Sophie Waplington's Favourite Sweet Potato Rainbow Salad
This recipe is from our friend Sophie Waplington's book Soph's Plant Kitchen. It brings all the Mexican flavour vibes to the meal-prep jar p...arty. The thick tofu cheese is kind of like queso, the sweet potato dressed in lime brings brightness and vibrancy, and black beans and quinoa back everything up with plenty of protein and fibre. Read more This recipe is from our friend Sophie Waplington's book Soph's Plant Kitchen. It brings all the Mexican flavour vibes to the meal-prep jar party. The thick tofu cheese is kind of like queso, the sweet potato dressed in lime brings brightness and vibrancy, and black beans and quinoa back everything up with plenty of protein and fibre.

points
protein
fibre
spices

points
protein
fibre
spices
TRY MORE RECIPES for Mexican-inspired meals
NUTRITION PER SERVING (Read more)
Notes
This recipe is a guest contribution from Sophie Waplington so we are unable to answer questions on it. For a more detailed explanation you can watch Sophie and Rupy make it on our YouTube channel.

points
protein
fibre
spices
Ingredients
Method
1. Preheat the oven to 180°C fan/200°C/gas mark 6.
2. Cook the quinoa according to the packet instructions, adding the stock to the water for flavour.
3. Chop the sweet potatoes into 1-2cm (½-¾in) irregular chunks (no need to peel if organic, just give them a good wash), then add to a baking tray with a drizzle of olive oil and salt. Roast for about 20 minutes, or until lightly browned.
4. To a small, high-powered bullet blender, add all the tofu cheese ingredients and pulse to combine.
Season to taste. It will be thick - it's intentional!
5. Shred the red cabbage into a small bowl with a potato peeler, then add half the lime juice, a pinch of salt anc pinch together with your fingers until it turns a pinky-purply shade. Set aside in the fridge.
6. Heat a dry non-stick frying pan on a medium-high heat and add the sweetcorn. Fry with a pinch of salt, for around 10-12 minutes until lightly charred, then take off the heat and set aside.
7. Now for the sweet potato marinade. In a small bowl, whisk the 2 tablespoons of olive oil, the remaining lime juice, the red chilli, a pinch of salt and agave syrup together. Pour over the roasted sweet potato and carefully toss to cover.
8. Time to assemble the jars: put the cooked quinoa in first, then the black beans, sweet potato, tofu cheese, red pepper, kale, red cabbage, charred corn, coriander and pumpkin seeds.
Notes
This recipe is a guest contribution from Sophie Waplington so we are unable to answer questions on it. For a more detailed explanation you can watch Sophie and Rupy make it on our YouTube channel.