Tempeh Waldorf Salad with Purple Sweet Potatoes and Apple Vinaigrette

Tempeh Waldorf Salad

with Purple Sweet Potatoes and Apple Vinaigrette

GET RECIPES DELIVERED
dinner

A classic Waldorf salad with a healthy few twists. Green apple puree provides a bit of tang while crispy purple sweet potato wedges, add a sweet crunch. Packed with anthocyanins, which are anti-inflammatory, purple sweet potatoes are one of nature’s wonders!

Summer Recipes Fall Recipes Spring Recipes Winter Recipes Gluten-Free High-Protein Leafy Greens Tempeh Nuts Fruit Root Vegetables Appetizer Salad Dinner American
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
680
FAT
28g
CARBOHYDRATES
85g
PROTEIN
31g

MAIN INGREDIENTS

  1. 9 oz purple sweet potatoes
  2. 8 oz Lacinato kale
  3. 1 apple
  4. 1 lemon
  5. 1 tbsp Follow Your Heart Vegenaise
  6. 2 tbsp green apple purée
  7. 2 tsp chia seeds
  8. 1 tbsp agave
  9. 1 package tempeh
  10. ⅛ tsp cayenne pepper
  11. ¼ cup dried cranberries
  12. ¼ cup walnuts
  13. 2 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not inlcuded
  16. **Allergens: Soy, Tree Nuts

TOOLS

  • Baking sheet
  • Large nonstick skillet

INSTRUCTIONS

1
Roast the sweet potatoes
Rinse and dry the produce. Preheat the oven to 425°F. Cut the purple sweet potatoes into wedges. Transfer to a baking sheet and toss with 1 tbsp vegetable oil, salt, and pepper. Roast until tender and browned in places, about 15 to 18 minutes.
2
Prepare the produce
Remove the Lacinato kale leaves from the stems, roughly chop the leaves, and add to a large bowl. Thinly slice the apple and add to the bowl. Halve the lemon and squeeze half onto the apple slices to keep them from turning brown.
3
Make the dressing
In a small bowl, whisk together the Vegenaise, green apple purée, chia seeds, juice from the remaining lemon half, just 1 tsp agave, and a pinch of salt and pepper.
4
Crisp the tempeh
Cut the tempeh into ½ inch thick slices. Place a large nonstick skillet over medium-high heat and add 1 tbsp vegetable oil. Add the tempeh and cook, stirring occasionally, until browned on all sides, about 5 to 7 minutes. Add the remaining agave, and sprinkle the cayenne pepper over the skillet. Season tempeh with salt and pepper, toss well to coat, and cook until the skillet is dry, about a minute.
5
Toss the salad
Add the dried cranberries and walnuts to the large bowl with the kale. Toss with half of the apple vinaigrette and season salad with salt and pepper.
6
Serve it up
Divide the waldorf salad between 2 large bowls. Top with pan seared tempeh and purple sweet potatoes. Serve with remaining apple vinaigrette.