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PLATTER GIRL is a fun FOODIE community where you will find the best party food ideas on the web! From simple appetizers to grazing tables to stunning salads and healthy, mostly plant-based options for charcuterie boards, there is something delicious for everyone here at Platter Girl! 

Hey! I'm Lea. So glad you are here, friend. 

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 The couscous is dyed with Beetroot powder which gives it just the slightest sweet/nutty flavor and a bright red color I cannot get enough of! 

Superfood VEGAN Beet Couscous Salad

Prepare the couscous according to the package instructions. I used the pearl couscous from Trader Joe's which has you fry the dry couscous first before steaming. 

Add the beetroot latte powder to the couscous with 2 tablespoons of vegan butter. I used "Beet Latte" powder from the brand Cherie Sweet Heart that combines beet root, goji berry, cinnamon, ginger, and black pepper that gives the pasta a delicious sweet and nutty flavor. 

Prepare the fried tofu by draining and cutting your tofu into cubes then frying with 1-2 tablespoons of oil on a grill pan or sauté pan. Season the tofu with salt and pepper. 

Remove the tofu from the pan and heat it up again with 1 tablespoon of oil. Add the kale and cook down with a bit of salt until it's wilted. 

Prepare the dressing - combine 1/4 cup olive oil, 1/4 cup soy sauce, 1/4 cup teriyaki sauce, 1 tsp chopped garlic, 1 tsp chopped ginger, 1 tsp sesame seeds, 1 tablespoon honey mustard, 1 tsp salt, 1 tsp pepper. 

Spread the couscous out on a large platter. Since the color is SO VIBRANT I wanted to share it on a white platter to really highlight that gorgeous color! Top the couscous with the sautéed kale, tofu, diced beets, blueberries and edamame. 

Drizzle on the sesame-ginger dressing and serve right away or refrigerate for up to 3 days. The tofu will turn pink from the beets the longer the salad sits. 

Kale, sautéed with olive oil or butter and salt

Sesame Ginger Dressing (1/4 cup olive oil, 1/4 cup soy sauce, 1/4 cup teriyaki sauce, 1 tsp chopped garlic, 1 tsp chopped ginger, 1 tsp sesame seeds, 1 tablespoon honey mustard, 1 tsp salt, 1 tsp pepper)

The Platter Girl

Superfood VEGAN Beet Couscous Salad

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