Makes 2 servings (3 cups per serving)
- 4 cups winter squash, diced (e.g. acorn squash)
- 1 cup red onion, sliced
- 1 block firm tofu (244 g), small to medium chopped
- ½ cup cherry tomatoes
- 2 garlic cloves, minced
- 1 Tbsp. canola oil
- 1 tsp. chilli flakes
- 6 cups green salad mix
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. sunflower seeds
- Preheat oven to 350°F.
- Combine winter squash, red onion, tofu, tomatoes, garlic, canola oil and chilli flakes in a bowl and mix well. Place on a baking sheet and cook for 20-30 minutes until squash is tender.
- Serve on top of mixed greens with balsamic vinegar and garnished with sunflower seeds. Enjoy!
Nutritional analysis per serving: 397 calories, 16.4 g fat, 21.5 g protein, 51.6 g carbohydrate (35.7 g available carbohydrate), 15.9 g fibre, 277 mg sodium
My Viva Servings: 2 grain, 3 protein, 4 vegetable, 0 fruit, 1 fat, 0 dairy