Chopped Spring Salad 🥗 🌸

Cook white rice according to package directions, cool and set aside.

Preheat oven to 350 F.

Prep your yams by washing, peeling and chopping them into cubes.

Add prepped yams to a bowl with 2 tsp olive oil, chili powder and a pinch of salt, toss to combine.

Spread evenly across a baking tray and place in the oven to roast 25-30 minutes.

Prepare your tofu by grating with a cheese grater.

Place tofu in the same mixing bowl you mixed the yams in, add 1 tsp olive oil and a pinch of salt and toss to combine.

Once yams have been cooking for 15 minutes, add seasoned tofu to the baking tray and place back in the oven for remaining cooking time, 12-15 minutes.

Meanwhile, add 2 cups water to a small pot and bring to a boil.

Once water is boiling add chopped asparagus, and blanche for 4 minutes.

Drain and immediately run cold water over asparagus to stop from cooking any further.

Add rice, arugula, roasted almonds, blanched asparagus and cooked yams and tofu to a larger mixing bowl and toss well to combine.

Add ½ cup Yeshi Original Dressing and toss everything really well to combine.

Plate into 4 containers, seal and enjoy this high protein salad all week long!