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Vegan High Protein Salad
Prep Time:
20 Minutes
Cook Time:
30 Minutes
Serves:
4-6 Servings

Ingredients
1 tbsp olive oil
1 medium butternut squash (approx 800 g) peeled and cubed
1 large cauliflower, cut into small florets
1 tsp cumin
1 tsp turmeric
A pinch of salt and pepper, to taste
250 g cooked quinoa*
250 g cooked puy lentils*
150 g kale chopped with stalks removed
½ small red cabbage chopped
TAHINI & GARLIC DRESSING
4 tbsp tahini
1 tbsp balsamic vinegar
4 tbsp boiled water
½ tsp garlic powder
Preparation
Step 1
Preheat the oven to 180C and add the olive oil to a large roasting tray.
Step 2
Add the squash or sweet potato and toss in the oil. Roast for 10 minutes. Then add the cauliflower with the spices, salt and pepper. Roast for a further 20 minutes.
Step 3
Meanwhile, add the cooked quinoa and lentils to a large bowl and mix in the kale and cabbage.
Once the veg is cooked and cooled slightly, mix into the salad with the leaves, quinoa and lentils.
Dressing
Step 1
Simply mix everything together until smooth. Taste and add a pinch of salt and pepper, if needed. If it's too thick, stir in some more hot water.
Step 2
Pour over the salad and use your hands to rub and mix it in well.
Step 3
Serve and enjoy! Can be kept in a container in the fridge for up to three days.
Kcal 355
Carbs 44g
Protein 18g
Fat 15g