Kale Power Salad with Spicy Almond Dressing


Kale Power Salad with Spicy Almond Dressing

This vegan kale power salad is so gratifying and filled with flavour. Kale is topped with tender roasted sweet potatoes, crispy baked tofu bits, avocado, and red onion. A very velvety spicy almond dressing that you’ll wish to sprinkle on whatever completes it off.

An overhead, up close shot of a kale salad with creamy dressing on top, crispy bits of tofu, chunks of roasted sweet potato, slices of red onion, and cubes of avocado. The salad is in a white bowl.An overhead shot of ingredients used in a vegan kale power salad, featuring sweet potatoes, tofu, and avocado among other ingredients.An overhead shot of two bowls on a parchment lined baking sheet. In one bowl is cubed sweet potatoes and spices. In the other is crumbled firm tofu and spices.

I have actually been consuming a variation of this kale power salad on repeat for weeks now. Something about the tender sweet potatoes, the spice-crusted crispy little bits of tofu, avocado, and red onion joining that spicy almond dressing. Numerous flavours and textures that are additional great when you get them all in one bite.

This appears like a lots of active ingredients, however a great deal of them are kitchen products that I wager you currently have on hand. We’re talking spices, dietary yeast, arrowroot powder, cornmeal, Dijon mustard, maple syrup, olive oil, Tamari soy sauce, and gewurztraminer vinegar. A great deal of my go-to’s! In regards to preparation, we mix the dressing, roast the sweet potatoes and tofu, massage the kale in some olive oil and lime juice, and after that put together.

The dressing is genuinely the genuine winner of this dish though. It’s spicy, tasty, mouth-watering, velvety, therefore tasty. I make a double batch and utilize it on grain bowls, to complete tacos, sprinkled over crispy air fried broccoli, as a dip for fresh veg, and all sort of salads.

Some Tips for Making This Kale Power Salad:

  • You can replace raw sunflower seeds or cashews for the almonds.
  • I increase to about 1 tablespoon of hot sauce overall in my dressing. I like the zing and the hot sauce that I generally utilize for things like this (Cholula) isn’t extremely hot.
  • If you’re utilizing coconut aminos in location of the Tamari, I would double the total up to 2 teaspoons.
  • You can replace cornstarch for the arrowroot.
  • Utilize the most significant flat pan you have actually got for the sweet potatoes and tofu. You wish to offer each piece as much area as you can!
  • You will discover yourself wishing to put this dressing on whatever. I double up on this one.

If you’re a fan of this salad, you’ll most likely like my Apple Kale Salad with Miso Mustard Dressing or my Vegan Kale Cobb Salad. You may likewise like this roundup of Sugary food Potato Recipes.

An overhead shot of a hand using a spoon to stir up a creamy, light orange sauce in a grey bowl.An overhead shot of crispy roasted tofu bits and cubes of sweet potato.A hand is seen sprinkling crispy little bits of tofu over the top of a kale salad in a white bowl.An overhead, up close shot of a kale salad with a hand using a spoon to drizzle a creamy dressing on top. The salad also features crispy bits of tofu, chunks of roasted sweet potato, slices of red onion, and cubes of avocado. The salad is in a white bowl.

Kale Power Salad with Spicy Almond Dressing

This vegan kale power salad is so gratifying and filled with flavour. Kale is topped with tender roasted sweet potatoes, crispy baked tofu bits, avocado, red onion, and an extremely velvety spicy almond dressing that you’ll wish to sprinkle on whatever!

PREPARATION TIME 20 minutes COOK TIME 35 minutes OVERALL TIME 55 minutes

Course Main Dish, Salad, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 4 -6

Author: Laura Wright

Devices

  • Mixer

Active Ingredients

Spicy Almond Dressing

  • 1/2 cup sliced almonds, soaked for 1 hour and drained pipes
  • 2 cloves garlic, peeled
  • 1 tablespoon dietary yeast
  • 1/4 cup water
  • 2 tablespoons olive oil
  • 1 tablespoon gewurztraminer vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon Tamari
  • 1 teaspoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1-2 teaspoons hot sauce of option, or to taste
  • sea salt and ground black pepper, to taste

Kale Power Salad

  • 2 teaspoons dietary yeast
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons sweet paprika
  • 1 1/2 teaspoons chili powder
  • 2 medium sweet potatoes (about 500 grams ), peeled and diced into 2-inch pieces
  • 1 350 gram block company OR additional company tofu, drained pipes and torn into little pieces
  • 4 tablespoons olive oil, divided
  • sea salt and ground black pepper, to taste
  • 2 tablespoons arrowroot powder
  • 2 tablespoons cornmeal
  • 6 cups sliced kale, gently jam-packed
  • 1 tablespoon lime juice
  • 1 teaspoon maple syrup
  • 1 ripe avocado, peeled, pitted and sliced
  • 1(* )little red onion, sliced thin 1/4
  • cup toasted sliced up almonds(* )Directions Preheat the oven to 425 ° F. Line a big baking sheet with parchment paper.

