This isn’t your typical beet salad. This version incorporates one of my all-time favorite ingredients: pumfu! For those who haven’t tried it yet, pumfu is pumpkin tofu feta, and it’s out-of-this-world delicious. It contains prebiotic compounds that help to feed your beneficial gut microbes, so it tastes good and helps to heal your gut at the same time. This Pumfu Beet Salad is super satiating, and the contrasting flavors make me crave it constantly. I hope you love it as much as I do!
Ingredients:
1 large red beet
3/4 cup uncooked quinoa
1 1/2 cups Brodo Bone Broth
1 package of pumfu
1 T sunflower seeds
1 T pumpkin seeds
1 T coconut aminos
2 T olive oil
3/4 cup spinach
3/4 cup arugula
1 lemon, juiced
1 T ACV
1 T miso
1/2 T tahini
1/2 T maple syrup
1/2 avocado
Directions:
Start by chopping your beets into small bites. In a medium pot add the beets, quinoa, and bone broth. Cook until the quinoa is soft and the beets are tender. While the quinoa/beets mixture is cooking start working on your pumfu.
Line a small baking sheet with parchment paper and add your pumfu, coconut aminos, and olive oil. Bake in your convection oven at 425 degrees for 10 minutes or until golden brown.
While the pumfu is baking, start assembling your salad. Make sure to massage your kale before chopping. Roughly chop your arugula and kale then set to the side. Now you can start assembling your dressing. Add your lemon, miso, apple cider vinegar, tahini, and maple syrup to a bowl. Mix together until a dressing forms and salt to taste.
Start assembling your bowl. Add your kale and arugula as the base, then top with the beet/quinoa mixture, pumfu, sunflower seeds, pumpkin seeds, and avocado. Finish off with some salt and pepper. Enjoy!
