Pad Thai Protein Salad

Name: Pad Thai Protein Salad
Yield: Makes 4–6 servings
Ingredients: 2 tablespoons tamari; 1 medium sweet potato, peel on, chopped into ½-inch cubes; ¼ cup sliced almonds or hemp seeds; 1 tablespoon water; ¼ cup well-stirred almond butter; 1 teaspoon vinegar-based hot sauce (more if you like it spicy); 2 tablespoons lime juice; ½ cup diced cucumber; ½ cup grated or julienned carrot; 1½ teaspoon finely grated ginger; 1½ cups cooked or canned chickpeas, drained and rinsed; 1 cup cooked and cooled quinoa; 3 scallions, thinly sliced; 1 tablespoon rice wine vinegar; ½ cup finely shredded red cabbage; 2 teaspoons maple syrup, optional; 1 medium red bell pepper, diced; 1 cup frozen organic shelled edamame; 1 small bunch cilantro, optional; Lime wedges, for serving; 1 cup bite-sized broccoli florets

Preparation info

Makes
4–6
servings

Difficulty
Easy

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

Even though it’s an inaccurate, outdated debate, there are still some who argue that protein is lacking in a plant-based diet. This creamy, nutrient-dense, eat-the-rainbow inspired salad is proof that whole foods have plenty of protein! If divided into four servings, there’s almost 20 grams of protein per serving! This salad is intended to be served at room temperature, but you can serve it warm if preferred. Leftovers make for a wonderful lunch the following day!