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Prep
Difficulty
Easy
Time
Estimate
45 mins
1. Roast up the sweet potatoes.
2. Make the dressing and remaining ingredients.
3. Package separately. Take on the go.
4. Toss together and dress when it is time to eat lunch.
Playful veggies are brought together with vegan tempeh all drizzled with a barbecue sauce enhanced dressing. Find a low-processed favorite store-bought variety or make your own sauce such as the Asian Plum Barbecue Sauce or the Blackberry Barbecue Sauce. This recipe is brought to us by the talented Jaime Mayfield of the Seasonal Veg Head. Make this gluten-free by using a wheat free soy sauce. This is easily vegan by omitting the goat cheese and yogurt.
