MY FAVOURITE SEASON IN A BOWL:
the Ultimate Autumn Salad
This colourful salad is packed with protein, plants, and fibre, and is perfect for meal prepping. For a salad, it’s very warm and cosy.
Makes: 3 servings
Total Time: 30 min
INGREDIENTS
1 jar/tin (400g) chickpeas, drained & rinsed
1 medium sweet potato, chopped into small pieces
1 block (200g) tempeh
1 tsp smoked paprika
½ tsp garlic granules
Drizzle of olive oil
Pinch of salt and pepper
DRESSING2 tbsp extra virgin olive oil
1 tbsp lemon juice (about ½ lemon)
1 tsp whole grain dijon mustard
1-2 tsp maple syrup (to taste)
Pinch of salt and pepper
100g kale, chopped
250g cooked quinoa (I used a pouch)
90g pomegranate seed
100g feta to top
Optional pumpkin seeds to top
Hummus to serve
METHOD
Pre-heat the oven to 180°C.
Add the tempeh, chickpeas, and sweet potato to a large baking dish. Season with smoked paprika, garlic granules, salt, pepper, and a drizzle of olive oil. Mix well and bake in the oven for around 30-40 minutes until the sweet potato is soft. Mix halfway through.
Make the dressing in a small bowl by mixing all the ingreditents together.
Prep the salad in a big bowl by mixing the kale, cooked quinoa, baked chickpeas, sweet potatoes, and tempeh, pomegranate seeds and feta. Drizzle over the dressing and mix well until the salad is fully coated. Optionally sprinkle with some pumpkin seeds.
Serve with a large dollop of your favourite hummus.
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Per Bowl
Calories: ~647 kcal
Protein: ~31.4g
Carbohydrates: ~ 68.8g
Fibre: ~15.3g
Fat: ~28.8g
Iron: ~6.4 mg
Calcium: ~360 mg
Potassium: ~1140 mg
Magnesium: ~ 172mg
Zinc: ~ 3.5 mg
Vitamin C: ~37 mg
All values are an estimate.
These recipes are provided for inspiration. They are not prescriptive meal plans or serve as medical advice. We encourage you to listen to your body, honour your hunger and fullness, and adapt meals to suit your individual needs and preferences.
