This is a dish that has become one of our go-to’s for busy weekdays when we don’t have quite as much time at our disposal to spend in the kitchen, but still want something tasty and impressive-looking. If you’re finding yourself with similar time constraints, this salad will fit the bill: it’s a big bowl of deliciousness that’s quick, versatile, and healthy to boot (it makes supremely satisfying post-workout fare).
We encourage you to play around with the toppings until you find a combination that really wows you.
Serves one healthy appetite.
What You’ll Need
For the Salad
- 1 bunch spinach
- 1/4 block smoked tofu, sliced into triangles
- handful cherry tomatoes, halved
- 1 sweet potato, peeled and diced (or three ultra-cute mini-potatoes)
- handful alfalfa sprouts
- 1 T. pumpkin seeds
- 1 T. sunflower seeds
For the Smokey Caesar Dressing
- 1/4 c. veganaise
- 2 T. lemon juice
- 1/2 t. grainy mustard
- 1 clove garlic, minced
- 1 T. nutritional yeast
- 1/4 t. smoked paprika
- 1/4 t. salt
- 1/4 t. ground black pepper
Start off by getting your sweet potato roasted. Preheat the oven to 450 F. In a bowl, coat the diced sweet potato in olive oil, and toss with salt, ground black pepper, and a sprinkling of cinnamon if you’re feeling wacky. Place in an aluminum baking pan and bake for about 40 minutes, turning halfway through, until crispy and golden-brown. Set aside.
To prepare your dressing, combine all of the above ingredients in a small jar and (with the lid closed tightly, of course) shake until everything is smooth and incorporated.
Finally, grab yourself a bowl deep enough to contain all of that goodness: layer it with spinach, cherry tomatoes, the smoked tofu slices, and a handful of your roasted sweet potatoes. Top with a nest of alfalfa sprouts and a sprinkling of pumpkin and sunflower seeds. Add a liberal drizzle of your salad dressing, and dig in!