power up your lunch — with this colorful superfood salad

Too often, salads just don’t satisfy when served as a main dish. I love salads for lunch, or even a light supper, they can leave me hungry or looking to snack shortly thereafter. When I make an effort to include a good protein source, include a mixture of raw and cooked vegetables, as well as adding something crunchy to the mix — I’m totally satiated and content. This vibrant salad is not only rich in colors and textures, but also full of protein, fiber, and healthy fat that will fill you up and keep blood sugars stable.

I featured this recipe at a ‘Superfoods’ class – with the particular point of interest being the hemp tofu. This was a new food to most of the participants — and was generally well liked! Hemp is a really wonderful green protein source: meaning it’s alkaline and a great option for a plant-based diet.  Living Harvest makes the Hemp Tofu, and you can find it near the traditional tofu at natural foods stores. It has a nutty taste, and a denser texture than soy tofu. I like marinating it with coconut aminos , which is a soy sauce substitute. It’s sweeter than traditional soy sauce, and a great option for those reducing or eliminating soy. The recipe is included to add to the salad, but you can omit and it would still be great.

If you don’t already have roasted sweet potatoes, cut them into half moons, toss with oil (coconut or olive) and salt and place them on a parchment lined baking sheet. Bake at 400 for about 18-20 minutes, until potatoes are fully cooked.

Want to learn more green protein options? Join me April 7 for a cooking class at Whole Foods!

Power Kale Salad with Sweet Potato + Hemp Tofu


1 bunch lacinato kale, stems removed and chopped into thin ribbons
1 cups thinly sliced red cabbage (about ¼ cabbage)
3 tablespoons lemon juice
2 tablespoons olive oil
¼ teaspoon sea salt
1 cup roasted sweet potatoes, cut into ½ moons
½ avocado, cubed
¼ cup hemp seeds
¼ cup sunflower seeds


Add kale and cabbage to a large bowl. Juice lemon over greens, and add olive oil and sea salt. Use clean hands to ‘massage’ greens.

Add sweet potatoes, avocado, and seeds to salad. Toss to combine. Season to taste.

Baked Hemp Tofu


1 package hemp tofu, drained and cut into cubes
2 tablespoons coconut amino acids (or tamari, shouyu, or soy sauce)


Preheat oven to 350. Line a large baking sheet with parchment paper.

Add coconut aminos to tofu and let marinate and room temperature for 15-30 minutes.

Arrange tofu in an even layer on baking sheet. Bake for 20 minutes, give pan a shake, and bake an additional 10 minutes.

Serve warm, or bring to room temperature and then refrigerate.


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the perfect make-ahead summer dish – chickpeas with roasted eggplant, peppers + basil

Stock up on eggplant, peppers, and fresh basil and make this staple salad all summer long. It will become a go-to for bringing to a picnic or BBQ – or simply keeping on hand in your fridge when hunger strikes. I love make ahead recipes that get better and better the longer they sit – and this chickpea dish fits the bill.


moringa is the new matcha – try it in this mint lemonade recipe

I first heard about it probably a year and a half ago or so when watching a documentary that claimed moringa was a ‘miracle’ food that has incredible high, bioavailable nutrient, minerals, and amino acids. On top of that, it is an excellent supplement to our diets, as the nutrient content in our food supply becomes increasingly diminished.