Vegan BBQ 'Chicken' Chopped Salad
This is a go-to entree salad, packed with protein from BBQ vegan chicken. Or try beans or tempeh or tofu. Also in there: quinoa, avocado and sweet potato.
Servings: 2 salads
Ingredients
- ⅓ cup vegan barbecue sauce - add more or less if desired
- 2 cups Beyond Meat "Beyond Chicken" Strips (or sub with tofu, tempeh or cooked chickpeas)
- 1 portobello mushroom, stem removed and cubed
- ¼ cup veggie broth
- 2 cups cooked quinoa
- 1 medium sweet potato, diced (roasted or steamed to cook)
- ½ large avocado, diced
- 4 cups baby spinach, roughly chopped
- ½ cup red onion, finely chopped
- 2 tablespoon organic blueberries
- ½ lemon, juiced -- for spinach
- Dressing of choice - to taste (creamy chipotle used)
Creamy Chipotle Dressing:
- ⅓ cup Vegenaise (vegan mayo)
- ⅛ teaspoon chipotle powder
- sweet: 1 teaspoon maple syrup or sweet BBQ sauce
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 400 degrees.
- Toss vegan protein (Beyond meat used) and cubed portobello with BBQ sauce. Pour into an oven-safe dish. Add the veggie broth. Cover with foil. Bake at 400 degrees for 15-20 minutes.
- Once the BBQ vegan chicken is ready, and you have all your components, you can start plating the salads. Toss the baby spinach in the lemon juice. Add spinach to serving bowls. On top add the quinoa, avocado, BBQ vegan chicken, onion, sweet potato and blueberries.
- Whisk together the creamy chipotle dressing. Drizzle on top of the salad. I like to serve this salad with a side of toast with hummus.