Autumn Salad

This colourful autumn salad is packed with protein, plants, and fibre, and is perfect for meal prepping.

By @dr.emily.nutrition

Original recipe source

Cook time: 40 minutes

Servings: 3

Ingredients

• 200 g tempeh
• 400 g chickpeas, drained & rinsed
• 1 medium sweet potato, chopped into small pieces
• 1 tsp smoked paprika
• 0.5 tsp garlic granules
• 0 salt
• 0 pepper
• 0 olive oil
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp whole grain dijon mustard
• 0 maple syrup
• 0 salt
• 0 pepper
• 100 g kale, chopped
• 250 g cooked quinoa
• 90 g pomegranate seeds
• 100 g feta
• 0 pumpkin seeds
• 0 hummus

Instructions

1. Pre-heat the oven to 180°C.
2. Add the tempeh, chickpeas, and sweet potato to a large baking dish.
3. Season with smoked paprika, garlic granules, salt, pepper, and a drizzle of olive oil.
4. Mix well and bake in the oven for around 30-40 minutes until the sweet potato is soft.
5. Mix halfway through the baking time.
6. Make the dressing in a small bowl by mixing extra virgin olive oil, lemon juice, whole grain dijon mustard, maple syrup, salt, and pepper together.
7. Prep the salad in a big bowl by mixing the kale, cooked quinoa, baked chickpeas, sweet potatoes, tempeh, pomegranate seeds, and feta.
8. Drizzle over the dressing and mix well until the salad is fully coated.
9. Optionally sprinkle with some pumpkin seeds.
10. Serve with a large dollop of your favourite hummus.