100% Plant-Based Buffalo Salad with Creamy Ranch Dressing

Ingredients:

• organic sprouted tempeh

• mixed greens

• crispy chickpeas (toss in olive oil, cumin, paprika, salt, and pepper and roast in the oven for 20-30 minutes at 400°F)

• 1/2 avocado

• pepitas

• chopped celery

• avocado oil

• buffalo hot sauce (I love this one from Primal Kitchen)

• vegan ranch (or make your own non-vegan option with greek yogurt, apple cider vinegar, garlic, olive oil, and salt and pepper)

• sourdough toast or cauliflower thin

Directions:

I know I'm the last person on the face of the planet, but I recently discovered buffalo sauce and my life has not been the same since (one of the greatest downfalls of lifelong vegetarianism, so god bless buffalo cauliflower wings). I keep an unlimited supply in my kitchen for my boyfriend (he eats it on everything, which is honestly pretty gross), but I decided to get creative and turn my new favorite sauce into a plant-based salad (AKA trick my boyfriend into eating vegetables).

Cut tempeh into squares, toss in avocado oil, and roast for about 15 minutes at 400°F. Meanwhile, mix the greens, crispy chickpeas, pepitas, and celery (finely chopped). Take out the tempeh, drizzle it with buffalo sauce, and put back in the oven for about 5 minutes. I like to serve this salad with avocado toast (there's something unreal about the creamy avocado with the spicy sauce), so will smear some avocado on sourdough or a cauliflower thin, and cut up the rest to add to the salad. Drizzle with a little bit of vegan ranch, apple cider vinegar, and olive oil (or make your own ranch dressing, above). It's so good, your boyfriend will never know it's 100% plant-based. Enjoy!

Superfood hack: add a touch of turmeric to the sauce for an extra pretty color and a boost of antioxidants.

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