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Vegan kale caesar salad - Dr. Pingel

Vegan Kale Caesar Salad

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Total Time 35 minutes

Ingredients
  

Salad Filling

  • 1 large sweet potato, diced
  • 1 can (15.5 ounces) chickpeas, drained and rinsed
  • 1 tbsp extra virgin olive oil
  • 1 tsp himilayan sea salt
  • 1 tsp black pepper

Vegan Parmesan (optional)

  • 3 tbsp hemp seeds
  • 3 tbsp nutritional yeast
  • 1/2 tsp Himilayan pink salt
  • 1 tsp garlic powder

Dressing

  • 2 tbsp extra virgin olive oil or avocado oil
  • Juice of 1 lemon
  • 2-3 tbsp Juice of 1 lemon
  • 1 tbsp Dijon mustard
  • 2 tsp nutritional yeast
  • 1/2 tsp sea salt 
  • 1/2 tsp black pepper
  • 1/4 cup water

Salad Base

  • 1 large bunch (about 8 cups) dinosaur kale, washed, stems removed, and chopped 
  • 1 Hass avocado, sliced

Instructions
 

  • Preheat the oven to 375 degrees F.
  • On a baking sheet, place the salad filling ingredients, and toss to combine. Bake for 30 minutes.
  • Meanwhile, in a food processor, combine the vegan parmesan ingredients, if using, and blend until the mixture is crumbly.
  • In a high-speed blender, put the dressing ingredients and blend on high until well-combined.
  • Chop the kale and place in a bowl. Add the vegan parmesan, if using, and drizzle with the dressing.
  • Toss together, and serve with the sliced avocado and any desired add-ons.