Make the spicy almond dressing. In an upright mixer, integrate the almonds, garlic, dietary yeast, water, olive oil, gewurztraminer vinegar, lime juice, Tamari, maple syrup, Dijon mustard, hot sauce, salt, and pepper. Mix the mix on high till smooth and velvety. If it’s a little thick and pasty, simply include a huge splash of water and mix it once again. Taste the dressing and look for flavoring, change if needed, and reserved.

  • In a little bowl, make a little spice mix: stir together the dietary yeast, garlic powder, onion powder, paprika, and chili powder. Set out 2 medium bowls. Location the sliced sweet potatoes in among the bowls and the tofu pieces in the other. Utilizing a tidy kitchen area towel, truly do your finest to blot all wetness from the tofu.
  • Divide the spice mix equally among the sweet potatoes and tofu. Drizzle both the sweet potatoes and the tofu with 1 1/2 tablespoons of olive oil. Season both with salt and pepper. To the tofu just, include the arrowroot and cornmeal. Toss the sweet potatoes till equally covered. Then, utilizing a spatula, toss the tofu bits till equally covered.
  • Spread the sweet potatoes and tofu out on opposite sides of the baking sheet. Provide each piece as much area as you can. Pop the baking sheet into the oven and roast for 35 minutes, stirring and turning the pieces at the middle. At the end of the roasting, the sweet potatoes need to hurt and the tofu bits need to be crispy on the exterior.
  • In a big bowl, integrate the kale, staying tablespoon of olive oil, lime juice, maple syrup, salt, and pepper. Utilize your hands to massage the kale till it’s a little softened, about 1 minute.
  • Drizzle the top of the kale with a few of the spicy almond dressing. Then leading with roasted sweet potatoes, crispy spiced tofu bits, avocado, and red onion. Drizzle more of the dressing on top. End up the salad with the toasted sliced up almonds. Take pleasure in instantly.
  • Notes
  • You can replace raw sunflower seeds or cashews for the almonds.

  • I increase to about 1 tablespoon of hot sauce overall in my dressing. I like the zing and the hot sauce that I generally utilize for things like this (Cholula) isn’t extremely hot.
  • If you’re utilizing coconut aminos in location of the Tamari, I would double the total up to 2 teaspoons.
  • You can replace cornstarch for the arrowroot. Utilize the most significant flat pan you have actually got for the sweet potatoes and tofu. You wish to offer each piece as much area as you can!
  • Published in fall, velvety, gluten complimentary, main dish, roasted, salad, salty, side meal, spicy, spring, summertime, umami, vegan, winter season
  • Program

A 3/4 angle shot of a kale salad with creamy dressing on top, crispy bits of tofu, chunks of roasted sweet potato, slices of red onion, and cubes of avocado. The salad is in a white bowl. 42 remarks

Deborah Nutrition material?

  • Reply

    Laura Hello Deborah,


    • Thanks for your remark. I never ever publish nutrition material or calorie counts here. I prepare and consume for satisfaction initially, and I attempt to preserve the spirit of that in all of my work! The website of a calorie amount/grams of carbohydrates and so on can likewise be bothering for folks recuperating from consuming conditions, which I attempt to be conscious.

      I do comprehend that some folks choose to have this info, and for that there are a great deal of complimentary resources online like My Physical fitness Friend. With these, you merely input the active ingredients yourself and the serving size, and it will offer you a rough quote.
      – L

      Reply

      Lisa A would be truly valuable to have dietary material on your dishes

  • Reply

    Laura Hi Lisa,


    • Please see my remark to Deborah on this. Though I value your feedback, I will never ever publish nutrition info here.

      – L
      Reply
      Caitríona O’Leary This looks definitely tasty– I can’t wait to attempt it! Thank you!

  • Reply

    Terri Laura, I ‘d like to see a “structured” variation of this dish. It looks terrific however there are many parts that I do not believe I ‘d navigate to making it.

  • Reply

    Laura Hello Terri,


    • I truthfully do not understand how you might improve this if you’re genuinely doing it from start to complete. The only technique I can provide is to prep a few of the parts ahead of time when you have an additional 15 minutes approximately. The spice mix for the tofu and sweet potatoes can be blended well ahead of time. The dressing can be made up to a week ahead of time and kept in the refrigerator. You might slice the kale ahead of time and even purchase pre-chopped kale if that’s offered to you. You might pre-crumble the tofu and shop it in a container in your refrigerator so that it’s prepared when you are. When I personally do my grocery searching for the week, I frequently do these little actions when I get home if I have time (preparation and slice the veg, make a sauce and so on), and it does assist our meals come together much faster.

      – L
      Reply
      Elizabeth Wow, this looks so great, I can’t wait to attempt it! And I’m not even an individual who generally gravitates towards salads. Numerous textures and tastes that all noise so ideal together. Thank you for sharing!

  • Reply

    Tracey Hello Laura: I value the time and effort that enters into your posts and dishes. I have actually made a number of and will frequently sub for active ingredients I have on hand and even alter a cooking technique depending upon time needed in the kitchen area. My point is I do not ask for the author “improve” the dish nor demand “dietary material”. It might have been asked in a kind method however begin individuals, these are complimentary dishes! If you’re counting macros or whatever then do the mathematics yourself. I ‘d rather Laura create more terrific dishes than these ordinary demands.

