Healthy Eating // Kale + Sweet P. Ceasar (Vegan)

November 23, 2015

kale ceasar a

We’re in Arizona gearing up for a splurge-filled feast with my family, and there’s just something to be said for letting my Mom take the reigns while I stand in as kitchen assistant for the holiday this week.

Giving up control of the menu can sometimes be tricky with my healthy-girl eating habits, but I always offer to bring a few side dishes in case anyone wants to join me in making (at least a few) nutritious decisions. This year I’m in charge of bringing the Thanksgiving veggies, and have decided to get my inspiration from some fresh and organic Autumn ingredients…

Thanks to my friends at Kashi, I’m sharing one of the recipes here today, and loved finding an unexpected way to use their Sweet Potato Sunshine in my vegan version of this classic salad!

kale ceasar 5 Recipe testing = Lunch for one!

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Kale + Sweet Potato Ceasar (Vegan)

INGREDIENTS:

2 bunches lacinto or “dinosaur” kale
1 large sweet potato, diced into small cubes
2 TBSP coconut oil (melted)
1 cup Kashi Sweet Potato Sunshine cereal

DRESSING:

8 oz silken tofu
4 TBSP miso paste
3 TBSP fresh lemon juice
1/4 cup of parsley or chives
3 cloves of garlic
1 teas. onion powder
Salt + Pepper (duh)

*Always choose organic when possible!

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HERE’S WHAT YOU DO:

1.) Heat your over to 425 degrees and grease a cookie sheet with a quick spritz of this stuff.

2.) Toss sweet potato cubes in coconut oil and spread evenly spaced on the sheet. Roast for 25 mins or until golden brown and bubbly.

3.) In the meantime, add all of the dressing ingredients to a blender (I blitz it up in this) and mix until it is thick, creamy + fully incorporated. (This step can be done up to 3 days in advance. Just be sure to tightly seal and keep refrigerated before serving.)

4.) Toss all of the salad ingredients until fully coated in the dressing, and add your Kashi Sweet Potato Sunshine right before serving!

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A FEW EXTRA NOTES:

I must admit, Ceasar salad has always weirded me out with it’s raw egg yolks and anchovy puree, but after re-purposing my own version of this leftover dip from our housewarming party last week, I accidentally discovered that it tastes almost exactly like the traditional dressing!

Using lacinto kale will definitely remind you more of the typical romaine, and the richness of a coconut-roasted root veggie eliminates the need for overdoing it on the cheese. I know it sounds crazy, but I’m the biggest cheese-lover there is and I assure you that it won’t be missed.

You could totally grab some store-bought dressing to make it a little simpler, but the super-spicy kick of raw garlic and fresh lemon juice make a killer pairing for the cereal “croutons” that you will most likely want to eat straight out of the box. ;)

Be sure to shoot me a tweet if you end up trying it for yourself!


This post has been kindly brought to you by my friends at Kashi.
Thank you so much for supporting the brands that help make this site run!

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2 Comments

  • Reply Alissa November 24, 2015 at 7:48 am

    This looks amazing!

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