Caesar salad is one of the simplest salads out there, but that is its strength. In this recipe, it's recreated for fall with hearty sweet potatoes, creamy vegan Parmesan dressing, and a sprinkling of cheesy breadcrumbs. It’s filling thanks to the sweet potatoes, full of flavor, satisfying, drool-worthy, and it offers so much more satisfaction than any salad you'll order in a restaurant. Trust us, you won’t want to go back to old routines if you ever do it homemade.

Sweet Potato Caesar Salad [Vegan]

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For the Salad:

  • 1 batch roasted garlic Parmesan dressing
  • Lettuce (romaine, arugula)
  • 1/4 cup capers
  • 2 medium sweet potatoes
  • 1 tablespoon olive or canola oil
  • 2 cloves garlic
  • Salt and pepper to taste

For the Parmesan Breadcrumbs:

  • Your favorite bread, cut into cubes (gluten-free, if needed)
  • A splash olive or canola oil
  • 2 tablespoons vegan Parmesan, plus more for serving
  • 3 garlic cloves
  • Salt and pepper, to taste

For the Dressing:

  • 1/2 cup and 3/4 cup cashews, divided
  • 2 tablespoons nutritional yeast
  • A pinch of salt (optional)
  • Salt and pepper, to taste
  • 1/4 cup apple cider vinegar
  • 10 garlic cloves, peeled
  • 1 1/4 cups almond milk


  1. Prepare the sweet potatoes. Cut them into slices and/or cubes, season with salt and pepper, garlic mix and oil. Put them on a baking sheet and bake for around 20 minutes at 400°F. While the potatoes are baking, prepare the roasted garlic Parmesan dressing by combining all ingredients until smooth.
  2. Assemble the salad. Simply put the lettuce and capers together into a big bowl or directly on your plate. Add the roasted sweet potatoes and garnish with dressing.
  3. To make the bread crumbs, just whip up all the ingredients and bake for around 15 minutes at 390°F on a baking sheet.


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