Make a Mess in the Kitchen

Tag: salad

5 Ingredient Vegan Caesar Salad

5 Ingredient Vegan Caesar Salad

Sometimes a hot summer day calls for a crisp, cool salad. Now, we’re not talking about any salad because this one is slightly indulgent. This combines crispy chickpeas, fresh kale and tomatoes, vegan parmesan and always creamy caesar dressing.

You can use the greens of your liking, but I suggest kale because of how well it absorbs the dressing when you let it refrigerate. Additionally, Biolife parmesan and Daiya caesar dressing (or homemade) pair the best together. The sharpness of the parmesan with the tangy, saltiness of the chickpeas and dressing really knock this salad out of the park.

This is such a great quick lunch option, meal prep, or a side dish for dinner. It comes together in under 15 minutes and requires little to no prep. I’ve even subbed bac’n bits (did you know they’re vegan and made from textured veggie protein??) for the chickpeas when under a time crunch.

It’s really only a matter of throwing some ingredients together and thoroughly massaging the kale to let it absorb the creamy dressing! What’s your favorite salad go-to? Which dressing do you always have to have on hand? Let me know in the comments!

5 Ingredient Caesar Salad

June 18, 2019
: 2
: 5 min
: 10 min
: 15 min
: Easy


  • 4 cups chopped kale
  • 1 cup halved tomatoes
  • 1/2 grated non-dairy parmesan cheese
  • 1/2-1 cup non-dairy caesar dressing
  • 1 can chickpeas, rinsed
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 1/4 cup lemon juice
  • Step 1 Preheat oven to 400F
  • Step 2 Rinse and drain 1 can of chickpeas
  • Step 3 Toss chickpeas in salt, pepper, paprika and lemon juice
  • Step 4 Spread evenly onto baking sheet
  • Step 5 Cook for 10-15 minutes
  • Step 6 Combine ingredients and coat evenly in dressing
  • Step 7 *Recommend refrigerating for 10+ minutes to let kale absorb dressing
Sweet Potato & Tofu Bowls

Sweet Potato & Tofu Bowls

Hello friends!

This recipe came about, as many do, from experimenting with a variety of flavors. I wanted something nutritious but packed with flavor and filling. While I don’t have a grill in my apartment, I opted for a panini press which gives the same results in a quicker amount of time. Be sure to press–or buy sprouted tofu–the tofu for long enough to ensure it absorbs more of the flavor.

grilled tofu and sweet potato bowl

The marinade is possibly the best part other than the dressing that pulls it all together. The flavors of the marinade are really great for a summertime dinner or when you’re having a grill out!

You should let the tofu rest in the marinade for at least 30 minutes, but overnight would really let the spices and sauce come through.

My absolute favorite thing about my Ninja Foodi is that I can enjoy roasted sweet potatoes and oil-free fries any time I want! It also makes for quick cooking at the ease of a button.

To add some variety, I peeled half of a cucumber and carrot which rested on top of a bed of greens. My personal favorite for salads is a spring mix, but you can use any that you like! Then I piled on the tofu and sweet potatoes and topped it off with Briana’s Homestyle Poppyseed Dressing, my absolute favorite dressing at the moment. Hope you enjoy this quick recipe!

Sweet Potato & Tofu Bowls

May 31, 2019
: 1-2
: 30 min
: 10 min
: 40 min
: Easy


  • For the grilled tofu:
  • 1 tsp of minced garlic
  • 1 tsp salt
  • 1/4 cup balsamic vinegar
  • 1/2 tbsp soy or tamari sauce
  • 1 tsp maple syrup (or sweetener of choice)
  • For the sweet potatoes:
  • 1-2 sweet potatoes
  • Oil as needed
  • Seasoning of choice (or none)
  • For the salad:
  • 1/2 of a shredded carrot
  • 1/2 of a shredded cucumber
  • 1/4 cup diced tomato
  • 1 cup (or more) greens of choice (I recommend spring mix!)
  • Step 1 For the marinade:
  • Step 2 Combine and season to taste
  • Step 3 Whisk and set aside
  • Step 4 For the tofu:
  • Step 5 Press tofu for ten minutes
  • Step 6 Slice into long strips
  • Step 7 Set into bowl with marinade for at least 20-30 mins
  • Step 8 Using a grill or panini press, grill for 5-10 mins until grill marks show
  • Step 9 For the sweet potatoes:
  • Step 10 Cut into wedges or strips
  • Step 11 Salt or season as needed
  • Step 12 Using an air fryer (or oven preheated to 400) place them in a row
  • Step 13 Fry/roast for 15 minutes or until desired texture
  • Step 14 Assemble:
  • Step 15 Layer the bowl starting with the greens, then veggies, and finally tofu and sweet potatoes
  • Step 16 Highly recommend choosing a poppyseed dressing (such as Brianas Homestyle Poppyseed)
  • Step 17 Enjoy!