  • Reply

    ME
    I personally choose to NOT see the dietary material. The active ingredients are great and TASTE IS WHAT IS VERY IMPORTANT, and this is tasty! Thank you for your site ❤

  • Reply

    5 stars
    Marylynn Another incredible salad alternative– your imagination never ever stops! thank you!

  • Reply

    Joanell Made this for supper tonight and it was terrific. I highly 2nd the tip of utilizing company tofu. I had only medium company on hand and it was rather gloppy after roasting. Still delicious. One might freeze the tofu and after that utilize it after defrosting … offers it a more dry and crumbly texture. Your site has actually become my go-to for a lot of suppers! Thank you!

  • Reply

    Laura Hi Joanell,


    • I like the freezing tip for this! The texture of frozen and thawed tofu is constantly more effective for me personally. I’m going to attempt that next time I make it, thank you!

      – L
      Reply
      Carla @ Food Lover Digital
      This was so terrific! It came together quite rapidly and was extremely tasty. My meaning of a sturdy salad!

  • Reply

    5 stars
    Lesley O’Neill
    This looks so delicious, Laura! Can’t wait to attempt!

  • Reply

    5 stars
    Elaine
    This appeared in my e-mail the other day and I made it last night! Fantastic dish, I had actually not had tofu that method and liked the texture. I under-seasoned the tofu and potatoes a bit however that wound up exercising since I put a Tbs of Tamari in the dressing rather of a tsp, oops! I would absolutely make this once again, thanks!

  • Reply

    5 stars
    Sheila
    Made this salad for supper tonight and it was a 10/10! Liked all the textures and the dressing is an overall flavour bomb, I made it with sunflower seeds and it was SO great! The salad came together quickly, will one hundred percent be on repeat!!! Thanks for another dazzling dish Laura!

  • Reply

    5 stars
    Kathy
    Great!! We delighted in tonight and will keep this one in our rotation. Thank you for this amazing high nutrition high calcium salad!!

  • Reply

    5 stars
    Ella K
    Definitely extraordinary salad. I have actually never ever truly discovered a salad dish I have actually taken pleasure in a lot prior to. It was the ideal balance of salt, acid, heat plus velvety, sweet, tasty, crunch. Kale is no longer truly in season here in Vermont so I utilized regional red cabbage and homegrown mung bean sprouts rather. I rubbed the cabbage while the sugary foods and tofu were roasting because it takes longer to break down the cell walls and have actually taste be soaked up than kale. I truly can’t overcome how great this was, and a wonderful method to consume the fruit and vegetables we have in storage mid winter season (nowadays mainly roots and cabbage plus homegrown sprouts). Next time I’ll attempt subbing the almonds in the dressing for sunflower seeds, because we do not generally have almonds around, however they were truly great as both the dressing element and the toasted topping. Every dish I have actually ever attempted of yours has actually ended up being a routine winner in our home. Thank you permanently!

  • Reply

    5 stars
    Sissel This dish looks tasty! I have one concern: the chili powder you utilize, is it pure chili or is it a chili spice mix?

  • Reply

    Laura Hello Sissel,


    • I utilized 100% ancho chili powder.

      – L
      Reply
      Thea This is such a flavourful and well rounded salad– like the balance of creaminess and body that make it and amazing winter season salad (kale is mainly seasonally grown just in the cold weather in Germany)– thanks for sharing the dish!

  • Reply

    Marena
    This salad is incredible! I included raw broccoli, chickpeas and a handful of romaine to the mix. Sooo great

  • Reply

    5 stars
    Jules
    I wish to make this everyday! It was so tasty and flavourful. I had all the active ingredients other than for raw almonds, so I subbed 2 tablespoon of almond butter in the sauce dish. I believe I might have most likely utilized 3 or 4 tablespoon, however it was still tasty (most likely simply much thinner than the initial sauce dish). I liked the tofu cooking technique, too! Thrilled to copy that in other meals, too. Thank you, Laura!

  • Reply

    5 stars
    Jennifer I was simply questioning if almond butter might operate in the dressing– this was valuable, thank you! Can’t wait to attempt the salad this weekend:-RRB-

    • Reply

      Kathy Bresnahan
      Liked this!

  • Reply

    5 stars
    Debbie
    I made this last weekend and my meat-eating spouse enjoyed it (as did I!) He has actually currently asked me to make it once again next weekend!

  • Reply

    5 stars
    Leah
    Made it precisely as composed (other than for including cornmeal to the tofu since I was out) and it was great. I will be making this once again. The majority of the active ingredients were kitchen staples so it was quite basic.

  • Reply

    5 stars
    Kate S I just have entire raw almonds … any guidance on just how much i should utilize? Would 1/2 cup be insufficient? Thank you!

  • Reply

    Laura I would utilize a somewhat loaded half cup and attempt soaking them for a minimum of 2 hours.


    • – L

      Reply
      Shannon I made this tonight and it was definitely extraordinary. Thank you Laura !!

  • Reply

    Anne You make the very best meal salads. This one is no exception. That tofu!!

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