Creamy Kale Salad with Buffalo Tofu and Crispy Spiralized Sweet Potatoes
Although I love coming up with creative ideas for healthy foods, at the end of the day, salads will always have my heart. Even though they get a bad rap, salads can be delicious, and they are super easy to throw together when you don't have time to prepare a more complicated meal. The best part about salads is that the combinations are endless, which means I never get sick of them. That's right, I never get sick of salads! And if you start getting creative, you might stop being a salad hater too.
This salad is creamy and crunchy, thanks to the crispness of the roasted spiralized sweet potatoes and the creaminess of the lemon yogurt dressing. if you are vegan and don't want to use yogurt, you can leave it out and just make a simple lemon vinaigrette.
Ingredients (serves 2)
- 1 medium sweet potato
- Cooking oil of choice (about 1 tablespoon or a cooking spray)
- 2 cups kale leaves, roughly chopped
- 1/2 large avocado (or whole one, if you want more!)
- 1/4 cup quartered cherry tomatoes
Ingredients for Tofu
- 8 ounces organic tofu
- 1 teaspoon avocado oil/extra virgin olive oil
- 2-3 tablespoons hot buffalo sauce
Ingredients for Lemon Yogurt Dressing
- 4 tablespoons Greek yogurt
- 2 teaspoons apple cider vinegar
- Juice of 1 lemon
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Dash of pepper
1. Preheat oven to 425 degrees Fahrenheit. Slice off both ends of sweet potato and cut in half crosswise. Spiralize sweet potato using small noodle blade. Spread sweet potato noodles on an aluminum foil-lined baking sheet and drizzle oil on (or spray with cooking spray). Make sure to evenly coat noodles. If they seem uneven, toss by using your hands to distribute. Bake for about 20 minutes until noodles just begin to get crispy.
2. Add kale leaves to a large bowl. Optional to drizzle over some olive oil and a dash of sea salt and massage with your hands to soften leaves. Mix together dressing ingredients in a small bowl until smooth. Toss the kale in the dressing. Top with avocado and cherry tomatoes.
3. To prepare tofu, heat up avocado oil or olive oil on medium heat in a large pan. Drain tofu and pat dry with a paper towel. Dice into 1-inch squares. Add to pan along with buffalo sauce, and stir to coat. Cook for 5 minutes or so until tofu begins to brown, stirring/flipping tofu frequently.
4. Top salad with cooked tofu and sweet potato spirals. Serve and enjoy! I like to mix everything together before eating.