Description
A light & refreshing kale salad that is full of flavor, vitamins and spicy tempeh bacon bits that add the perfect crunch!
Ingredients
Scale
- TEMPEH BITS:
- 8oz tempeh
- ¼ cup vegetable oil
- 1/4 tsp salt
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp sweet paprika
- 1 tsp chili powder
- 1 tsp lemon pepper
- 1/8 tsp cayenne pepper (add more if you like more heat)
- Smoked sea salt (optional)
- SALAD:
- 1 lb kale, chopped
- 1 cup shredded carrots
- 1- 15.5oz can chick peas
- 2 tbsp toasted sesame seeds
- DRESSING:
- 1/3 cup seasoned rice vinegar
- 1/4 cup low sodium soy sauce (you can also use Bragg liquid aminos)
- 2 tbsp toasted sesame oil
- 1 tbsp fresh grated ginger
Instructions
- Blanch kale in salted boiling water for about 30 seconds
- Run under cold water and drain. Once it cools, squeeze excess water. Set aside
- Preheat oven to 425F
- Combine all spices for tempeh in a small bowl
- Pour vegetable oil on a small bowl
- Cut the tempeh into thin slices
- Dip each slice in vegetable oil and arrange them on a baking sheet lined with parchment paper. Sprinkle spices on top until they are all well coated (one side is enough)
- Bake at 425F for about 20 minutes, until golden brown and crispy (keep an eye so they don't burn!). Sprinkle with some smoked sea salt if using
- Combine all salad ingredients in a large bowl
- Combine all dressing ingredients in a glass jar, close the lid and shake well. Pour over salad and toss until all the ingredients are coated with the dressing.
- Crumble tempeh on top right before serving.
- ENJOY! From May I have that recipe
- Prep Time: 15 mins
- Cook Time: 20 mins
Nutrition
- Serving Size: 2 cups
- Calories: 498
- Sugar: 5.3
- Sodium: 971.9
- Fat: 29.4
- Saturated Fat: 13.5
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 41.5
- Fiber: 16.3
- Protein: 24
- Cholesterol: 0