Autumn Salad with Tahini Dressing

a nutrient-packed vegetable bowl
icon 50 min
Herbstsalat ©foodspring
Our autumn salad will brighten up your kitchen. This lunch bowl brings the entire rainbow out! Tender oven-roasted vegetables, creamy beetroot hummus, and a homemade tahini dip turn your lunch into a bright and flavorful experience for all the senses.

Ingredients

2 Persons

For the bowl:

  • 150 g
    quinoa
  • 200 g
    pumpkin
  • 1
    corn cob
  • 100 g
    smoked tofu
  • 0.5
    avocado
  • 1 handful
    baby spinach

For the marinade:

  • 1 tsp
    olive oil
  • 1 tbsp
    water
  • 0.5 tsp
    maple syrup
  • 1 tsp
    salt
  • 1.5 tsp
    garam masala
  • 0.5 tsp
    red chili flakes

For the tahini dressing:

  • 20 g
    tahini
  • 1 tsp
    Vegan Protein Neutral
  • 25 ml
    water
  • 0.5 clove
    garlic
  • 1 tbsp
    lemon juice
  • 5 g
    fresh coriander leaves (cilantro)
  • 5 g
    fresh parsley

pepper

  • optional toppings
    fresh coriander, fresh parsley, pomegranate seeds, beetroot hummus
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Recipe Overview

Goal
muscle_building
Total time
50 min
Difficulty
easy

Nutritional value, per portion

Protein
25g
Carbs
62g
Fat
25g
Calories
588 kcal