I’m sharing one of my favorite plant-based dinner recipes, that not only is packed with protein and great for blood sugar balance, but its also rich in glutathione which helps support your body’s detox pathways. So it’s the ultimate detox-friendly, balanced, filling meal for when you want an easier-to-digest vegan lunch or dinner.
Caulflower florets, chickpeas, tofu and red onion are tossed in a blend of zesty seasonings and roasted to perfection, then served with fresh greens, avocado, and my go-to tahini lemon dressing.
This salad is also super versatile. I often add in arugula or kale to the base of leafy greens. And for an extra antioxidant boost, I’ll add some turmeric to the tahini dressing, and someitmes some cilantro, too. I also often swap the chickpeas for white cannelini beans or lentils, and swap the cauliflower for broccoli.
Here is the recipe (I’m sharing in both English and Spanish), and remember, feel free to switch it up a bit (maybe get inspired by my suggested variations above).
Cauliflower Chickpea Avocado Salad - with Tofu
Ingredients (serves 2-3):
1 medium/large cauliflower cut into florets
½ - 3/4 cup cooked chickpeas
1 block 12-ounce tofu, or about 2/3 of a 16oz block of tofu
½ small red onion thinly sliced
Avocado oil and/or olive oil (about 1.5-2 tablespoons total)
Mix of spices: 1 teaspoon pink sea salt + 1/4 teaspoon black pepper, 3/4 teaspoon ground cumin, and ½ teaspoon each: garlic powder, onion powder and smoked paprika
2 teaspoons coconut aminos (for the tofu)
1 small head lettuce/baby greens of choice (or 6 ounces arugula or kale, or a mix of these)
1 cup (aprox) of ripe avocado slices (about 1 medium Hass avocado)
To serve:
Tahini dressing (I use about 3 tbsp total, roughly 1 tbsp per serving)*
fresh cilantro and/or microgeens
*For the Tahini dressing, I mix aprox 2 tbsp Tahini, 1 tbsp lemon juice, 1 tsp ACV (raw apple cider vinegar), 1 small garlic clove, 1 tbsp water, 2 tbsp extra virgin olive oil, pinch of sea salt and pepper, to taste. I also like to add a pinch of turmeric and cumin. Or other times I’ll add some fresh cilantro.
Instructions:
Prep: cut cauliflower into florets discarding big stems, and separately cut tofu into cubes (about 10-12 oz).
In a small bowl combine spices: 1 teaspoon salt, 1/4 tsp black pepper, 3/4 tsp cumin, and 1/2 tsp each: smoked paprika, garlic powder and onion powder.
Heat oven to 400 F. In a large mixing bowl, add the cauliflower florets, 1 tsp olive oil, and 1/2 the mixture of spices. Toss gently until combined, then spread the mixture on a lined baking sheet (option to first spray baking sheet with avocado oil, or line with parchment paper), and place in oven.
In the same bowl (that you used to mix cauliflower with spices), add the tofu cubes, add 2 teaspoons of coconut aminos, and toss with 1/2 of the remaining spice mixture. Place on another lined (or greased) baking sheet, and add to the oven (to bake at same time as cauliflower)
While cauliflower and tofu are in the oven, add the chickpeas to same bowl (that you used to mix cauliflwoer and tofu) and toss with 1 tsp olive oil and the leftover spice mixture.
After the cauliflwoer and tofu have been roasting for 12-15 mins, remove tray with tofu, flip the tofu, then add the chickpeas to the tray, and place back in oven. Then remove the tray with cauliflower, add the sliced red onion, toss, and return to oven.
Bake (both trays) for another 10-15 mins. (Test to see if cauliflower is soft yet crispy after 10 mins, otherwise leave another 5 extra mins). When done, remove both trays and allow to cool.
In a large bowl or serving plate, add the greens, and layer with the roasted veggies, chickpeas and tofu, avocado slices, and decorate with some fresh herbs or microgreens. Drizzle with the tahini dressing and enjoy!
RECETA EN ESPANOL:
Ensalada de coliflor, garbanzos y aguacate con tofu
Ingredientes (sirve 2-3):
1 coliflor mediana cortada en ramilletes
½ a 3/4 taza de garbanzos
Aprox 10-12 onz tofu (aprox 2/3 de un bloque de tofu de 16oz)
½ cebolla roja pequeña cortada en rodajas finas
aceite de oliva extra virgen y/o aceite de aguacate para cocinar
Mezcla de especias: 1 cucharadita de sal marina + 1/4 cucharadita de pimienta negra, 3/4 cucharadita de comino molido y ½ cucharadita de cada uno: ajo en polvo, cebolla en polvo y pimentón (paprika) ahumado
2 cucharaditas de coconut aminos para el tofu
1 lechuga pequeña (opcion de usar rúcula, kale, o una mezcla de estas)
½ cebolla roja pequeña cortada en rodajas finas
1 taza de aguacate en rodajas
Para servir:
Aderezo de tahini de Balance Food (sugiero 2-3 cucharadas en total, o aprox 1 cucharada por porción)
hierbas frescas o microgreens
Instrucciones:
Preparación: Cortar la coliflor en ramilletes, descartando los tallos grandes, y cortar el tofu por separado en cubos. Cortar cebolla morada en rodajas finas.
En un tazón pequeño, mezclar las especias: 1 cucharadita de sal, 1/4 de cucharadita de pimienta negra, 3/4 de cucharadita de comino y 1/2 cucharadita de pimentón, ajo en polvo y cebolla en polvo.
En un tazón de mezclar grande, añadir los ramilletes de coliflor, 1 cucharadita de aceite de oliva, y la 1/2 de la mezcla de especias. Mezclar suavemente hasta que se integren, luego extender la mezcla en una bandeja para hornear y rociar con aceite de aguacate. Calentar el horno a 400 F y meterlo en el horno.
En el mismo tazón, agrega los cubos de tofu, mézclalos con 1/2 de mezcla restante de especias, y añade 2 cucharaditas de coconut aminos, y 1 cucharadita de aceite de oliva. Extiende los cubos de tofu en otra bandeja para hornear. Agrega la bandeja de tofu al horno.
Ahora, mientras las bandejas de coliflor y tofu están en el horno, agrega los garbanzos al tazón de mezclar y mézclalos con lo que queda de la mezcla de especias. Reserva.
Después de 15 minutos, quita la bandeja del tofu, dar vuelta a los cubos, y agrega los garbanzos a la bandeja; volver a meter al horno. Luego quita la bandeja con la coliflor, agrega la cebolla morada en rodajas, mezcla todo, y regresa la bandeja al horno. Hornear por otros 10-15 minutos. Cuando estén listos, retira ambas bandejas y déjalos enfriar.
En un tazón grande o plato para servir, agrega las hojas verdes, y cubre con aguacate, vegetales, garbanzos y tofu asado. Rocía con el aderezo de tahini, y decorar con microgreens y/o hierbas frescas, y ¡a disfrutar!
If you want to delve deeper into the topics of detox, longevity, improving your digestion, incorporating healthier routines, having a healthier kitchen and home, balancing hormones while attaining your optimal weight (and more!) - and using this info to create a personalized plan for yourself, an upgrade to your current wellness plan - then you MUST apply for my once-a-year Wellness Warrior Small Group coaching program!