How to make
Cut the onion into crescents. Add the strained chickpeas.
The spices are added - sweet and smoked paprika, cumin, garlic and onion powder, salt and a little olive oil. Mix well and pour it onto baking paper.
Bake in an oven heated to 390°F (200°C) until the sweet potato is ready.
During this time, the quinoa is washed and poured with 1 cup of water to boil. When this is done, it is left on the stove with the lid off until it absorbs the water.
The spinach is washed and shredded or chopped. The avocado is peeled and cut into cubes and the cucumber - into halves. Chop the dill and parsley.
Mash the tofu well. Squeeze the juice from the lemon and mash further, almost to a pulp. Mix with dill and parsley.
To finish the cauliflower salad, add the prepared quinoa, roasted chickpeas, mashed tofu, avocado and cucumber to the spinach in a deep bowl.
Mix the rich salad well and season with olive oil and salt to taste.
This Spinach Cauliflower and Sweet Potato Salad has more nutrients than a beef steak :)