Vegan Spicy Sabzi Salad {Sweetgreen Copycat!}
Author: Whisk & Shout
Recipe type: Salad, Lunch, Dinner
Prep time:
Cook time:
Total time:
Serves: 2-3
- 2½ cups baby kale
- 2-3 basil leaves
- 2-3 mint leaves
- 7 oz tofu
- 1 tbsp olive oil
- ¼ cup broccoli florets
- 1 tsp crushed red pepper
- 1 tsp sea salt
- 1 tsp garlic powder
- ¼ cup shredded carrot
- 2 radishes, sliced
- 1 tsp chia seeds
- ⅓ cup shredded carrots
- 3 tbsp olive oil
- 2-3 basil leaves
- 1 mint leaf
- ½ of a jalapeno, seeded and trimmed
- Juice of half a lime
- 1 tsp sea salt
- Preheat oven to 350°F and like a baking sheet with parchment paper.
- Cut tofu into small cubes and toss with broccoli florets, olive oil, crushed red pepper, salt, and garlic powder.
- Bake in preheated oven on baking tray for 12-15 minutes.
- Combine all dressing ingredients in a food processor and process until liquid, scraping down the sides of the processor if necessary.
- In a large bowl, toss baby kale with mint and basil leaves, shredded carrots, and radishes. Add dressing and tofu & broccoli mixture and mix well.
- Sprinkle with chia seeds before serving!
Recipe by Whisk & Shout at https://whiskandshout.com/vegan-spicy-sabzi-salad-sweetgreen-copycat/
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