Roasted Vegetable Caesar Salad
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Running on Real Food · by Deryn Macey★ 5.0 (1)

Roasted Vegetable Caesar Salad

NUTRITION · PER SERVING40M COOK
CAL 21%·PRO 50%
CARBS 55G51% OF CAL
19G FIBER22G OTHER13G TOTAL SUGAR
FAT 15G31% OF CAL
2G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty salad built on massaged kale with roasted vegetables, crispy spiced chickpeas, and a bold tofu-based Caesar dressing. Filling and satisfying for dinner.

mainamericansaladtofubeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 1 can chickpeas (drained, rinsed and patted dry (540 mL))
  • 1 ½ tsp olive oil
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • Salt and pepper
  • 4 cups broccoli florets (about 1 crown, ~250g)
  • 4 cups cauliflower florets (about 1/2 a head, ~300g)
  • 3 cups Brussels sprouts (halved or quartered, depending on size, ~300g)
  • 4 cups kale, packed (stems removed and thinly sliced, ~125g)
  • 1 tbsp olive oil
  • 2 tbsp nutritional yeast
  • 1 tbsp hemp seeds
  • ½ red onion (very thinly sliced)
  • ⅓ cup apple cider vinegar
  • salt
  • 150 g soft tofu (approx. 1/2 cup)
  • 1 clove garlic (peeled and smashed)
  • 1 tsp garlic powder
  • 1 tbsp fresh lemon juice
  • 1 tbsp white miso paste
  • 2 tsp apple cider vinegar
  • 1 ½ tsp Dijon mustard
PREP
15M
SODIUM
1499MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.