Vegan High Protein Salad | NX Coaching

Ingredients

• 1 tbsp olive oil
• 1 medium butternut squash (approx 800 g) peeled and cubed
• 1 large cauliflower, cut into small florets
• 1 tsp cumin
• 1 tsp turmeric
• A pinch of salt and pepper, to taste
• 250 g cooked quinoa*
• 250 g cooked puy lentils*
• 150 g kale chopped with stalks removed
• ½ small red cabbage chopped
• 4 tbsp tahini
• 1 tbsp balsamic vinegar
• 4 tbsp boiled water
• ½ tsp garlic powder