|2 servings||calories per servings 464||protein serving 15 g||carbs per serving 53 g||total fat per serving 23 g|
Smoked tempeh makes an excellent stand-in for bacon in this sweet, tart and earthy salad. The sweet potato and tempeh bits are so bright and flavorful that the kale tempers them perfectly while offering loads of great nutrients.
|Nutrition Facts||/ Per Serving|
|Total Fat||23 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||9 g|
|Monounsaturated Fat||8 g|
|Total Carbohydrates||53 g|
|Dietary Fiber||11 g|
Please read entire recipe before beginning.
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.
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.
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.
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!
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. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...