tofu Dip:

  • 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

Optional Garnish:

  • smoked paprika
  • sesame seeds

Preparations:


  1. Preheat oven to 220°C and line a baking tray

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

  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.

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

  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.

  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.



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Ingredients

Sweet Potato:

  • 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

Chopped Salad:

  • 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

Tofu Dip:

  • 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

Optional Garnish:

  • smoked paprika
  • sesame seeds

Preparation

  1. Preheat oven to 220°C and line a baking tray
  2. To a large bowl, add the sweet potato, olive oil, nutritional yeast, smoked paprika, garlic powder, salt and pepper. Toss to mix well.
  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.
  4. Meanwhile, combine chickpeas, cherry tomatoes, cucumber, parsley, mint, olive oil, salt and pepper in a large bowl. Mix well and set aside.
  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.
  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.

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