Salad Greens with Roasted Sweet Potatoes, Tempeh Sticks, and Balsamic-BBQ Dressing

Textures collide in this vitamin-packed salad with a mix of salad greens, roasted sweet potatoes, crisp raw golden beets, seared tempeh sticks and a barbecue sauce dressing.

3 – 4 small sweet potatoes, peeled and diced
2 Tablespoons of olive oil, divided
salt and pepper
1 block of tempeh (8 oz.), sliced into 1/4-inch lengths
2 Tablespoons Worcestershire sauce (here’s a vegan version)
2 Tablespoons tamari, soy sauce or Bragg’s Liquid Aminos
fresh cracked pepper
1/2 bunch of red leaf lettuce, torn into pieces
6 – 7 leaves of lacinato kale, shredded
2 handfuls of arugula
1/2 golden beet, peeled and shredded (I just use a potato peeler to shred it)
1/4 small red onion, sliced thin
goat cheese (omit for a vegan version)
1/3 cup Greek yogurt (use soy yogurt or sunflower oil for a vegan dressing)
1/3 cup barbecue sauce
1 Tablespoon balsamic vinegar

View the full recipe at seasonal veg head →