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
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:
- Preheat oven to 220°C and line a baking tray
- To a large bowl, add the sweet potato, olive oil, nutritional yeast, smoked paprika, garlic powder, salt and pepper. Toss to mix well.
- Spread sweet potato over the baking tray and roast in the oven for 35-40 minutes, turning halfway, or until tender and slightly charred.
- Meanwhile, combine chickpeas, cherry tomatoes, cucumber, parsley, mint, olive oil, salt and pepper in a large bowl. Mix well and set aside.
- 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.
- 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.
Watch the video: https://www.youtube.com/embed/K4n9zzZrW50
Source URL: https://chloeevegan.com/recipe/mediterranean-high-protein-salad/
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