Green Salad with Tofu, Avocado and Sweet Potato

Ingredients

• Tofu200 g
• Avocado1/2 count (120 g)
• Spinach1 cup (30 g)
• Sweet Potato1/2 medium (90 g)
• Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you can replace the indicated amount of spinach with a combination of leafy greens, such as lettuce, arugula, watercress, etc.

2. 2

   Step 2

   Place a pot with water over high heat. In the meantime, peel and dice the sweet potato.

3. 3

   Step 3

   Once boiling, add the sweet potato. Let boil for 8-10 minutes. Remove and drain.

4. 4

   Step 4

   Next, heat half of the oil in a pan over high heat. Meanwhile, drain and cut the tofu into bites.

5. 5

   Step 5

   Once heated, add the tofu and sweet potato. Cook for 2-3 minutes per side over medium heat.

6. 6

   Step 6

   Peel and cut the avocado into small pieces.

7. 7

   Step 7

   Serve the green salad with tofu, avocado and sweet potato. Season with the remaining oil, lemon juice, salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Green Salad with Tofu, Avocado and Sweet Potato can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.