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 

marinade:

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 

toppings: 

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

method:

  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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