Plant Powered Crisp and Vibrant Spring Salad

Course Snacks

Prep Time 15

Cook Time 22

Total Time 1 10

Servings 4 servings

Calories 300kcal

2 cups sweet potato, cubed 14 ounces extra firm tofu, cubed avocado oil for roasting 1 bunch lacinato kale, thinly sliced 2 cups strawberries, halved 1 cup blueberries 1/3 cup finely diced red onion 2 cups sliced cucumber 1 cup crumbled vegan feta for the dressing: 1 handful of basil 1/4 cup vegan coconut yogurt (or vegan mayo) 1 tbsp dijon mustard 1 tbsp maple syrup 1 tbsp miso paste 1/2 tbsp minced garlic 1/4 hummus of choice 1/4 cup vegetable broth sea salt and pepper to taste

preheat the oven to 400°F (200°C). toss the cubed sweet potato and tofu together in avocado oil and spread them out on a baking sheet.
roast in the preheated oven for about 22 minutes, or until the sweet potatoes are tender and slightly browned. allow them to cool.
in a large salad bowl, combine the cooled roasted sweet potatoes and tofu with the thinly sliced kale, halved strawberries, blueberries, diced red onion, sliced cucumber, and crumbled vegan feta.
for the dressing, blend together the basil, vegan coconut yogurt (or vegan mayo), dijon mustard, maple syrup, miso paste, minced garlic, hummus, and vegetable broth until smooth. season with salt and pepper to taste.
drizzle the dressing over the salad and toss until everything is evenly coated.
serve immediately and enjoy your plant-powered crisp and vibrant spring salad!