INGREDIENTS:

• 1/2 c. Brussels sprouts, chopped
• 1/4 c. spinach, chopped
• 1/4 c. cauliflower, chopped
• 1/4 c. broccoli, chopped
• 1/4 c. butternut squash (raw), diced
• 1/4 c. carrots, shredded
• 1/4 c. tofu, diced (cooked, see below)
• 1 Tbsp. red onion, diced
• 1 tsp. sesame oil
• 2 tsp. sunflower seeds, raw

FOR THE DRESSING:

• 1 Tbsp. maple syrup
• 1 tsp. rice vinegar
• 1 tsp. apple cider vinegar
• 1 tsp. water
• 1/4 tsp. onion powder

DIRECTIONS:

In a small pan, sauté the tofu in the sesame oil for 5-6 minutes. The volume will shrink a bit due to cooking, and that is okay. Set aside to cool. Prepare the dressing by whisking all ingredients in a small bowl. Prepare vegetables and then layer into a 16-oz. jar: half of Brussels sprouts, broccoli, half of onion, half of squash, cauliflower, carrots, rest of the onion and Brussels sprouts, rest of the squash, tofu, spinach, and seeds. Drizzle the dressing over the top.

 

NUTRITION INFORMATION:

Calories: 265 | Protein: 11g | Carbs: 35g | Fat: 10.4g | Sat. Fat: 1.3g | Trans Fat: 0g | Cholesterol: 0g | Sodium: 96mg | Sugars: 13.1g | Fiber: 7.6g