Meal Prep Kale Salad
Ingredients
- Shredded kale
- Sautéed tofu
- Tri-color quinoa
- Cucumber
- Tomato
- Roasted sweet potato
- Dairy-free feta
- Sunflower seeds
Dressing
- Olive oil
- Balsamic vinegar
- Salt
Preparation
Shred and massage the kale if it is not finely shredded.
Sauté the tofu until golden brown.
Cook the tri-color quinoa according to package instructions.
Chop the cucumber and tomato into bite-sized pieces.
Roast the sweet potato until tender.
Prepare the balsamic vinaigrette by mixing olive oil, balsamic vinegar, and salt.
Assemble all ingredients in a bowl and toss with the dressing.
Tips
Massage your kale if you’re not finely shredding it.
Make dressing in the bottom of the bowl to avoid dirtying an extra dish.
Use a hearty green like kale to prevent sogginess in the fridge.
