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Lilly’s Table

 
 
Golden Beet Soup
© Lillys-Table.com Photo of Salad Greens with Roasted Sweet Potatoes, Tempeh Sticks & Balsamic-BBQ Dressing
 

Tags: Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Salad Greens with Roasted Sweet Potatoes, Tempeh Sticks & Balsamic-BBQ Dressing

from Golden Beet Soup with Roasted Sweet Potato, Tempeh & Balsamic BBQ Dressed Greens, the Week of October 5, 2014.
View the previous recipe for this meal.

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.

Ingredients

  • 3 sweet potatos, small, peeled and diced
  • 2 tablespoons olive oil, divided
  • ½ teaspoon salt
  • ⅓ cup greek yogurt, soy yogurt or sunflower/olive oil can be substituted for a vegan option
  • ⅓ cup barbeque sauce, see the introduction for homemade options
  • 1 tablespoon balsamic vinegar
  • 8 ounces tempeh, sliced into 1/4 inch lengths
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons soy sauce, tamari , or bragg's liquid aminos
  • 1 pinch black pepper
  • ½ bunch lettuce, red or green lead, torn into pieces
  • 6 leaves kale, lacinato or your favorite variety, remove any tough stems, shredded
  • 2 cups arugula, washed & dried
  • ½ beet, golden or your favorite color, shredded into strips with a potato peeler
  • ¼ red onion, small, sliced thin
  • 2 ounces goat cheese, more or less, optional (omit to make vegan)

Serving Size: 4 People

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Preparation Instructions

Preheat oven to 400 degrees. Place the sweet potatoes on a rimmed baking sheet and toss with 1 tablespoon of the olive oil and a couple pinches of salt and pepper. Roast for 20 – 25 minutes then set aside to cool.

Meanwhile, mix the Greek yogurt, barbecue sauce and balsamic in a bowl or jar. If it’s too thick you can add more balsamic vinegar to thin it out. Refrigerate the dressing until ready to use.

Heat the remaining tablespoon of olive oil in large skillet over medium heat and sauté the tempeh until crisp, about 4 – 5 minutes. Flip tempeh slices over and sauté another 4 – 5 minutes. Add the Worcestershire sauce, tamari and few grinds of fresh pepper and cook until liquid has evaporated, turning slices over to coat each side. Continue to cook until slightly charred. Set aside to cool.

Assemble the salad: place the lettuces in a large bowl, spoon sweet potatoes on top, then beets, onions and as much goat cheese as you like. Serve with tempeh slices and dressing. If you have extra salad fixins you can set those out for people to add more and customize their salad. Enjoy!