Sweet Potato, Kale & Tempeh Salad with Cashew Dressing

Name: Sweet Potato, Kale & Tempeh Salad with Cashew Dressing
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 pound sweet potatoes (about 2 medium), scrubbed and cut into 1-inch cubes; 1 ½ teaspoons extra-virgin olive oil; ¼ teaspoon kosher salt; ⅛ teaspoon ground pepper; 1/2 cup Cashew Dressing (see Associated Recipes); 6 cups chopped curly kale; 2 cups marinated tempeh, grilled or baked; ¼ cup chopped unsalted cashews.

A hearty and nutritious salad featuring roasted sweet potatoes, kale, and tempeh, topped with a creamy cashew dressing. Perfect for a filling vegan meal packed with flavor and health benefits.

Allergens:Tree Nuts (Cashews), Soy (Tempeh)

Details

Author: CuisineSavvy
Cuisine: American
Course: Main
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Diet: Vegan
Categories:#Vegan #Gluten-Free #High-Protein #Antioxidant-Rich

Nutritional Values

This salad is rich in antioxidants, fiber, and plant-based protein. The sweet potatoes provide beta-carotene, while kale offers a wealth of vitamins and minerals. Tempeh adds a hearty protein boost, and the cashew dressing provides healthy fats.

Nutrient	Amount	% Daily Value
Calories	350 kcal	--
Total Fat	18 g	23%
Saturated Fat	2.5 g	13%
Sodium	400 mg	17%
Dietary Fiber	8 g	29%
Total Sugars	6 g	--
Protein	15 g	30%

Ingredients

1 pound sweet potatoes (about 2 medium), scrubbed and cut into 1-inch cubes
1 ½ teaspoons extra-virgin olive oil
¼ teaspoon kosher salt
⅛ teaspoon ground pepper
1/2 cup Cashew Dressing (see Associated Recipes)
6 cups chopped curly kale
2 cups marinated tempeh, grilled or baked
¼ cup chopped unsalted cashews.

Instructions

Preheat the oven to 425°F (220°C). Toss the sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.
Massage the chopped kale with a little olive oil and salt until it softens.
In a large bowl, combine the roasted sweet potatoes, massaged kale, grilled tempeh, and chopped cashews.
Drizzle with Cashew Dressing and toss to combine. Serve immediately or refrigerate for later.

Sweet Potato, Kale & Tempeh Salad with Cashew Dressing

A hearty and nutritious salad featuring roasted sweet potatoes, kale, and tempeh, topped with a creamy cashew dressing. Perfect for a filling vegan meal packed with flavor and health benefits.

Ingredients
[ ] 1 pound sweet potatoes (about 2 medium), scrubbed and cut into 1-inch cubes
[ ] 1 ½ teaspoons extra-virgin olive oil
[ ] ¼ teaspoon kosher salt
[ ] ⅛ teaspoon ground pepper
[ ] 1/2 cup Cashew Dressing (see Associated Recipes)
[ ] 6 cups chopped curly kale
[ ] 2 cups marinated tempeh, grilled or baked
[ ] ¼ cup chopped unsalted cashews.

Instructions
[ ] 1. Preheat the oven to 425°F (220°C). Toss the sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.
[ ] 2. Massage the chopped kale with a little olive oil and salt until it softens.
[ ] 3. In a large bowl, combine the roasted sweet potatoes, massaged kale, grilled tempeh, and chopped cashews.
[ ] 4. Drizzle with Cashew Dressing and toss to combine. Serve immediately or refrigerate for later.

https://www.cuisinesavvy.com/recipe/sweet-potato-kale-tempeh-salad-with-cashew-dressing

Internal Recipes

Cashew Dressing (Health Score: )

External Recipes

Sweet Potato, Kale & Chicken Salad with Peanut Dressing (Health Score: 85)

HealthScore: 90

This vegan salad is high in antioxidants, fiber, and plant-based protein. The use of tempeh and cashews provides a balanced meal with healthy fats and essential nutrients.