Recipe alert: Warm garlic kale salad with crispy tempeh croutons and roasted root veggies (featured on

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2-3 servings


4 cups stemmed, chopped kale

2 medium carrots, sliced into 1/4-inch rounds

2 medium sunchokes, sliced into 1/4-inch rounds

1 medium parsnips, sliced into 1/4-inch rounds

4 handful of radishes, sliced into 1/4-inch rounds

1 yellow bell pepper, sliced

2 tempeh burgers (150 g)

3 Tbsp Extra Virgin Olive Oil

2 cloves garlic, minced

Sea salt and pepper to taste

1 pinch of smoked paprika

Salad dressing:

3 Tbsp extra-virgin olive oil

2 Tbsp soy sauce

1 Tbsp Dijon mustard

1 Tbsp lemon juice

2 gloves of garlic

Sea salt and pepper to taste


1.   Preheat oven to 425F. Toss ยผ-inch cut rounds of carrots, parsnips, sunchokes in 2 Tbsp olive oil and season with salt and pepper. You can adjust seasonings according to your personal preferences. 

2.   Pour into your greased Staub baking pan and roast for 20 minutes until lightly browned and slightly crisp.

3.   Meanwhile, slice your bell peppers and radishes and put aside. 

4.   5 minutes before the root veggies are ready, cut tempeh burgers into small cubes and season it to your preference. (I used soy sauce, garlic powder and smoked paprika), add it to your root veggies and roast them until crispy for the remaining 5 minutes.  

5.   Blend all ingredients of your dressing in a food processor until smooth. 

6.   Heat the remaining 1 Tbsp of olive oil over medium heat in a pan, add the thinly sliced kale, dressing and sautรฉ for 2 minutes.

7.   To serve, make a bed of the warm kale salad and arrange the sliced bell peppers, radishes, roasted veggies and crispy tempeh croutons on top. 

8.   Then top it with your favorite crispy seeds for that extra crunch. My usual is a blend of hemp, pumpkin and sunflower seeds.