Recipes

Roast Pumpkin, Beetroot and Hemp Salad for 1

Roasted Pumpkin, Beetroot & Hemp Salad
  • This mouthwatering roasted pumpkin, beetroot and hemp salad will leave you feeling full and your body nourished.

Sometimes a salad just doesn’t cut it and you’re left feeling hungry and unsatisfied. One of the main reasons for this is that vegetables are 90% water! The best way to keep your tummy happy whilst watching your calorie intake is by including more protein in your salads.

Best sources of protein for salads

Sorry to the vegans and dairy-free folk out there but I’m going to have to say cheese is one of the best sources of protein for salads. Plus, it tastes AMAZING! On average, cheese has about 25% protein and will help you feel full whilst adding some bulk to your salad. But not all is lost for those who don’t eat traditional cheese as there are now some great dairy-free and vegan alternatives out there.

Fish, like tuna (28% protein) and smoked salmon (20% protein) are also great sources of protein for salads. They also contain healthy fats and other valuable nutrients. But be careful with how much you consume as they can contain mercury and other heavy metals and pollutants.

Probably the best sources of protein for salads comes from nuts and seeds. These guys tick ALL the boxes! Try to use raw and/or activated wherever possible. If nut allergies are a problem, hemp seeds (aka hemp hearts) are a great alternative. Hemp seeds contain a whopping 32% protein, and are also rich in omega 3, magnesium, fibre and contain zinc, iron, calcium, vitamin E and other essential nutrients.

The hemp product we’ve used in this salad is Vasse Valley’s Salad Sprinkle, which contains both raw hemp hearts and whole, roasted hemp seeds.

Vasse Valley’s Salad Sprinkle

Vasse Valley's Salad Sprinkle

Vasse Valley’s Salad Sprinkle came about after the ongoing success of our multi-award winning dukkah. Our customers just couldn’t get enough of it and we realised that Australian pantries are generally lacking in healthy (guilt-free) condiments.

Just check out this ingredient list!

Ingredients

  • Organic sunflower seeds
  • Vasse Valley 100% Australian grown, spray-free hemp hearts
  • Vasse Valley award-winning Roasted Hemp Seed Crumble
  • Fried shallots
  • Nutritional yeast
  • Garlic powder
  • Native Pepper Berry
  • Rosemary
  • Thyme
  • Pink Himalayan salt

No additives, no msg, no artificial colouring or flavouring, no nasties. Just high-quality, natural flavour.

Plus, did we mention it tastes AMAZING!? Even kids love this stuff!

Roast Pumpkin, Beetroot and Hemp Salad for 1

A recipe by Candy Luk

Candy Luk is one of Vasse Valley’s Brand Ambassadors. Here’s a little bit about Candy.

A full-time radiographer who enjoys spending time in the kitchen and developing relatively healthy and plant-based recipes – I believe in 80% healthy and 20% (or more) indulgence. My goal is to create recipes that are not only pantry-friendly, but also nourishing to our bodies, and to inspire people to live a healthy and balanced lifestyle.

“Candy is a recipe content creator based in Sydney, Australia. She is also a Radiographer. Candy loves to share recipes that nourish with wholesome foods. She is always hungry, always eating and loves collaborating with local Australian small businesses.”

Follow Candy on social media here – https://www.instagram.com/nourishandflourishsyd/

⁣Use code CANDY10 to get 10% off any @vassevalley products

Candy Luks Roasted Pumpkin, beetroot & hemp salad for 1

INGREDIENTS

Find the recipe below for this flavour-packed healthy Roasted Pumpkin, Beetroot and Hemp Salad:

  • 1 cup each pumpkin & beetroot* (cubed), roasted with EVOO, salt & pepper
  • Greens of choice
  • Pesto dressing: 1/4 cup yogurt + 1.5 tbsp pesto + 1 scoop Kakadu Plum
  • Tofu Feta: 1 cup tofu cubed + 1 tbsp nutritional yeast + 1 tbsp soy milk + 1 tsp miso paste + 1/2 lemon + 1 tsp sweetener
  • Vasse Valley Salad Sprinkle to taste
  • Cranberries to taste

METHOD

The cooking method for this healthy recipe is quiet simple.

  1. Bake pumpkin and Beetroot until soft, chop tofu and veggies then mix together with dressing and top with pumpkin seeds
  2. For the tofu feta just mix tofu with the sauce ingredients And marinate for 15 mins
  3. Add as much Salad Sprinkle as you want and mix it with the veggies!
  4. Enjoy. Eat. And tag #VasseValley on social media

 

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