Autumn Salad with Tahini Dressing

a nutrient-packed vegetable bowl

An autumn salad with slices of pumpkin, pink beetroot hummus, and spinach leaves in a white bowl.
Goal muscle_building
Total time 50 mins
Difficulty Easy
Nutritional value (per portion)
kcal 588
Protein 25 g
Fat 25 g
CARBOHYDRATES 62 g
Ingredients …

2 Persons

You will need

1.
For the bowl:
150 g quinoa
200 g pumpkin
1 corn cob
100 g smoked tofu
0.5 avocado
1 handful baby spinach

2.
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

3.
For the tahini dressing:
20 g tahini
1 tsp Vegan Protein Neutral
Vegan Protein Neutral
Vegan Protein Neutral
100% plant-based protein
3.8/5
24.9900
600g
()
25 ml water
0.5 clove garlic
1 tbsp lemon juice
5 g fresh coriander leaves (cilantro)
5 g fresh parsley
salt
pepper
optional toppings fresh coriander, fresh parsley, pomegranate seeds, beetroot hummus

Autumn Salad with Tahini Dressing

a nutrient-packed vegetable bowl

By: Anne-Sophie Hoffman
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.

Preparation

  • Preheat the oven to 220° C.
  • Ingredients:
    200 g pumpkin
    Cut the pumpkin into bite-sized pieces.
  • Ingredients:
    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
    In a small bowl, mix together all the ingredients for the marinade.
  • Put the pumpkin pieces on a sheet of parchment paper on a baking sheet. Cover with the marinade. Roast the pumpkin for 40 minutes at 220° C.
  • Ingredients:
    150 g quinoa
    Meanwhile, cook the quinoa according to the directions on the package.
  • Ingredients:
    100 g smoked tofu, 1  corn cob
    Cut the smoked tofu into bite-sized pieces. Slice the corn kernels off of the cob.
  • Ingredients:
    0.5 tsp Coconut oil, 1 tsp soy sauce, salt, pepper
    Warm the coconut oil in a hot pan. Add the smoked tofu and the corn. Saute for about 5 minutes. Add the soy sauce, and season with salt and pepper.
  • Ingredients:
    20 g , 1 tsp Vegan Protein Neutral, 25 ml water, 0.5 clove garlic, 5 g fresh coriander leaves, 5 g parsley, salt, pepper
    Now make the tahini dressing: Mix all the ingredients in a high-powered blender. Blend until well mixed.
  • Ingredients:
    0.5  avocado
    Cut the avocado in half. Slice into thin slices.
  • Ingredients:
    1 handful baby spinach
    Now put together the autumn salad. In a bowl, arrange the baby spinach, quinoa, corn, smoked tofu, pumpkin, and avocado.
  • Drizzle with the green tahini dressing. Garnish with fresh herbs, pomegranate seeds, and beetroot hummus.
  • Enjoy!
Our tip Autumn Salad with Tahini Dressing

Our Tip: Winter Buddha Bowl instead of a fall salad

When autumn nears its end and winter approaches, switch on over to our Winter Buddha Bowl.
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