Roasted squash (or sweet potato) and cauliflower, seasoned with cumin and turmeric, combined with quinoa, puy lentils, seeds, kale and radicchio (or red cabbage) — all finished in a smooth tahini & garlic dressing.
I’m not usually a big salad person — I tend to reach for something warm or carb-rich at lunch — but this vegan high-protein salad is an exception.
It’s filling, full of flavour and keeps well for meal prep.
Ingredients to make a plant-based high-protein salad
You will need:
- Quinoa — a protein-rich pseudo-grain; ready-made quinoa works if you need a shortcut.
- Puy lentils — add texture and extra protein; pre-cooked lentils are convenient here.
- Butternut squash — swap for sweet potato if you prefer.
- Cauliflower
- Kale
- Radicchio — or red cabbage for colour and crunch.
- Seasonings — ground turmeric, ground cumin, salt and pepper.
- Olive oil
To make the dressing, you’ll need:
- Tahini — creates a creamy texture and adds protein.
- Balsamic vinegar — or apple cider vinegar.
- Garlic powder
- Optional extras — miso paste for depth and nutritional yeast for a subtle cheesy note and extra nutrients.
How to make this roasted veggie salad
The recipe card below contains full measurements and timings. Here’s a quick overview of the steps:
Roast the vegetables
Toss cubed squash in olive oil and roast for about 10 minutes. Add cauliflower florets, sprinkle with cumin, turmeric, salt and pepper, then roast for another 20 minutes until tender and lightly browned.
Combine with the other ingredients
Place cooked quinoa and puy lentils in a large bowl. Add chopped kale and radicchio (or red cabbage). When the roasted veg has cooled slightly, fold it into the bowl and toss to combine.
Make the dressing
Whisk tahini, balsamic vinegar, garlic powder and hot water together until smooth and creamy. Adjust the thickness with more hot water if needed. Taste and season with salt and pepper. Optionally stir in nutritional yeast or a little miso for extra flavour.
Mix together and serve
Pour the dressing over the salad and toss well so the leaves and grains are evenly coated. If you like extra texture, sprinkle a mix of seeds such as sunflower, pumpkin and chia on top.
This salad can be served immediately or stored in the fridge. It keeps well for meal prep.
Recipe notes
The recipe makes a large bowl that serves 4 large or 6 medium portions. Halve the quantities if you want a smaller batch.
Stored in an airtight container, the salad will keep in the fridge for up to 3 days. The dressing can be kept separate, but leftovers remain tasty even when dressed in advance.
This requires some cooking time, but it’s worth it if you want several ready-to-eat lunches — roughly 3 days of meals for 2 people. It’s also great for meal planning and post-workout recovery, packing around 18 g protein per portion.
📖 Recipe
Vegan High Protein Salad with Tahini Dressing
4-6 servings
20 minutes
30 minutes
50 minutes
A satisfying salad with roasted vegetables, quinoa, lentils, kale and a creamy tahini dressing. High in protein and perfect for meal prep.
Ingredients
- 1 tbsp olive oil
- 1 medium butternut squash (approx 800 g), peeled and cubed
- 1 large head of cauliflower, cut into small florets
- 1 tsp ground cumin
- 1 tsp ground turmeric
- A pinch of salt and pepper, to taste
- 250 g / 8.8 oz cooked quinoa*
- 250 g / 8.8 oz cooked puy lentils*
- 150 g / 5 oz kale, chopped with stalks removed
- 1 medium radicchio (or ½ small red cabbage), chopped
Tahini & Garlic Dressing
- 4 tbsp tahini
- 1 tbsp balsamic vinegar
- 4 tbsp boiled water (adjust to desired consistency)
- ½ tsp garlic powder
- (optional) 2 tbsp nutritional yeast
- (optional) 1 tsp miso paste
Instructions
To make the salad
- Preheat the oven to 180°C / 350°F. Add olive oil to a large roasting tray.
- Toss the squash (or sweet potato) in the oil and roast for 10 minutes. Add the cauliflower with the cumin, turmeric, salt and pepper, then roast for another 20 minutes.
- Meanwhile, combine cooked quinoa and lentils in a large bowl, then mix in the kale and radicchio.
- When the roasted veg has cooled slightly, fold it into the quinoa, lentils and leaves.
To make the dressing
- Whisk together tahini, balsamic vinegar, garlic powder and boiled water until smooth. Season to taste. If too thick, add more hot water.
- Pour the dressing over the salad and toss thoroughly so everything is coated.
- Optional: scatter seeds (sunflower, pumpkin, chia) on top for crunch and extra protein.
- Serve. Store in the fridge for up to three days.
Notes
*To cook from dry: use 90 g / ½ cup dry lentils and 85 g / ½ cup dry quinoa, cooked according to package instructions.
Nutrition Information (per serving)
Calories 355
Total Fat 15 g
Carbohydrates 44 g
Fiber 14 g
Protein 18 g
More vegan high-protein recipes:
Vegan Chilli Sin Carne
A list of 30 High Protein Vegan Meals