Middle Eastern Grain and Arugula Salad with Incogmeato® Chik'n Tenders

Recipe Directions

For the Roasted Cauliflower and Carrots:
1. Preheat oven to 425º F.
2. Toss all ingredients together and place onto a sheet pan, being careful not to overcrowd it.
3. Roast in a preheated 425º F oven until the cauliflower and carrots are well caramelized and tender. Cool and reserve.
For the Spiced Chik’n Tenders:
1. Heat a skillet with the olive oil over medium heat and add the garlic.
2. Cook the garlic until it just starts to brown, then remove from heat and add in the sesame seeds, herbs, sumac, and paprika.
3. Deep fry the Incogmeato® Chik’n Tenders for 4 minutes, drain well.
4. Chop the chik’n and toss with the spiced oil.
For the Tahini Vinaigrette:
1. Whisk together the tahini and water, then whisk in the lemon juice and salt.
2. Slowly whisk in the olive oil to emulsify.
For Assembly and Serving:
1. Toss the arugula with the olive oil and salt.
2. Toss the roasted vegetables with the grains and a little of the tahini vinaigrette.
3. Place the arugula on a plate and top with the roasted vegetables and grains. Place the chopped Incogmeato® Chik’n over top and drizzle with remaining tahini vinaigrette. Serve.