Maple Sweet Potato & Kale with Plant-Based Chick'n Croutons

Maple syrup, sweet potatoes, kale, riced cauliflower, and vegan chicken tenders perfectly combine to make a delicious salad in this easy-to-make vegan cauliflower recipe.

  • Prep time 15 minutes
  • Total time 30 minutes
  • Servings 4

Ingredients
  • 1 bag (10 oz each) Birds Eye® Steamfresh Veggie Made™ Original Riced Cauliflower, cooked according to package directions
  • 1 pkg (9 oz each) Gardein® Seven Grain Crispy Tenders
  • 3 tablespoons Earth Balance® Organic Whipped Buttery Spread
  • 2 large sweet potatoes, peeled and diced
  • 1/2 cup chopped onion
  • 2 tablespoons pure maple syrup
  • 2 cups firmly packed baby kale and spinach blend, chopped
  • 1/4 cup dried cranberries

Directions

  • Step one

    Cook Gardein® Seven Grain Chick'n Tenders according to package directions.

  • Step two

    Meanwhile, melt spread over medium heat in large nonstick skillet and cook sweet potato and onion, stirring occasionally, 10 minutes or until almost tender and golden brown. Add maple syrup and cook, stirring occasionally,2 minutes.

  • Step three

    Add prepared cauliflower, baby kale blend and cranberries. Cook, stirring occasionally, 2 minutes or until kale is just wilted. Season, if desired, with salt and pepper.

  • Step four

    To serve, cut prepared chick'n tenders into bite-sized pieces and top salad.

Nutrition Information

378 calories, 57g carbs

Nutrient Amount % Daily Value
Calcium 70 mg 7%
Carbohydrate 57 g 19%
Cholesterol 0
Total Fat 12 g 19%
Iron 3 mg 17%
Calories 378 kcal 19%
Sodium 599 mg 25%
Protein 13 g 27%
Saturated Fat 2 g 10%
Sugars 23 g 2%
Vitamin C 25 mg 42%