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Earlier this week we mentioned that The Uprooted Kitchen, a vegetarian food truck getting ready to start serving around town, plans to reveal its menu of salad bowls sometime in the near future. These bowls won’t be your standard lettuce with dressing B.S. They’re loading them up with hearty greens, alternative protein sources, nuts, and grains…all topped off with Erin’s homemade dressings and served with a delicious and healthy desert.
We couldn’t wait to see just what goes into one of these things. So we did the only logical thing and asked for the recipe.
Southwestern Kale Salad
Ingredients: 2 c chopped kale 1/2 c shredded purple cabbage 1 c spicy marinated tempeh (recipe bellow) 1/4 c corn 1/4 c black beans 1/4 c avocado 1/4 c roasted red and yellow peppers 1/4 c radish
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top with feta, micro greens, and pepitas serve with chipotle lime dressing (recipe bellow)
Spicy Marinated Tempeh marinade 1 c of tempeh for an hour in the following spices to taste: lime juice, olive oil, minced garlic, cayenne pepper, cumin, maple syrup crumble tempe in saute pan over medium high heat with olive oil, sea salt, and pepper let cool and add to salad
Chipotle Lime Dressing juice of 4 limes 1 minced garlic clove 1 Tablespoon mustard 1 teaspoon chipotle pepper in adobo sauce 1 c cilantro 2 Tablespoons honey 4 Tablespoons olive oil sea salt and pepper to taste blend all ingredients and add to salad
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