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

Ingredients

• 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
• 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
• Chives, chopped
• Toasted sunflower or pumpkin seeds