Get back to basics with this hearty, easy-to-make salad (from Gena Hamshaw’s Power Plates) that tastes incredible, too.
What you need:
For the salad:
8 ounces tempeh, cut into ½-inch cubes
2 tablespoons tamari or liquid aminos
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
¼ teaspoon smoked paprika
2 medium sweet potatoes, peeled and cut into ½-inch cubes
1 tablespoon olive oil
Coarse salt and freshly ground black pepper
5 cups packed baby arugula
¼ cup chopped chives or scallions
For the dressing:
2 tablespoons olive oil or tahini
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 tablespoon tamari or liquid aminos
1 tablespoon apple cider vinegar
1 tablespoon balsamic vinegar
1½ tablespoons nutritional yeast
1 to 2 tablespoons warm water, if needed
For the garnish:
Chives, chopped
Toasted sunflower or pumpkin seeds
What you do:
1. For the salad, in a shallow bowl, place tempeh. In a small bowl, whisk tamari, vinegar, maple syrup, and paprika. Pour the mixture over tempeh and toss gently to evenly coat. Cover and refrigerate for at least 1 hour.
2. Preheat the oven to 400 degrees and line two baking sheets with parchment paper. In a large bowl, add sweet potatoes and oil and toss until evenly coated. Transfer to one a lined baking sheet and sprinkle generously with salt and pepper. Bake for 30 to 35 minutes, until fork-tender.
3. Remove tempeh from refrigerator and drain. Spread cubes onto second baking sheet and bake for 15 minutes.
4. Transfer sweet potatoes and tempeh to a large bowl and let cool for 10 minutes. Add the arugula.
5. For the dressing, in a small bowl whisk oil, maple syrup, mustard, tamari, apple cider vinegar, balsamic vinegar, and nutritional yeast. If dressing is too thick, add warm water and whisk until desired consistency is reached. Store in an airtight container in the refrigerator for up to 1 week.
6. Pour the dressing over the salad and toss gently to combine. Add garnish and serve.
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