Roast Pumpkin and Tofu Salad with Rice and Quinoa recipe Recipe
A healthy dinner recipe you can whip up in minutes.
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Ingredients
- 1⁄2 butternut pumpkin (750g), peeled, cut into 2cm pieces
- 2 x 300g packets hard tofu, cut into 2cm pieces
- 2 tblsps vegetable oil
- 1/3 cup Chang’s Oriental Fried Noodle Salad Dressing
- Salt
- pepper
- 250g packet microwaveable brown rice and quinoa
- 200g green beans,trimmed, cut in half crossways
- 1 large avocado, chopped
- 60g mixed salad leaves
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