@plantifymyplate: Your Thanksgiving table needs this beautiful harvest salad! A delicious combination of fresh kale roasted sweet potato and zucchini, crispy tempeh, quinoa, fresh herbs, and a creamy maple tahini dressing. The perfect balance of crunchy, sweet, savory, and fresh! It's packed with plant-based protein, fiber, and so much flavor. Plus, you can prep most of it ahead of time to make your holiday cooking a little easier. A beautiful way to bring more plants to your Thanksgiving table Salad Ingredients: 2 cups washed kale, massaged with olive oil and lemon juice 1 block tempeh, cubed 1 sweet potato, cubed 1 small zucchini, cubed ½ red onion, chopped ½ cup cooked tri-color quinoa Lots of fresh parsley and chives chopped Pumpkin seeds for topping Crispy Tempeh: Cube tempeh and toss with a splash of olive oil and soy sauce Season with ½ tsp each onion powder, garlic powder, and smoked paprika, plus 1 tsp nutritional yeast and cornstarch Air fry at 400°F for approximately 20 minutes, until crispy Roasted Vegetables: Cube sweet potato and zucchini Toss with a little olive oil, salt, and pepper Air fry or roast in the oven until tender and golden Oven roasting at 425°F typically takes 25-35 minutes, depending on the size of your cubes Maple Tahini Dressing: ¼ cup tahini Juice of 1 lemon 3 tbsp apple cider vinegar 2 tosp maple syrup 1 tbsp Dijon mustard 1 tbsp of each onion powder & garlic powder Fresh cracked pepper Splash of water to thin as desired Add everything together to a mason jar, shake well until creamy and smooth To assemble: Add massaged kale, quinoa, roasted vegetables, tempeh, red onion, and fresh herbs. Drizzle with maple tahini dressing and finish with pumpkin seeds. Meal prep tip: Prepare the quinoa, roasted vegetables, tempeh, and dressing ahead of time. Assemble just before serving for the freshest texture! Save this for your Thanksgiving menu! 🍂 #thanksgivingdinner #saladrecipe #plantbasedrecipes

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Friday 06 November 2026 19:46:38 GMT