Makes 3 servings (2½ cups per serving)

Ingredients

• 4 cups peeled diced butternut squash
• 1 cup sliced red onion
• 1 pkg (350 g) firm tofu, diced into ½-inch pieces
• ½ cup cherry tomatoes 
• 2 cloves minced garlic
• 1 tbsp canola oil 
• 1 tsp chili flakes 
• 6 cups mixed greens 
• 1 tbsp balsamic vinegar 
• 1 tbsp sunflower seeds

Preparation

1. Preheat oven to 350°F. 
2. In a medium bowl, combine squash, red onion, tofu, tomatoes, garlic, oil and chili flakes. Stir gently to combine.
3. Transfer mixture to a foil-lined rimmed baking sheet. Bake until squash is tender and vegetables are lightly browned, about 20 – 30 minutes. 
4. In a large bowl, toss
5. Serve on top of mixed greens with balsamic vinegar and garnished with sunflower seeds. Enjoy! 

 

Nutritional analysis per serving: 345 calories, 13 g fat, 20 g protein, 46 g carbohydrate (32 g available carbohydrate), 14 g fibre, 68 mg sodium 

My Viva Servings: 2 grains, 3 proteins, 3 vegetables, 1 fat

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