Kale Brussels Sprout Caesar Salad with BBQ Tempeh & Cashew Dressing

Kale Brussels Sprout Caesar Salad

with BBQ Tempeh & Cashew Dressing

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dinner

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SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
420
FAT
18g
CARBOHYDRATES
60g
PROTEIN
28g

MAIN INGREDIENTS

  1. 1 package tempeh
  2. ¼ cup BBQ sauce
  3. 2 tbsp lemon juice
  4. ¼ cup cashews
  5. 2 packets Dijon mustard
  6. 1 tbsp white miso paste
  7. 3 cloves garlic
  8. 6 oz curly kale
  9. 4 oz Brussels sprouts
  10. 1 tbsp capers
  11. 1 tsp olive oil
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Baking sheet
  • Blender

INSTRUCTIONS

1
Bake the BBQ tempeh
Preheat the oven to 425°F. Thinly slice the tempeh. Using a brush or the back of a spoon, cover the tempeh with the BBQ sauce on both sides. Add to a baking sheet and bake until browned and crispy, flipping halfway through, about 20 to 25 minutes.
2
Blend the cashew dressing
Add the lemon juice, cashews, Dijon mustard, white miso paste, garlic, ¼ cup water, and a pinch of salt and pepper to a blender. Blend the cashew dressing until smooth.
3
Prepare the vegetables
Destem the kale, roughly chop leaves, and add to a large bowl with 1 tsp olive oil. With your hands, massage the leaves until bright green and soft, about 2 to 3 minutes. Trim the Brussels sprouts and thinly slice; add to the bowl. Mince the capers; add to the bowl. Add just half of the cashew dressing and toss to combine. Season to taste with salt and pepper.
4
Serve
Divide the kale Brussels sprout Caesar salad between large bowls. Top with baked BBQ tempeh and drizzle with remaining cashew dressing.