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Vegan Cobb Salad


I wanted to share this recipe because it was such a hit on my meal prep menu this week! For anyone who doesn't know, I prepare weekly meals for a few people in the Niagara Region. I was doing about 26 each week before Covid hit. I just started back up last week with family and friends.


Three of the people I prepare meals for, are used to the Standard Western Diet. Let's just say salad wouldn't be their first choice for lunch but they loved this one.


The trouble with the average salad, is that it lacks filling ingredients and is high in fat. Standard salads cannot be called a meal because you will be hungry an hour later. This is a mistake I see people make all the time. They think having a salad with a little portion of chicken is healthy, when really their body is starving for more food. If you fall into that category try adding more carbs to your salad and way less fat... also no chickens . Try out this recipe , I promise you won't be disappointed !


This salad is anything but boring and is a complete meal. It's filling, packed with flavour and makes for a perfect easy lunch or dinner! You won't feel hungry an hour later and it's the perfect health food. For anyone who cares, it checks off a ton of items on Dr. Gregger's daily dozen list.


Below are the ingredients I used to meal prep this salad


Vegan Cobb Salad (serves 4 big portions... yes it's a ton of food... yes you should be eating that much)


For the salad


3 cups uncooked quinoa

4 small sweet potatoes

4 small tomatoes

1 cucumber

4 cups of corn

1/2 a red onion

1 large brick of firm tofu + a few TBSP of BBQ sauce to season

An absurd amount of greens (dealers choice) I used spring mix


For The Cashew Ranch


1 cup raw cashews (soaked )

2 TBSP apple cider vinegar

1 2 cloves garlic

1/2 TBSP dill

1/2 TBSP chives

2 TBSP mustard (any kind will do)

Salt to taste

Pepper to taste


  1. Cook your quinoa, follow packet instructions or google

  2. Preheat your oven to 400, while it's heating drain the tofu and cover in the sauce of your choice to marinade . I didn't press the tofu and it came out fine

  3. wash and poke holes in the sweet potatoes, then slice into rounds (try to keep them the same size).

  4. Spread out the sweet potatoes on parchment paper baking trays and the tofu as well. Toss in the oven and cook until sweet pastes are soft and tofu is golden

  5. While everything is cooking wash and chop your veggies into desired sizes and shapes

  6. prepare the cashew dressing by tossing all indigents into a high speed blender. I love using the personal sized cups for this. They blend so much better and clean up is easier... I am lazy and hate dishes ;) Add some water as needed to thin out the mixture .

  7. Once everything is cooked let it cool before assembling your salad bowl. I would suggest putting all the topping sin separate containers and building the bowls when you need them . Everything stays fresher this way but you could build the bowls all at once. Keep in mind you will need a big big bowl to eat this out of :) Think family sized salad bowl!

There it is, a tasty vegan Cobb Salad that is packed with nutrition and will keep you full! This is a great meal for anyone trying to loose weight or sneak in more greens to their diet!


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