Chili Lime Tahini Kale Salad
Ingredients
- Kale
- Tempeh
- Purple potatoes
- Cherry tomatoes
- Cucumbers
- Cilantro
Chili lime tahini dressing
- 2 tbsp tahini (I used @soomfoods)
- 1/2 tsp chili lime seasoning
- 2 tsp maple syrup
- Juice of 1 lime
- 1/2 tbsp nutritional yeast
- 2-3 tbsp water
Preparation
Chili lime tahini dressing
In a bowl, combine all ingredients and whisk to fully combine until smooth.
Adjust water until you achieve your desired consistency.
Salad
Preheat oven to 200°C and bake tempeh and purple potatoes until tender
De-stem the kale
Take 2 tbsp of dressing and add to the de-stemmed kale, then massage the dressing into the greens until leaves are bright green and have shrunken in size, about 2-3 minutes.
Assemble the salad by topping the kale with baked tempeh, baked purple potatoes, cherry tomatoes, cucumbers, cilantro, and additional dressing. Add optional items like nuts or seeds for extra crunch.
