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About the Dish

2 medium Sweet Potatoes
2 small Tempeh
2 small Spring Onion
4 cups Kale
1/4 cup Walnuts
2 teaspoons Apple Cider Vinegar
2 packets Honey
1 packet Grey Poupon Dijon Mustard
1 teaspoon PeachDish Salt
Per Serving
Calories 464
Total Fat 23 g
Saturated Fat 2 g
Trans Fat 0 g
Polyunsaturated Fat 9 g
Monounsaturated Fat 8 g
Cholesterol 0 mg
Sodium 2018 mg
Total Carbohydrates 53 g
Dietary Fiber 11 g
Sugar 22 g
Protein 15 g
Chef Robert Lupo

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife.

METHOD

1
Please read entire recipe before beginning.
2
Prepare your mise en place: Wash sweet potatoes, green onions and kale. Quarter each sweet potato lengthwise so you have 8 long pieces; thinly slice each piece crosswise. Thinly slice tempeh strips. Remove roots from green onions, and thinly slice crosswise. Remove and discard kale stems, and roughly chop kale greens.
3
Warm a baking pan in the hot oven. In a large mixing bowl, combine sweet potatoes, 1 teaspoon oil and kosher salt; mix well. Use an oven mitt to remove pan (HOT!) from oven. Spread sweet potatoes in a single layer in the pan, and return pan to oven. Cook 16-18 minutes, or until tender and crispy. Stir sweet potatoes halfway through cooking process.
4
To make vinaigrette: To the container with the cider vinegar, add olive oil, honey, mustard and PeachDish. Recover container and shake well to combine and emulsify. Add vinaigrette to the kale bowl and toss well. Allow salad to marinate while sweet potatoes finish cooking.
5
Remove cooked sweet potatoes from oven, allow to cool 2-3 minutes, then add to salad. Mix thoroughly. Taste and adjust seasoning as desired. Divide salad between 2 plates. Enjoy!