Vegan Caesar Salad With Bbq Sweet Potato Croutons Recipes

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VEGAN CAESAR SALAD WITH BBQ SWEET POTATO CROUTONS



Vegan Caesar Salad with BBQ Sweet Potato Croutons image

A quick and easy green salad with shredded carrots, roasted BBQ sweet potato croutons, fresh parsley, and a zingy 5-minute Caesar dressing. Just 30 minutes required!

Provided by Minimalist Baker

Categories     Entrée or Side

Time 30m

Number Of Ingredients 15

1 batch BBQ Roasted Sweet Potato Croutons
2 heads romaine lettuce hearts ((rinsed, dried, roughly chopped // ~10 heaping cups chopped as original recipe is written))
1 cup roughly chopped parsley
1 cup shredded or thinly sliced carrots
2 Tbsp nutritional yeast ((optional))
1/2 cup plain hummus
1 ½ tsp spicy mustard ((we used a mix of grainy and spicy // either will work))
1/2 tsp lemon zest
2 Tbsp lemon juice
2 tsp capers ((chopped))
1-2 tsp caper brining juice
3-4 cloves garlic, minced
1 healthy pinch each sea salt + pepper ((plus more to taste))
1-2 tsp maple syrup
1 tsp olive oil ((optional // omit if oil-free))

Steps:

  • If you haven't already, prepare your BBQ Roasted Sweet Potato Croutons or roasted sweet potatoes. Set aside.
  • In the meantime, prepare dressing. To a small mixing bowl, add hummus, spicy mustard, lemon zest + juice, minced capers + brining juice, minced garlic, salt, pepper, maple syrup, and olive oil (optional) and stir to combine. If needed, add a little water to thin until pourable and whisk until creamy and smooth (see photo).
  • Taste and adjust flavor as needed, adding more salt and pepper to taste, lemon juice for acidity, lemon zest for vibrant citrus flavor, minced garlic for zing, capers for "sea" flavor, maple syrup for sweetness, or mustard for spice.
  • Next, prepare remaining ingredients, including the romaine lettuce, parsley, and shredded carrots. Then add all to a serving platter or bowl and top with sweet potatoes and nutritional yeast (optional).
  • Add dressing and toss, or serve on the side. This salad stores best when the dressing is kept separate from the greens. Store leftovers separately: The salad will keep 2-3 days, the dressing will keep 4-5 days. Not freezer friendly.

Nutrition Facts : ServingSize 1 serving, Calories 392 kcal, Carbohydrate 64.1 g, Protein 11.6 g, Fat 12.4 g, SaturatedFat 1.6 g, Sodium 920 mg, Fiber 15.9 g, Sugar 16.7 g, UnsaturatedFat 9.54 g

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