Vegan Maple Sweet Potato and Bacon Harvest Salad
Servings 6 servings
Calories 300kcal
Ingredients
- 2 medium sweet potatoes cut into cubes
- 14 ounces extra firm tofu
- 2 cups fire roasted corn
- 2 medium cubed avocados
- 8 ounces crumbled vegan feta
- 1 cup crumbled crispy vegan bacon (cook according to package and i used hooray foods)
- handful of freshly chopped cilantro or parsley
dressing
- 1/3 cup vegan mayonnaise
- 1/4 cup vegetable broth
- 1 tbsp minced garlic
- 2 tbsp liquid aminos
- 1/2 tbsp dijon mustard
- 2 tbsp maple syrup
- sea salt and pepper to taste
Instructions
- preheat the oven to 400 degrees.
- coat the tofu and sweet potato lightly in avocado oil and bake at 400 degrees for about 25-28 minutes.
- in a large salad bowl, add the cubed baked sweet potatoes, crumbled vegan bacon, baked tofu cubes, fire-roasted corn, diced avocado, and crumbled vegan feta cheese.
- whisk everything together until you have a smooth maple dressing.
- pour the maple dressing over your salad ingredients and gently toss everything together until they're all coated in the dressing.
- store in the fridge in an airtight container and serve room temp and enjoy!