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Kale Brussels Sprout Caesar Salad with BBQ Tempeh & Cashew Dressing
2 Serving Dinner

Kale Brussels Sprout Caesar Salad

with BBQ Tempeh & Cashew Dressing

Tags: Gluten-Free High-Protein
Cook Time
2 Servings  |  25 min

Nutrition (per serving)

CALORIES
420
FAT
18g
CARBOHYDRATES
60g
PROTEIN
28g

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INGREDIENTS

  1. tempeh
  2. bbq sauce
  3. lemon juice
  4. cashews
  5. dijon mustard
  6. white miso paste
  7. garlic
  8. curly kale
  9. brussels sprouts
  10. capers
  11. olive oil
Allergens: soy, tree nuts
Tools: Blender, Baking sheet
Cook Time
2 Servings  |  25 min

Nutrition (per serving)

CALORIES
420
FAT
18g
CARBOHYDRATES
60g
PROTEIN
28g

Get Recipes Delivered

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.

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