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Chopped Salad with Tempeh Bacon & Everything Bagel Brussels Sprouts
2 or 6 Serving Dinner

Chopped Salad

with Tempeh Bacon & Everything Bagel Brussels Sprouts

Tags: Gluten-Free High-Protein <600 Calories Nut-Free
Cook Time
2 Servings  |  30 min

Nutrition (per serving)

CALORIES
500
FAT
17g
CARBOHYDRATES
57g
PROTEIN
26g

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INGREDIENTS

  1. brussels sprouts
  2. everything bagel spice
  3. tempeh
  4. tamari
  5. maple syrup
  6. liquid smoke
  7. lacinato kale
  8. carrot
  9. capers
  10. vegetable oil
  11. salt and pepper
Allergens: soy
Tools: Large nonstick skillet, Baking sheet
Cook Time
2 Servings  |  30 min

Nutrition (per serving)

CALORIES
500
FAT
17g
CARBOHYDRATES
57g
PROTEIN
26g

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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!

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