Creamy Cilantro Kale Salad with air Fryer Chipotle Tempeh Croutons

My little sister is vegan and has inspired me to make more plant based meals. It’s one of my new years resolutions.

So I made this Creamy Cilantro Kale Salad with Chipotle Tempeh Croutons. Greg’s always hesitant when it comes to vegan dishes, but he said “Wow, this is good!” after his first bite. So we have his stamp of approval… which says a lot. 

Kept the dressing super simple and used Bitchin’ Sauce cilantro chili sauce. 

NOTES:

• You can buy pre-washed/pre-cut kale. You will want to use a whole 10 oz bag.

• I used Light Life original Tempeh, which I got a Sprouts.

• I also got my Bitchin Sauce from Sprouts, but I know Whole Foods has it too!

• I used corn from a can, but you could use frozen, then defrosted, corn too. Fresh is fine too.

• This salad keeps well in the fridge for up to 2 days.

Prep Time: 15 minutes

Cook time 15 minutes

Serving Size: 2-4

Ingredients:

• 1 large bunch of kale, washed, removed from stems and chopped thin

• 2 tbsp apple cider vinegar

• 3/4 cup of corn

• 18 oz of original tempeh, cubed

• 2 tbsp hot sauce (I used Cholula)

• 1 tbsp chipotle powder

• 1/4 cup chipotle chili Bitchin’ Sauce

• 1 lime, juced

• 1/4 cup sunflower seeds 

• 1/4 cup hemp seeds

Directions:

1. Preheat your air fryer to 400 degree F. 

2. Add the chopped kale in a large mixing bowl and add the apple cider vinegar. Massage the ACV into the kale. This breaks down some of the tough, fibrous characteristics of kale. This makes it easier to chew and digest, and makes for a more tender salad. Don’t skip this step! Let the kale sit while we work on the tempeh. the kale size should reduce by about half.

3. In a bowl, add the tempeh + hot sauce and mix well. Then sprinkle in the chipotle powder and toss until the tempeh is evenly coated with the seasoning.

4. Add the tempeh to the pre-heated air fryer and air fry for 15 minutes or until tempeh is firm, crispy and golden.

5. For the dressing, combine the cilantro chili Bitchin’ Sauce and lime juice. IT’S THAT SIMPLE.

6. Now it’s time to build the salad!!! Combine the kale, dressing, corn, sunflower seeds hemp seeds and toss. You want the dressing really incorporated into the kale leaves.

7. Serve the salad in a salad bowl and garnish with a little more hemp + sunflower seeds. Top with the crunchy tempeh croutons and you have your vegan meal.