With a thick tofu cheese acting as queso and Mexican flavors, this sweet potato rainbow salad is something different to try for lunch this week. This dish is great for meal prep in jars or containers that will last three to four days in the fridge.
Ingredients
- 200 g quinoa
- ½ vegetable stock cube or 1 tsp vegetable bouillon powder
- 2 medium sweet potatoes
- 2 tbsp olive oil plus extra for drizzling
- ½ small red cabbage
- Juice of 2 limes
- 100 g fresh sweetcorn
- 1 red chili finely chopped
- ½ tsp agave syrup
- 1 x 400g can black beans
- 1 red bell pepper sliced
- 2 handfuls of kale washed, stems removed, chopped, lightly massaged in olive oil
- Few fresh coriander leaves
- Small handful of pumpkin seeds
- Salt and black pepper
For the thick tofu cheese
- 250 g firm smoked tofu
- 3 tbsp nutritional yeast
- 2 garlic cloves
- 1 tsp onion powder
- ⅓ tsp salt
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- 1 tbsp olive oil
- 1 tbsp water plus more to loosen if needed
Instructions
- Preheat the oven to 180°C fan/200°C/gas mark 6.
- Cook the quinoa according to the packet instructions, adding the stock to the water for flavor.
- Chop the sweet potatoes into 1–2cm (½–¾in) irregular chunks (no need to peel if organic, just give them a good wash), then add to a baking tray with a drizzle of olive oil and salt. Roast for about 20 minutes, or until lightly browned.
- To a small, high-powered bullet blender, add all the tofu cheese ingredients and pulse to combine. Season to taste. It will be thick – it’s intentional!
- Shred the red cabbage into a small bowl with a potato peeler, then add half the lime juice, a pinch of salt and pinch together with your fingers until it turns a pinky- purply shade. Set aside in the fridge.
- Heat a dry non-stick frying pan on a medium-high heat and add the sweetcorn. Fry with a pinch of salt, for around 10–12 minutes until lightly charred, then take off the heat and set aside.
- Now for the sweet potato marinade. In a small bowl, whisk the 2 tablespoons of olive oil, the remaining lime juice, the red chili, a pinch of salt and agave syrup together. Pour over the roasted sweet potato and carefully toss to cover.
- Time to assemble the jars: put the cooked quinoa in first, then the black beans, sweet potato, tofu cheese, red pepper, kale, red cabbage, charred corn, coriander and pumpkin seeds.