Sweet Potato Salad With Tempeh and Maple-Mustard Dressing | VegNews

Ingredients

• For the salad:
• 8 ounces
• tempeh
• , cut into ½-inch cubes 
• 2 tablespoons tamari or liquid aminos
• 2 tablespoons apple cider vinegar 
• 1 tablespoon maple syrup 
• ¼ teaspoon smoked paprika 
• 2 medium sweet potatoes, peeled and cut into ½-inch cubes 
• 1 tablespoon olive oil 
• Coarse salt and freshly ground black pepper 
• 5 cups packed baby arugula 
• ¼ cup chopped chives or scallions
• For the dressing:
• 2 tablespoons olive oil or
• tahini
•  
• 1 tablespoon Dijon mustard 
• 1 tablespoon tamari or liquid aminos 
• 1 tablespoon apple cider vinegar 
• 1 tablespoon balsamic vinegar 
• 1½ tablespoons nutritional yeast 
• 1 to 2 tablespoons warm water, if needed 
• For the garnish:
• Chives, chopped
• Toasted sunflower or pumpkin seeds