Spinach-arugula salad with orange oven veggies, tofu, lentils and chickpeas

Spinach-arugula salad with orange oven veggies, tofu, lentils and chickpeas

ingredients baking sheet:

  •  1/2 small hokkaido pumpkin diced
  •  1 medium sweet potato diced
  •  2 medium carrots 
  • 1 can chickpeas
  •  1/2 cup pre-cooked brown lentils
  •  2 cups frozen spinach 

 veggie-marinate:

  •  chickpea water
  •  1/4 cup white balsamic vinegar
  •  1 tbsp chili sauce (I used Tabasco)
  •  1,5 tbsp Miso
  •  2 tbsp Tamari
  •  some more salt and ground black pepper
  •  classic pumpkin spices, 1 tsp onion powder, 1 tsp garlic powder

ingredients dressing:

  •  2 tbsp flaxseed oil
  •  1/2 cup soya yoghurt 
  •  1 tbsp peanut butter powder
  •  splash tabasco
  •  juice of 1/2 lemon
  •  pinch of s+p
  •  1/4 freshly chopped cilantro 

salad:

  • arugula, baby spinach washed – 2 cups spinach, 1 cup arugula

method:

  1. prepare veggies + marinate
  2. place into preheated oven for about 40 min 
  3. meanwhile prepare dressing
  4. add frozen spinach to the sheet, mix well
  5. roast for another 10-15 min until soften and golden brown
  6. place the salad in a bowl, top with warm veggies and dressing (+ sesame seeds)

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