Pad Thai Protein Salad

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Preparation info

  • Makes

    4–6

    servings
    • Difficulty

      Easy

Appears in

The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health

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Even though it’s an inaccurate, outdated debate, there are still some who argue that protein is lacking in a plant-based diet.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!

Ingredients

  • 1 cup frozen organic shelled edamame
  • 1 medium sweet potato, peel on, chopped into ½-inch cubes
  • 1 cup bite-sized broccoli florets
  • cups cooked or canned chickpeas, drained and rinsed
  • 1 cup cooked and cooled quinoa
  • 1 medium red bell pepper, diced
  • ½ cup finely shredded red cabbage
  • ½ cup grated or julienned carrot
  • ½ cup diced cucumber
  • 3 scallions, thinly sliced
  • ¼ cup sliced almonds or hemp seeds
  • 1 small bunch cilantro, optional
  • Lime wedges, for serving

Method

Preparation

  1. Steam the edamame and sweet potato in a steamer basket for 6 to 8 minutes or until the sweet potato is just about tender. Add the broccoli to the steamer basket and steam for an additional 2 minutes until the broccoli is bright green. Remove the steamer basket from the pot and let the veggies and edamame cool for 10 to 15 minutes.
  2. Meanwhile, make the pad thai sauce by adding all ingredients to a small bowl and whisking together using a fork or small whisk until the mixture is smooth. Add more water, 1 teaspoon at time, to thin the sauce as needed. Set aside.
  3. Place the cooled edamame, sweet potato, and broccoli in a large salad bowl along with the remaining salad ingredients and mix together. Add the pad thai sauce and toss until well combined. Garnish with additional cilantro, almonds/hemp seeds, or scallions if desired and serve with extra lime wedges.