Fall salad with coconut bacon
Servings Prep Time
2people 30minutes
Cook Time
10 minutes
Servings Prep Time
2people 30minutes
Cook Time
10 minutes
Ingredients
Instructions
  1. Cut butternut squash and beetroot and toss them with olive oil, ginger, cinnamon and cayenne. add a sprinkle of salt and place in preheated to 200 degrees oven for 25 minutes.
  2. Meanwhile, rip the kale into the smaller pieces and massage it lightly with tbsp of oil and sprinkle with nutritional yeast, arrange on the separate tray in the single layer. bake for 8-10 minutes(I usually just add it to the rest of the veggies towards the end of cooking time)
  3. On the dry pan roast the hazelnuts for five minutes toasting them occasionally. Move to the separate plate and add coconut chips, cubed tofu with tamari, maple syrup, apple cider vinegar and paprika to the pan. Make sure that everything is evenly coated and toss them for a couple of minutes till they become crunchy.
  4. Combine all the ingredients for the dressing in a small jar and shake well so it all comes together.
  5. Remove veggies from the oven, sprinkle with crushed nuts and coconut bacon, drizzle with prepared dressing and serve straight away.