Sweet Potato, Avocado, Lettuce, Broccoli and Tofu Salad

Ingredients

• Sweet Potato1/2 medium (90 g)
• Avocado1/4 count (60 g)
• Brussels Sprouts1/2 cup (45 g)
• Lettuce1 cup (35 g)
• Broccoli1/2 cup (45 g)
• Tofu150 g
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Mustard1/2 tablespoon (7 g)
• Stevia1 packet (1 g)

Instructions

1. 1

   Step 1

   Wash, peel and cut the sweet potato into pieces.

2. 2

   Step 2

   Boil water with a little salt and add the sweet potato once boiling.

3. 3

   Step 3

   Cook the sweet potato for 8-10 minutes and remove before it is too soft.

4. 4

   Step 4

   Stop cooking with cold water and drain well. Simultaneously, boil salted water in another pot. Meanwhile, cut the broccoli into small florets. If desired, you can add brussels sprouts.

5. 5

   Step 5

   When the water reaches boiling point, add and cook for 4 minutes. Next, remove and drain well.

6. 6

   Step 6

   Drain the tofu well and cut into sticks. Optional: Brown on both sides in a pan over high heat with a little olive oil.

7. 7

   Step 7

   Peel the avocado and slice it.

8. 8

   Step 8

   Make the dressing by mixing olive oil, lemon juice, mustard, stevia, salt and pepper to taste. If you wish, you can add a little oregano.

9. 9

   Step 9

   In a bowl place all the ingredients and mix with the dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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