When you've hit the raw veggie wall, time to warm-up your toppings.
Photo: Danny Kim
When your fixings get roasted, salad takes on a deeper flavor, color, and texture. (Adding grains to your salad is also a win.) And the prep couldn’t be easier: Layer veggies on a sheet pan, slide it in a hot oven, then top with fresh ingredients to keep it like a salad. Done: a meal-worthy dish with dimension and staying power. (Related: Sheet-Pan Meals That Make Clean-Up a Breeze)
Sheet-Pan Thai Salad
Start to finish: 35 minutes
- 7 ounces extra-firm tofu, cubed
- 11/2 pounds baby bok choy, halved
- 2 yellow peppers, sliced into strips
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 2 tablespoons reduced-sodium soy sauce
- 1/3 cup natural peanut or almond butter
- 2 tablespoons lime juice
- 2 tablespoons red or green Thai curry paste
- 1/4 cup water 1 head romaine, shredded
- 2 cups bean sprouts
- 1 mango, sliced into matchsticks
- 1 red Thai chile, thinly sliced
- 1/4 cup chopped roasted peanuts, cashews, or coconut chips, or a mix
- Preheat oven to 425 degrees Fahrenheit. On a large rimmed sheet pan, toss together first six ingredients. Roast for 25 to 30 minutes, until vegetables are softened and tofu begins to brown.
- In a medium bowl, whisk together the next four ingredients until smooth.
- Remove sheet pan from oven and top with romaine, bean sprouts, and mango. Drizzle with peanut sauce and sprinkle with chile, nuts, and coconut chips.