Roasted Vegetable & Kale Salad with Creamy Avocado Caesar Dressing
Ingredients
- for the roasted vegetables:
- 15 oz baby potatoes cut in half
- 1 medium head cauliflower, cut into bite size pieces
- 1 large broccoli crown, cut into bite size pieces
- 3 tbsp olive oil, divided
- 1 1/2 tsp salt, divided
- for the avocado caesar dressing and the rest of the salad:
- 1 large avocado (or 2 small) (about 1 cup mashed)
- 2-3 tbsp lemon juice
- 1-2 tsp vegan worcestershire sauce
- 6 cloves garlic, peeled
- 4 tbsp vegan mayo
- 2-4 tbsp water
- salt and black pepper to taste
- 1 cup red cabbage, shredded
- 6-8 cups kale, (baby kale or deveined, chopped kale)
- 1 pack tempeh bacon
- 4 tbsp toasted pumpkin seeds (or toasted sunflower seeds)
- avocado slices, if desired
Preparation
For the roasted vegetables:
Preheat the oven to 425°f
Prepare 2 large baking sheets with parchment paper
Place the potatoes and cauliflower on the baking sheet, drizzle with 2 tbsp of oil and a tsp of salt
Bake for 20-25 minutes, or until the potatoes are cooked through, tossing once or twice during roasting to ensure even cooking
On a second baking sheet, place the broccoli florets and drizzle with 1 tbsp oil
Roast for 10-15 minutes on a rack beneath the potatoes and cauliflower, tossing once during roasting
Remove from oven and let them come to room temperature
While the veggies are roasting, pan fry your tempeh according to package directions