A colorful, satisfying, oil-free salad packed with plant-based goodness. Perfect for meal prep!
This is exactly the kind of salad I love making when I want something fresh, delicious, and filling. Roasted sweet potatoes, quinoa, crispy tofu, and crunchy vegetables come together with a simple tangy dressing. Make one big bowl and enjoy two generous lunches!
Servings: 2 generous portions
Ingredients
1 large sweet potato, peeled and cubed
½ cup dry quinoa
1 block firm tofu
3 Persian cucumbers, chopped
10 oz cherry tomatoes, halved
4 green onions, sliced
Dressing
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp maple syrup
Salt and pepper, to taste
Splash of water
Instructions
1. Cook the quinoa according to package instructions and let cool.
2. Press and cube the tofu. Roast the sweet potato and tofu at 425°F for 25–30 minutes, until golden and tender. No oil needed!
3. Chop the cucumbers, tomatoes, and green onions.
4. Whisk together the Dijon mustard, apple cider vinegar, maple syrup, salt, pepper, and a splash of water.
5. Add everything to one large bowl, pour over the dressing, and toss well.
6. Divide into 2 generous servings. One for today, one for tomorrow!
Enjoy!
Want more easy meals for weight loss?
My 7-Day Weight-Loss Meal Plan takes the guesswork out of planning your meals, with simple, satisfying plant-based recipes and easy meal prep.