Autumn Salad with Tahini Dressing
a nutrient-packed vegetable bowl
50 min
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 gquinoa
-
200 gpumpkin
-
1corn cob
-
100 gsmoked tofu
-
0.5avocado
-
1 handfulbaby spinach
For the marinade:
-
1 tspolive oil
-
1 tbspwater
-
0.5 tspmaple syrup
-
1 tspsalt
-
1.5 tspgaram masala
-
0.5 tspred chili flakes
For the tahini dressing:
-
20 gtahini
-
1 tspVegan Protein Neutral
-
25 mlwater
-
0.5 clovegarlic
-
1 tbsplemon juice
-
5 gfresh coriander leaves (cilantro)
-
5 gfresh parsley
pepper
-
optional toppingsfresh coriander, fresh parsley, pomegranate seeds, beetroot hummus
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Total price incl. VAT,
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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