the PSL to Harvest Bowl Salad pipeline is clear w/o a single leaf in that drain 🍁 (recipe below ⬇️ )@ {Miso Maple Marinade/Dressing} * 3 tbsp miso paste * 1/4 cup tahini * 1/4 cup olive oil * 3 tbsp apple cider vinegar * 3 tbsp maple syrup * 1 garlic clove, minced * 1/2 tsp cinnamon * salt/black pepper, to taste * 1-2 tbsp water, to thin {Five-Spice Roasted Veggies} * 1 large sweet potato, cubed * 3 large carrots, diced * 1/2 red onion, cubed * 2-3 tablespoons olive oil * 1 tbsp maple syrup * 1 tsp five-spice powder * 1/2 tsp sea salt * black pepper, to taste {Salad Assembly} * 6 cups kale or arugula * (2) 8-ounce packs of tempeh, steamed * 1 large gala apple, sliced or cubed * 1/4 cup dried cranberries, optional * 1/4 cup chopped walnuts * crumbled goat cheese Directions: 1.Make the dressing by whisking together all ingredients until combined. Salt and pepper to taste. To thin the dressing/marinade, add 1 to 2 tablespoons of water at a time. Reserve 1/2 the dressing & save the remaining as a marinade for the tempeh. 2. Steam tempeh for five minutes to reduce any bitter taste. Slice into cubes or triangles & coat with the marinade. Marinate for at most 4 hours. After they are marinated, you have the option of either baking, pan-frying, grilling, or air-frying them. Put the marinated vegetables aside. Preheat the oven to 425 degrees F. 2 Toss veggies with olive oil, five-spice powder, sea salt, & pepper 3. Place veggis on a parchment-lined sheet pan. Bake for 20-30 minutes or until lightly charred. Remove from heat & let cool. To assemble: 1. In a large bowl, use hands to massage kale with olive oil, salt, & pepper. Once coated, add the tempeh, roasted five-spice vegetables, sliced or cubed apple, dried cranberries, chopped walnuts, & goat cheese. Drizzle dressing on top & stir, shake, & toss some salad! #salad #harvestbowl #sweetgreen #veganlunch #miso