Beet Salad with Honey-Ginger Tofu

With under 18 grams of sugar per serving, this salad is a good lunch option.

From “The Power Bowl Recipe Book”
January 2018

  • This salad takes just 10 minutes to make.
    Photo by Kelly Jaggers
  • “The Power Bowl Recipe Book” by Britt Brandon focuses on macronutrients in power bowls that are packed with whole foods.
    Cover courtesy Adams Media

Total Hands-On Time: 10 min

Preparation Time: 5 min

Cook Time: 5 min

Yield: 2 servings

The Power Bowl Recipe BookPower Bowl by Britt Brandon (Adams Media, 2017) contains over 150 recipes for specific health benefits, such as weight loss, immunity, heart health, digestion, and preparation before workouts and recovery afterwards. This salad has soy protein, betalain, and iron.

Power Sources

Tofu: soy protein regenerates muscle tissue

Beets: betalain promotes detoxifying processes in the liver

Spinach: iron acts to promote oxygen delivery to muscles


• 2 tablespoons olive oil, divided
• 8 ounces extra-firm tofu, sliced into 1/2-inch strips
• 1 inch gingerroot, peeled and sliced thin
• 2 tablespoons honey
• 4 cups spinach
• 1 cup prepared millet
• 2 small cooked beets, peeled and thinly sliced (preferably with a mandoline)


1. Coat a large skillet with 1 tablespoon olive oil and heat over medium heat. Add tofu and ginger. Drizzle ingredients with honey and sauté for 5 minutes or until tofu is slightly browned. Remove from heat to cool.

2. Add 2 cups fresh spinach to each of two serving bowls. Top each bowl with 1/2 cup millet and an equal amount of beets.

3. Pour half of the tofu mixture into each bowl and drizzle each bowl with 1/2 tablespoon olive oil.

More from The Power Bowl Recipe Book:                   

Sweet Potato Quinoa Patties with Creamy Slaw
Fried Eggs over Dirty Rice with Salsa and Avocado

Excerpted from The Power Bowl Recipe Book: 140 Nutrient-Rich Dishes for Mindful Eating by Britt Brandon. Used by permission of the publisher, Adams Media, a division of Simon & Schuster. All rights reserved.

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