Sweet Potato Salad with Tempeh & Maple Mustard Dressing
A couple of weeks ago I shared your favorite P&H recipes of 2017, and also asked for feedback on the types of recipes you wanted to see more of this year (a very big thank you to those of you who took the time to comment, email, and message me!). There was a pretty wide range of requests, but a lot of you asked for easy lunches and dinners. I feel you on that, because I too get stumped on what to make during the week when I have less time to devote to cooking (side note: how ridiculous does that sound coming from a recipe developer?? Eek.). But I think like many people, most days I’m in need of meals that don’t require a lot of active prep work or dirtying a bunch of dishes.
Today’s hearty sweet potato salad recipe comes from my dear friend, Gena Hamshaw, whose new cookbook, Power Plates, was just released last week! You likely already know Gena from her blog, The Full Helping. I’ve been reading her posts and making her recipe for years and I’d be hard-pressed to think of anyone who is more thoughtful, well-informed, or who has more integrity than Gena. Her food is simple, wholesome, and grounding, and Power Plates is a continuation of this approach to plant-based meals. There are 100 recipes total, and each is nutritionally balanced and one-dish—exactly the type of recipes we could use more of.
Normally, I’m not the biggest fan of tempeh, but I really like it in this sweet potato salad because it’s marinated (so key for flavor!) and then baked (think: golden and crispy around the edges). However, I think the real star of this dish is the dressing. It’s a combination of olive oil or tahini (I used tahini), maple syrup, Dijon mustard, tamari, apple cider and balsamic vinegars, and nutritional yeast. I’m totally hooked on the sweet/salty/vinegar-y flavor.
I followed Gena’s recipe as written, but made a few changes based on the ingredients I already had on hand. I used baby lettuce in place of arugula, yams instead of sweet potatoes, and I topped my salad with dried cranberries for extra color and texture. This is a very adaptable recipe and perfect for making ahead for grab-and-go lunches throughout the week.
Gena—biggest congrats to you on your new book! Thank you so much for sharing your sweet potato salad with us!
Sweet Potato Salad with Tempeh & Maple Mustard Dressing
Sweet Potato Salad with Tempeh & Maple Mustard Dressing
Serves: 3-4 servings of salad, 1/2 cup of dressing
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
The sweet, salty maple mustard dressing featured in this sweet potato salad is one of my all-time favorites. It began as a vinaigrette, but one of my recipe testers tried it with tahini iand couldn’t stop raving about the results.
Cuisine: Gluten Free, Vegan Servings: 3-4 servings of salad, 1/2 cup of dressing
Prep Time: 1 hour Cook Time: 30 minutes Total Time: 1 hour 30 minutes
The sweet, salty maple mustard dressing featured in this sweet potato salad is one of my all-time favorites. It began as a vinaigrette, but one of my recipe testers tried it with tahini iand couldn’t stop raving about the results.
Instructions
- To make the salad, put the tempeh in a shallow glass bowl or container, preferably one large enough to fit all of the tempeh in a single layer. In a small bowl or measuring cup, whisk together the tamari, vinegar, maple syrup, and paprika.
- Pour the mixture over the tempeh and stir gently to evenly coat the cubes. Cover and refrigerate for at least 1 hour and up to 12 hours.
- Preheat the oven to 400°F (200°C) and line two rimmed baking sheets with parchment paper. In a large bowl, toss the sweet potatoes with the oil until evenly coated. Transfer to one of the lined baking sheets and sprinkle generously with salt and pepper. Bake for 30 to 35 minutes, until fork-tender and starting to brown.
- Meanwhile, drain the tempeh and spread it on the other lined baking sheet. Bake for 15 minutes, until the tempeh is beginning to brown. Transfer the sweet potatoes and tempeh to a large bowl and let cool for about 10 minutes. Add the arugula.
- To make the dressing, combine the oil, maple syrup, mustard, tamari, apple cider vinegar, balsamic vinegar, and nutritional yeast in a small bowl or measuring cup. Whisk to combine. If the dressing is thicker than you’d like, whisk in the warm water as needed. (Stored in an airtight container in the refrigerator, the dressing will keep for 1 week.)
- Pour the dressing over the salad and toss gently to combine. Fold in any additional toppings and serve.
Notes [2]
I made a few changes to Gena’s recipe based on the ingredients I already had on hand. I swapped the arugula for baby lettuce, used yams instead of sweet potatoes, and added in some dried cranberries for color/texture. Gena gives the option of using olive oil or tahini in the dressing—I used tahini and it was delicious!
Reprinted with permission from Power Plates. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Cover image copyright © 2018 by Ashley McLaughlin.
Copyright © 2018 by Gena Hamshaw for Power Plates.
