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Salad Bowl
Servings:
4
bowls
Calories:
603
kcal
Ingredients
Base
4
cups
cooked Tri Colour Quinoa
Pepitas to garnish
Radish finely sliced to garnish
Tofu Mayonnaise: (makes enough for recipe and a little extra)
300
g
Silken Tofu
1
Bulb
roasted Garlic
1
Lime
Juice and zest
1
tsp
Maple Syrup
Salt and pepper to taste
Roasted Pumpkin:
4
cups
Pumpkin
cubed
1
tsp
Coconut oil
Kale salad:
1 ½
cups
Tuscan Kale
stems and spine removed and finely sliced
1
cup
Red Cabbage
shredded
1
can
Chickpeas
drained
½
cup
Tofu Mayonnaise
Instructions
Tofu Mayonnaise Instructions:
Place garlic in alfoil and drizzle with Olive oil. Wrap alfoil around garlic and place in a moderate oven for 15 – 20 min until caramelised.
Squeeze cloves out of bulb into a food processor and add all other ingredients. Process until blended into a smooth mayo.
Roasted Pumpkin Instructions:
Heat oven to a moderate temp.
Instructions: Line baking tray, place pumpkin on tray and finely coat with Coconut oil.
Roast until golden brown.
Kale salad Instructions:
In a bowl add all Kale salad ingredients and work through the mayonnaise until everything is nicely coated.
Notes
To construct Salad Bowl - Place Quinoa evenly in individual bowls. Top evenly with Kale salad, roasted pumpkin and sprinkle with Pepitas and radish.