Kale Caesar Salad with Roasted Sweet Potatoes and Tempeh
This protein packed salad features roasted sweet potatoes and tempeh, Tuscan kale, and a delicious Caesar dressing.
Ingredients
- 1 large sweet potato, skin on and cut into 1" rounds
- 8oz package of tempeh, cut into 1" cubes
- 2 tsp olive oil
- 1 bunch Tuscan kale, shredded and stems removed
- 1 cucumber, sliced thinly
- 1 avocado, sliced
- red pepper flakes
- flaky sea salt
Creamy Caesar Dressing
- 3/4 cup plain non-fat Greek yogurt
- 1/4 cup olive oil
- juice of 2 lemons
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1/3 cup grated Parmesan cheese
- 1 clove garlic, grated
- coarse salt and pepper
Instructions
- Preheat oven to 400 degrees F.
- Place sweet potatoes and tempeh on a large baking sheet. Coat with olive oil, then sprinkle with salt. Bake for 20-25 minutes, flipping halfway through. Set aside.
- Make the dressing. Combine all the ingredients for the Caesar dressing in a food processor and blend until smooth and creamy.
- To a large bowl, add shredded kale, roasted sweet potatoes, and tempeh. Add a generous amount of the dressing and toss to combine. Top with fresh avocado, cucumbers, red pepper flakes, and salt. Enjoy!
Did You Make This Recipe?
Tag @sweetandsorrel on Instagram and hashtag it #sweetandsorrel so we can see all the deliciousness!