This Kale Caesar Salad with Roasted Sweet Potatoes and Tempeh proves that salads can be filling, packed with protein, and healthy all at the same time. It features roasted sweet potatoes and tempeh, Tuscan kale, and a delicious Caesar dressing. This is the perfect salad to jump start healthy habits for the new year, and one you’ll continue eating long after January!
Happy Sunday! I’m so excited to return to the blog after taking a few weeks off. And today, I’m back with a delicious salad recipe.
I don’t post salad recipes often. I’m not a salad hater by any means, I just think most salads can be very plain. But, it’s a new year and especially after the craziness that was 2020, I figured 2021 deserved a good start.
And what better way to start the year than with a healthy recipe?
The recipe…
I chose Tuscan kale for the base of the salad because it’s perfect for a winter salad. It’s also very filling, which is super important for me because it makes no sense to eat a salad if it doesn’t fill you up!
In addition to the kale, the stars of this dish are the roasted sweet potatoes and tempeh. Tempeh is made from fermented soybeans, and is firmer cousin to tofu. Tempeh is higher in protein, fiber, and iron than tofu, which makes it a great choice for this protein packed salad. Just roast the sweet potatoes and tempeh together with some olive oil until they are golden brown.
Yes, a vegetarian salad with high protein and no beans! Miracles are possible ya’ll.
The Caesar dressing…
All that goodness is tossed together with a creamy Caesar dressing. Honestly, if you’re in a rush, store bought dressing will do just fine. But, this Caesar dressing is definitely worth making. It’s not a traditional Caesar dressing, there are no anchovies or raw egg yolks because well, no one has time for that. Putting those ingredients together and getting them to emulsify (thicken) can be tricky, and if you do it wrong, your stomach will not be pleased. Again, no thank you.
Instead, this dressing uses Greek yogurt, Parmesan cheese, a touch of Worcestershire sauce (for the anchovies), oil, lemon juice, garlic, Dijon mustard, and salt and pepper. You get the same creamy dressing, without any of the fuss.
This dressing may not be a classic Caesar, but it adds a healthy dose of protein to the salad and it’s delicious! Toss the kale, roasted sweet potatoes, and tempeh with the dressing. Then top with fresh avocado, cucumbers, and red pepper flakes. Yum!
Looking for more healthy recipes? Try:
Citrus Avocado Salad with Zesty Honey Dijon Vinaigrette
Trini Grilled Salmon with Cilantro Lime Rice
Share this recipe…
If you make this recipe, be sure to let me know by rating it and leaving a comment below. I would love to hear from you. And don’t forget to tag #sweetandsorrel on Instagram!
Kale Caesar Salad with Roasted Sweet Potatoes and Tempeh
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!
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