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Tandoori Tempeh Kale Salad

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Prep Time 50 mins
Cook Time 15 mins
Servings 2

Ingredients
  

  • 8 oz tempeh
  • ½ cup plant-based yogurt
  • 1 tbsp lemon juice
  • 3 garlic cloves 1.5 tsp minced
  • ¼ tsp red chili powder or cayenne
  • 1.5 tbsp tandoori masala
  • ¼ tsp salt or to taste
  • kale (like 3 handfuls? lol I don't measure)
  • ½ an avocado
  • cherry tomatoes
  • chaat masala to season
  • ½ of a medium or large sweet potato + small amounts of paprika, cayenne, garlic powder, black pepper, salt, and olive oil for flavor

green chutney dressing

  • ½ cup cilantro
  • ¼ cup plant-based yogurt
  • 2 green chilis
  • ½ tsp amchur powder
  • 1 tsp lime juice
  • 2 tbsp water

Instructions
 

  • Steam tempeh for ~ 10 minutes. Then cut into 1-inch cubes.
  • Mix together ingredients for the marinade: yogurt, lemon juice, garlic, ginger, red chili powder, tandoori masala, and salt. Pour the marinade over the tempeh. Let it rest for 30 minutes (or longer for better results!).
  • Meanwhile, air fry or bake you sweet potato and process all ingredients for the green chutney dressing until smooth.
  • Air fry the tempeh for 12-15 minutes at 375 F. Make sure to flip them half way. Alternatively, oven bake for approximately twice as long. 
  • Assemble that salad! Make sure you massaged your kale with olive oil or lemon juice first. Add tomatoes, avocado, sweet potatoes, microgreens, tempeh, dressing, and finally, a sprinkle (or 10 sprinkles) or chaat masala.