Grounding Winter Salad

Nothing better than a hearty & grounding salad in the winter. I love mixing warm and cold elements for a nourishing lunch salad and this bowl is the perfect mix of greens, root veggies, plant-protein and good fats that will keep you full for long but still leave you light and energized.

Serves two.

Ingredients: (preferably organic)

• 4 cups kale, de-stemmed & in small pieces
• a splash of olive oil
• a squeeze of lemon juice
• a pinch of pink Himalayan salt
• 1 block smoked tofu, cubed
• 1 sweet potato, peeled & cut into strips
• 1 pack broccolini, washed & trimmed
• a splash of avocado oil
• a sprinkle of pink Himalayan salt

Tahini Dressing

• 2 tbsp white tahini
• 1 tbsp lemon juice
• 4 tbsp cold water
• a pinch of pink Himalayan salt

• 1 avocado, cubed
• hemp seeds, for garnish

Directions:

01. Pre-heat the oven to 200 degrees.

02. On a parchment paper lined baking sheet, spread the sweet potato strips and sprinkle with avocado oil and a bit of salt. Bake for 35 minutes.

03. Add the tofu cubes and broccolini for the last 20 minutes, also drizzled with a bit of oil and a sprinkle of salt.

04. Massage the kale with olive oil, lemon juice and salt until tender.

05. Make the dressing by combining all ingredients in a bowl and mix with a fork until creamy.

06. When the veggies & tofu are done, arrange the kale in two bowls, top with sweet potato, broccolini and crispy tofu. Garnish with avocado and hemp seeds and drizzle with your creamy tahini dressing.