Vegan Sweet Potato Salad With Tempeh and Maple-Mustard Dressing

Gena Hamshaw

Vegan Sweet Potato Salad With Tempeh and Maple-Mustard Dressing

A sweet-and-salty maple mustard dressing makes marinated tempeh and roasted sweet potatoes sing.

Share this
Serves: 4
Print

Get back to basics with this hearty, easy-to-make salad (from Gena Hamshaw’s Power Plates) that tastes incredible, too.

What you need:

For the salad:
8 ounces tempeh, cut into ½-inch cubes 
2 tablespoons tamari or liquid aminos
2 tablespoons apple cider vinegar 
1 tablespoon maple syrup 
¼ teaspoon smoked paprika 
2 medium sweet potatoes, peeled and cut into ½-inch cubes 
1 tablespoon olive oil 
Coarse salt and freshly ground black pepper 
5 cups packed baby arugula 
¼ cup chopped chives or scallions

For the dressing:
2 tablespoons olive oil or tahini 
1 tablespoon maple syrup 
1 tablespoon Dijon mustard 
1 tablespoon tamari or liquid aminos 
1 tablespoon apple cider vinegar 
1 tablespoon balsamic vinegar 
1½ tablespoons nutritional yeast 
1 to 2 tablespoons warm water, if needed 

For the garnish:
Chives, chopped
Toasted sunflower or pumpkin seeds  

What you do:

  1. For the salad, in a shallow bowl, place tempeh. In a small bowl, whisk tamari, vinegar, maple syrup, and paprika. Pour the mixture over tempeh and toss gently to evenly coat. Cover and refrigerate for at least 1 hour.
  2. Preheat oven to 400 degrees and line two baking sheets with parchment paper. In a large bowl, add sweet potatoes and oil and toss until evenly coated. Transfer to one a lined baking sheet and sprinkle generously with salt and pepper. Bake 30 to 35 minutes, until fork-tender. 
  3. Remove tempeh from refrigerator and drain. Spread cubes onto second baking sheet and bake for 15 minutes.
  4. Transfer sweet potatoes and tempeh to a large bowl and let cool 10 minutes. Add arugula.
  5. For the dressing, in a small bowl whisk oil, maple syrup, mustard, tamari, apple cider vinegar, balsamic vinegar, and nutritional yeast. If dressing is too thick, add warm water and whisk until desired consistency is reached. Store in an airtight container in the refrigerator for up to 1 week.
  6. Pour the dressing over the salad and toss gently to combine. Add garnish and serve.
For more recipes like this, check out:

Here at VegNews, we live and breathe the plant-based lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission, but in no way does this effect the editorial integrity of VegNews.

Share this

Become a VegNews VIP for product deals, freebies, and perks galore!

JOIN NOW