Southwest Salad
Description
Loaded High Protein Southwest Salad With Creamy Hemp Dressing
This salad is a nutrition powerhouse. It has tons of color offering massive phytonutrients & protective benefits from soy. Essential fats and protein come from the hemp dressing, which tastes just like good ole’ fashioned ranch but is much better for your body.
Ingredients
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1 large sweet potato
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3 cups red cabbage, sliced
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1 cup massaged with lemon, chopped curly kale with stems removed
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1 can drained, rinsed black beans
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1 package extra firm tofu, crumbled on cookie sheet
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2 tablespoons each of olive oil, nutritional yeast, tamari
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1 tsp liquid smoke
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1 tsp each: smoked paprika, onion powder, garlic powder, chili powder
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1 cup diced red pepper
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1 cup diced green pepper
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¾ c frozen corn, thawed
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½ c sliced black olives
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¼ c chopped green onions
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1 c sliced grape tomatoes
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½ c diced red onion
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1 ½ c cooked quinoa
Dressing ingredients:
- 1 c hemp seeds
- ¼ olive oil
- 1 tsp dijon mustard
- 1 clove garlic
- ½ tsp onion powder
- 1 lemon
- ½ c Chopped assorted fresh
- herbs~ parsley, cilantro, dill
Instructions
Make crumbled tofu paste:
- preheat oven to 350
- add to small bowl to make paste: the 2 tbsp of nutritional yeast, tamari, olive oil, 1 tbsp liquid smoke, ½ tsp salt, ¼ tsp ground pepper, 1 tsp each of smoked paprika, onion, chili powder and garlic powder and liquid smoke.
- Massage paste into the tofu spread onto even layer onto the parchment paper lined cookie sheet.
- Bake for 20 min or until golden browned.
Make the Hemp Dressing in high speed blender:
- Combine hemp seeds, ¼ c olive oil, 1 tsp dijon mustard, 1 tsp onion and garlic powders, 1 clove garlic and chopped assorted fresh herbs (or 1 tsp of each of dried herbs) work well too.
- Blend on high speed until smooth and creamy.
- Add 1 lemon juiced and season with more salt/pepper if desired.
- Add water if needed but will thicken with some time.
- Enjoy the amazing ranch taste yet it is totally healthy.
Roast sweet potatoes covered lightly in olive oil in 400 degree oven for 20 or until fork tender.
Assemble salad as follows in 4 32 jars or tupperware containers for meal prep:
- Layer dressing on bottom, followed by cabbage and kale, sweet potato, quinoa, crumbled tofu, black beans, diced peppers, olives tomatoes, red onions and snipped green onions.
- Option to serve with crushed tortilla chips and avocado, lime wedge
