Name: Maple Glazed Sweet Potato and Crispy Quinoa Salad
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 1/2 cup pomegranate seeds; 1/4 cup mint leaves chopped; 1 cup shredded BBQ lime tofu; 1.25 can lentils drained and rinsed; 1/2 cup vegan feta; 1/3 cup cucumber slices; 2.5 cup curly kale; 1/4 cup pickled jalapeno; 1/2 avocado diced; 2 tbsp capers; 1 cup vegetable broth; 1/2 cup uncooked quinoa; 1 tbsp neutral flavoured oil; 1 long sweet potato; 1 Drizzle olive oil; 1 Drizzle maple syrup; 1/8 tsp ground cinnamon; 1/8 tsp sweet paprika; 1 Sprinkle salt; 2 slices vegan bacon; 1/2 cup pecans halves; 1/2 tbsp extra virgin olive oil; 1/2 tbsp maple syrup; 1 tbsp raw sugar; 1/4 tsp ground cinnamon; 1 tbsp chopped fresh rosemary; 1 Sprinkle salt; 1 tsp raw sugar; 1/4 cup tahini; 2 tbsp lemon juice

Instructions

Prepare the Maple Glazed Sweet Potatoes

Preheat the oven to 400°F (200°C). Place sweet potato rounds on a lined baking sheet. Drizzle with olive oil, maple syrup, cinnamon, and sweet paprika and sprinkle with salt and mix until well coated. Roast for 25-30 minutes, flipping halfway, until tender and caramelized. Set aside.

Cook the Crispy Quinoa

Rinse the quinoa thoroughly and drain. In a medium pot, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until cooked. Fluff quinoa with a fork and let cool. Note- you can also make it the night before and refrigerate. Add oil to quinoa and stir until combined. Preheat oven to 375°F. Spread cooled quinoa on a parchment covered rimmed sheet pan and toss well with oil and salt. Bake the quinoa turning with a spatula every 10 minutes or so, until golden brown and crispy, 25-30 minutes. Set aside.

Make the Candied Pecan Bacon Brittle

Preheat the oven to 350°F (175°C). Toss vegan bacon slices and pecan halves with olive oil, maple syrup, 1 tbsp raw sugar, cinnamon, rosemary, and a sprinkle of salt. Spread on a lined baking sheet and bake for 5 minutes. Toss and bake for another 5 minutes, toss again and bake for another 3-5 mins until crispy. Set aside.

Prepare the Spiced Green Goddess Tahini Dressing

Blend all Green Goddess tahini dressing ingredients. Adjust consistency with more water if needed. Season with salt and pepper to taste.

Prepare the Golden Mustard Lemon Dressing

Blend all golden mustard lemon dressing ingredients. Adjust seasoning with salt and pepper to taste.

Assemble the Salad

In a large bowl, combine massaged kale, lentils, cucumber slices, pickled jalapeños, pomegranate seeds, mint, vegan feta, avocado, and crispy quinoa. Add shredded BBQ lime tofu (recipe on your blog) and toss gently to mix. Layer roasted sweet potato rounds on top and sprinkle with candied pecan bacon brittle.

Dress and Serve

Drizzle with Spiced Green Goddess Tahini Dressing or Mustard Lemon Dressing, or serve dressings on the side for individual preference. Garnish with additional mint or herbs if desired. Serve immediately and enjoy!

Maple Glazed Sweet Potato and Crispy Quinoa Salad