Spinach and wild garlic salad with oven roasted butternut, sweet potato, tofu and chickpeas

main ingredients:

  •  2 cups of fresh baby spinach
  •  2 cups of fresh wild garlic
  •  1/2 butternut squash
  •  1 large sweet potato
  •  1/2 pack firm tofu
  •  1 can chickpeas
  •  1 cup quinoa 
  •  fresh rosemary leaves 


chickpea water, pinches of salt, pepper, cardamom, cinnamon, ginger, red chili flakes, splash of white balsamic vinegar, 1 tbsp white miso 

yoghurt dressing:

1/2 cup soya yoghurt, juice of 1/2 lemon, 2 tbsp tahini, 1 tbsp chili sauce (I used Tabasco), some salt and pepper, some sprinkles of onion and garlic powder 


black sesame, homemade cashew „parmesan“, some dried red berries 


  1.  dice butternut, sweet potato, tofu and add together with chickpeas to a baking pan
  2.  add marinade and rosemary leaves, stir well
  3.  bake for about 50min on 180°C 
  4.  meanwhile prepare greens, as well as the yoghurt dressing and add to a bowl
  5.  cook quinoa and add it to the bowl as well
  6.  if the veggies are done, add them warm to the salad, add yoghurt dressing + toppings

p.s. think fresh raspberries or pomegranate seeds would work well in it too but I just used the stuff I had at home anyways.

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