Chopped Salad with Tempeh Bacon & Everything Bagel Brussels Sprouts

Chopped Salad

with Tempeh Bacon & Everything Bagel Brussels Sprouts

dinner

<600 Calories Seasonal Menu Dinner Tempeh Leafy Greens Hearty Vegetables Salad American Nut-Free High-Protein Gluten-Free Winter Recipes Summer Recipes Spring Recipes Quick and Easy Comfort Foods
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
500
FAT
17g
CARBOHYDRATES
57g
PROTEIN
26g

MAIN INGREDIENTS

  1. 6 oz Brussels sprouts
  2. 1 tbsp everything bagel spice
  3. 8 oz tempeh
  4. 1 tbsp tamari
  5. 2 tbsp maple syrup
  6. 2 tsp liquid smoke
  7. 6 oz Lacinato kale
  8. 1 carrot
  9. 2 tbsp capers
  10. ⅓ cup Follow Your Heart® Vegan Caesar Dressing
  11. 2 tbsp + 2 tsp vegetable oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Baking sheet
  • Large nonstick skillet

INSTRUCTIONS

1
Roast the Brussels sprouts

Preheat oven to 425°F. Trim and quarter the Brussels sprouts. Add to a baking sheet and toss with the everything bagel spice, 2 tsp vegetable oil, and a pinch of salt and pepper. Roast until crispy and browned in places, about 8 to 10 minutes.

2
Crisp the tempeh

Slice the tempeh crosswise into thin strips, about ¼ inch thick. Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, add the sliced tempeh and cook until crispy and well browned, about 3 to 4 minutes per side.

3
Glaze the tempeh

Combine the tamari, maple syrup, and liquid smoke in a small bowl. Once the tempeh is crispy on both sides, add the maple glaze and reduce heat to medium-low. Cook, flipping occasionally, until tempeh is evenly coated and sauce has thickened, about 1 to 3 minutes.

4
Prepare the produce

Destem the kale and and thinly slice the leaves. Peel the carrot, discard the peels, and continue to peel into ribbons.

5
Toss the salad

Add the sliced kale, carrot ribbons, capers, and Caesar dressing to a large bowl. Toss the salad to combine.

6
Serve

Divide the salad between serving bowls. Top with tempeh bacon and Brussels sprouts. Enjoy!