Vegan Kale Caesar Salad with Spicy Sweet Potatoes
Ingredients
Vegan caesar dressing
- 1/4 C water (more or less for desired thickness)
- 2 TBSP @misomaster white miso paste
- 1 TBSP @artisanaorganics tahini
- 1 tsp dijon mustard
- 1 1/2 lemon, juiced
- 1 TBSP @bragglivefoodproducts nutritional yeast
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 tsp @wholesomesweet raw agave
Kale caesar salad
- 1 bunch @gradeagardens kale, roughly chopped
- 1 lemon, juiced
- 1 tsp EVOO
- 2 TBSP sliced almonds
- handful @sunsetgrown cherry tomatoes, halved
- 1/2 cucumber, sliced
- handful @bienasnacks crunchy chickpeas
Spicy roasted sweet potatoes
- 1 sweet potato, cubed
- 1 tsp EVOO
- 1/2 tsp cayenne
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp salt
Preparation
Roast sweet potatoes on a parchment lined baking sheet for 25-30 minutes in a 400 degree oven.
Add all ingredients for dressing to a blender. Puree until smooth. Add more water if needed to reach desired consistency.
Add kale to a bowl. Drizzle with EVOO and lemon juice and massage for 30 seconds. Top with remaining toppings and drizzle with dressing.
Remove sweet potatoes from oven and add to salad. Toss to combine!
