Sweet Potato and Bok Choy Salad

This Sweet Potato Salad in just genius. Created by Kathy at Lunchboxbunch, it is a thing of beauty. This vegan salad features sweet, savory maple tempeh, combined with incredible Bok Choy (or your favorite green).

Caramelized onions kicks up the flavor a few notches and a ton of diced sweet potato makes it hearty and filling. And of course there is the sauce. Did I forget to mention the sauce? Simply incredible.

We added a little twist to this delicious vegan recipe that makes it just perfect. You can make it in advance so you will know there is a full meal waiting on you later, or you can prepare it and eat it right now. Get this incredible vegan salad recipe on the next page below.

Vegan salad made from Sweet Potatoes and Bok Choy
Vegan salad made from Sweet Potatoes and Bok Choy

(Adapted from this recipe at lunchboxbunch)

Ingredients

Tempeh:
8oz temeph, sliced into bite size pieces
2 Tablespoons maple syrup
1 1/2 Tablespoons Tamari
1  sweet potato, diced into cubes and boiled
5 Cups of raw organic Bok Choy (Or green of your choice)
1 onion, sliced thin
1 Tablespoon Just Mayo (or vegan mayo of your choice)
2 Tablespoons nutritional yeast
Juice of one lemon
2 teaspoons extra virgin olive oil
The sauce, for drizzling and eating!
1 Tablespoon Just Mayo
1 teaspoon hot sauce
1 teaspoon maple syrup

Optional and recommended
smoked paprika and cayenne on tempeh to taste
Instructions
Slice the tempeh and add it to a medium bowl along with the maple syrup and tamari. Toss well and let sit for at least a half hour before cooking so the flavors can absorb and marinate the tempeh.
Boil the diced sweet potato until tender but not mushy. Turn off heat. Before draining the hot water, add the bok choy to the pot and close lid. Let the water and heat wilt the bok choy.
Drain bok choy and potato and pour them into a large mixing bowl. Spoon in the vegenaise, sprinkle in nutritional yeast and squeeze in lemon juice. Gently toss with a large spoon or spatula. Set bowl aside.
Warm a skillet over high heat and add 2-3 tsp of EVOO to the pan. When oil is hot, add the tempeh, including any leftover juices from the marinade that didn’t get absorbed.) Saute for five minutes, flipping mid way through. When tempeh is done, sprinkle smoky paprika and cayenne over top to taste, then pour tempeh over top the sweet potato bok choy mixture. Gently fold it in.

Warm the skillet again and add the onions. No need to add additional oil, since the residual juices and oil are enough to let the onions brown and caramelize a bit. (But add oil or water if the pan is too dry.) Cook the onions until gently caramelized. Pour the onion in the large mixing bowl as well. Toss everything gently and pour into a large shallow serving bowl.

Whip together the drizzle sauce and drizzle over top.
Eat immediately or refrigerate to heat up later. Will keep 2 days. Photo: Alpha

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