Vegan Sweet Potato Caesar Salad
This creamy and rich dressing is my new favorite – I love how the lemon, garlic and honey works so well together. But the tahini base, truly has my heart.
Keeping this salad simple, I added in roasted sweet potato pieces, simple gluten free garlic bread crumbs and all the basil I could find.
Want to add more protein? Add in some grilled chicken or salmon and even marinated tofu would be delish. But this Vegan Sweet Potato Caesar Salad, doesn’t really need any additions to it.
Don't need to over complicate it.
Not every salad needs 18 ingredients. Maybe, I just need to tell myself that and not you.
But it’s true. High quality, delicious and fresh ingredients do their thing.
Shine bright.
Adding in fresh herbs.
I’ve done it before…like many times and I’ll keep doing it.
Adding in fresh herbs like basil, tarragon, and chives to simple salads, makes them elevated.
In this Sweet Potato Caesar Salad, adding in thinly sliced fresh basil is everything. Adding in more freshness and an unexpected flavor – I just love it. Basil pairs so well with the Vegan Caesar Dressing. I mean lemon and basil. Yes, please!
More Vegetarian salad recipes!
Vegan Sweet Potato Caesar Salad
- Total Time: 5 minutes
- Yield: 4 1x
- Diet: Vegan
Ingredients
- 1 bunch of curly kale, roughly chopped
- 1 teaspoon high quality olive oil
- 1/4 teaspoon salt
- 2–4 slices vegan (gluten free) bread, sliced + cubed
- 2 tablespoons vegan butter, melted
- 2 garlic cloves, minced
- 1 sweet potato, diced and roasted
- black pepper, for garnish
Caesar Dressing
- 2 heaping tablespoons tahini (mix it up first, then measure)
- 1 lemon, juiced
- 2 garlic cloves, finely minced
- 2 teaspoon capers, finely minced
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon ground black pepper
Instructions
- Place the kale, olive oil and salt in a large bowl. Using your hands to massage the oil into the kale for 15 seconds. Let sit while you prepare the garlic bread crumbs and vegan Caesar salad dressing.
- Preheat your oven to 400F. Place the cubed bread on a baking sheet tray. Mix together the melted butter, minced garlic and a pinch of black pepper. Pour the the butter mixture over the cubed bread. Toss to coat. Bake for 8 minutes. Using tongs or a wooden spoon, toss the bread crumbs around. Bake for 2-4 more minutes and remove from the oven to let cool slightly.
- Mix together all of the Vegan Caesar salad dressing in a small jar with a lid (place the lid on top and shake together). Add in 1 teaspoon of hot water if its too thick.
- Add the diced sweet potato pieces, half of the bread crumbs and a heaping tablespoon of the dressing over the kale. Using salad tongs, mix to coat the kale with the dressing. Continue to add more dressing to make it how you like it.
- Top the salad with more bread crumbs and serve.
Notes
I love to pre-roast sweet potatoes. They are great with eggs, salads, pastas and eating plain.
Simple roasting instructions. Preheat your oven to 400F. Dice the potato up and place in a single layer on a baking sheet tray. Drizzle with about 1 tablespoon of olive oil, large sprinkle of each salt and pepper. Toss to coat and place in your oven for 12-15 minutes or until they are tender in the inside and slightly brown on the outside.
- Prep Time: 5
- Category: salad
- Method: oven
- Cuisine: salad
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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