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5 star rated

Vegan Salad

Ideal for using fall season veggies
Course Main Course, Salad
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1
Calories 1858kcal

Ingredients

1. Spiced Sweet potato recipe -

  • 4-5 Sweet potato small
  • 1/2 1 tsp Chili powder or paprika (as per tolerance)
  • 1/3 tsp Turmeric powder
  • Salt to taste
  • Curry leaves few or any fresh herb of your choice
  • Cooking oil - as required for shallow frying Use non stick pan and least amt of oil

Quinoa -

  • 1 cup Quinoa : Mix of red and white (Instant variety used here) cook as per package instruction
  • Salt & pepper to taste

Edamame -

  • 1/2- 1 cup Edamame (Frozen)
  • Salt and pepper to taste

Flavorings - (Do not skip)

  • 1-2 tsp Chili oil or Garlic oil -FOR VEGANS
  • 1-2 tsp Ghee - FOR VEGETARIANS

Garnishes

  • 8-10 Cashew nut (roasted or plain as per taste)
  • 2-3 Mini sweet peppers different colors

Optional -

  • Pickled beet or Gerkins as per taste

Instructions

  • As 3 parts of the salad are cooked Do all three in different burners to save time
  • Steam or boil the sweet potato until half done carefully peel off the skin and slice into thick rounds and marinate with powders given above in ingredients and keep aside for few minutes. (To save time do this ahead of time too)
  • Shallow fry in batches in medium hot oil until both sides are brown and crisp in a low to medium heat. Finally cut curry leaves into bits fry that in remaining oil to crisp toss along with the fried sweet potatoes gently .OR Bake until both sides are brown n crisp.
  • Meanwhile cook the Quinoa adding salt and pepper as per package instructions. Keep it covered and warm.
  • Cook the edamame in enough waterto submerge (adding salt if required). Once soft remove from heat drain off all the water and some pepper powder and olive oil or flavoring oil of your chice and leave aside to cool down. (Heat ensures the bean absorbs all the flavors)
    Make sure the shape and skin is intact and not over cooked and mashed.
  • Once all the ingredients are ready. Assemble everything in a each bowl. Drizzle the flavoring oil and serve immediately.
    Refrigerate leftovers makes ideal filling lunch box idea too.

Notes

  • Cook all the ingredients simultaneously.
  • If using longer cooking fall vegetables do it before hand and keep just the baking or shallow frying part to be done just before serving. This way all the ingredients get ready at the same time and everything is at the right temperature.

Nutrition

Calories: 1858kcal | Carbohydrates: 323g | Protein: 67g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 573mg | Potassium: 5290mg | Fiber: 54g | Sugar: 46g | Vitamin A: 130917IU | Vitamin C: 108mg | Calcium: 517mg | Iron: 20mg