Chopped Salad

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.

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.

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.

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

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

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