Coconut Bacon, Romaine Lettuce and Cherry Tomato Grain Salad

Coconut Bacon, Romaine Lettuce and Cherry Tomato Grain Salad

with tempeh (vegan)
Prep Time
40 Minutes
Cooking Time
20 Minutes
Servings
3 Servings

Equipment

  • 3 1L mason jars with lids
  • Medium bowl
  • Large baking sheet
  • Parchment paper
  • Small bowl
  • Whisk

Ingredients

Coconut Bacon

  • 1 cup unsweetened, dried sliced coconut or coconut flakes

  • 1 tbsp maple syrup

  • 2 tbsp reduced-sodium tamari

  • 1 tsp smoked paprika

  • 1/2 tsp grapeseed or canola oil

Lemon Dijon Vinaigrette

  • 1 lemon zested and juiced
  • 1/3 cup extra virgin olive oil
  • 1 clove garlic, pureed
  • 1 tbsp maple syrup
  • 2 tsp Dijon mustard
  • Salt and pepper to taste

Salad

  • 1 lemon zested and juiced
  • 1/3 cup extra virgin olive oil
  • 1 clove garlic, pureed
  • 1 tbsp maple syrup
  • 2 tsp Dijon mustard
  • Salt and pepper to taste 

Directions

1. Preheat oven to 325°F. In a medium bowl add all coconut bacon ingredients and toss well to coat. Spread on a large parchment-lined baking sheet. Bake for 18 minutes, until coconut is crispy and lightly toasted. Set aside.

2. In a small bowl whisk together vinaigrette ingredients. Season with salt and pepper.

3. Next, using a 1L mason jar add 1/3 of the vinaigrette. Next, layer in 1 cup of grains, 1 cup of grated veggies, 1 cup of romaine lettuce, ½ cup of cherry tomatoes and 1/3 cup of coconut bacon. Top with a few sunflower sprouts. Tighten lid and repeat with remaining 2 mason jars. Store in fridge.

4. When ready to eat, vigorously shake mason jar to completely coat salad ingredients with vinaigrette.