Vegan Caesar Salad with BBQ Sweet Potato Croutons

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Large platter of Vegan Caesar Salad topped with Sweet Potato Croutons

Say hello to our new favorite salad.

It’s crunchy, fresh, incredibly easy to make, and boasts BIG zesty flavor from our 5-minute Caesar dressing. The recipe was born out of a simple need to put dinner on the table with minimal effort. We had a bunch of random ingredients that got thrown together, and it just totally worked. Hello, next-level vegan caesar salad!

The best part? Just 30(ish) minutes required for this incredibly hearty plant-based entrée or side. Let us show you how it’s done!

Romaine, nutritional yeast, capers, carrots, sweet potato, garlic, hummus, lemon, olive oil, and seasonings

Origins of Caesar Salad

It’s thought that the Caesar salad originated in Mexico in the 1920s (source). Who knew?!

Caesar Cardini, an Italian immigrant, is believed to have created the recipe (by accident) at his restaurant in Tijuana, Mexico. However, Caesar’s brother, Alex, claims that they invented the dish together prior to its success at Caesar’s Restaurant Bar.

The restaurant more commonly credited with its origination still exists today. And the salad is still made with the same original ingredients: romaine, olive oil, garlic, salt, pepper, lemon, parmesan, Worcestershire sauce, egg, and a crouton.

Caesar salad has now spread across the globe and has taken on many modifications. Our version is not traditional but is a plant-based take made with romaine and a similarly garlicky, zingy dressing!

Mixing ingredients for Vegan Caesar Salad dressing

We hope you love this vegan caesar salad! It’s:

& SUPER satisfying!

Enjoy as a side or light entrée (our favorite). Or top with chickpeas for added protein and a more filling meal!

Using a spoon to drizzle Vegan Caesar Dressing onto a platter of salad

What Goes Well With It?

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Large platter of Vegan Caesar Salad next to nutritional yeast, hummus dressing, and sweet potato croutons

Vegan Caesar Salad with BBQ Sweet Potato Croutons

A quick and easy green salad with shredded carrots, roasted BBQ sweet potato croutons, fresh parsley, and a zingy 5-minute Caesar dressing. Just 30 minutes required!
Author Minimalist Baker
Using wooden tongs to pick up a serving of Vegan Caesar Salad topped with Sweet Potato Croutons
4.56 from 9 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 (Entrée servings)
Course Entrée or Side
Cuisine Gluten-Free, Italian-Inspired, Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days




  • 1/2 cup plain hummus (store-bought or DIY)
  • 1 ½ tsp spicy mustard (we used a mix of grainy and spicy // either will work)
  • 1/2 tsp lemon zest
  • 2 Tbsp lemon juice
  • 2 tsp capers (chopped)
  • 1-2 tsp caper brining juice
  • 3-4 cloves garlic, minced
  • 1 healthy pinch each sea salt + pepper (plus more to taste)
  • 1-2 tsp maple syrup
  • 1 tsp olive oil (optional // omit if oil-free)


  • If you haven’t already, prepare your BBQ Roasted Sweet Potato Croutons or roasted sweet potatoes. Set aside.
  • In the meantime, prepare dressing. To a small mixing bowl, add hummus, spicy mustard, lemon zest + juice, minced capers + brining juice, minced garlic, salt, pepper, maple syrup, and olive oil (optional) and stir to combine. If needed, add a little water to thin until pourable and whisk until creamy and smooth (see photo).
  • Taste and adjust flavor as needed, adding more salt and pepper to taste, lemon juice for acidity, lemon zest for vibrant citrus flavor, minced garlic for zing, capers for “sea” flavor, maple syrup for sweetness, or mustard for spice.
  • Next, prepare remaining ingredients, including the romaine lettuce, parsley, and shredded carrots. Then add all to a serving platter or bowl and top with sweet potatoes and nutritional yeast (optional).
  • Add dressing and toss, or serve on the side. This salad stores best when the dressing is kept separate from the greens. Store leftovers separately: The salad will keep 2-3 days, the dressing will keep 4-5 days. Not freezer friendly.



*Nutrition information is a rough estimate calculated with BBQ Sweet Potato Croutons and without optional ingredients.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 392 Carbohydrates: 64.1 g Protein: 11.6 g Fat: 12.4 g Saturated Fat: 1.6 g Polyunsaturated Fat: 3.6 g Monounsaturated Fat: 5.94 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 920 mg Potassium: 1561 mg Fiber: 15.9 g Sugar: 16.7 g Vitamin A: 51738 IU Vitamin C: 64.18 mg Calcium: 259.23 mg Iron: 6.85 mg

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Reader Interactions

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My Rating:

  1. Kate says

    This recipe is so delicious! I added chickpeas for some extra protein with the same seasoning as the sweet potatoes. It came out great!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Becky, The capers do add to the classic “caesar” flavor, but are not essential if you’d prefer to leave them out!

  2. Anna says

    This salad was so good and easy. I loved the sweet potatoes as croutons. The caesar dressing is much better than the non-vegan version. This dish is definitely going in my rotation.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tammy, we prefer Italian parsley in this one. Let us know how you like it!

  3. Makayla says

    I made this for lunch and it was so delicious! The smoked paprika really brought out that barbecue flavour in the sweet potatoes, and the ceaser dressing was very good. I found that the fresher the dressing ingredients (like the garlic), the better. I omitted the parsley to keep it simple, and really enjoyed it!

  4. Andy Mueller says

    I enjoyed this recipe for the most part but found that that much parsley almost wrecked it! A QUARTER ofna cup would have been way more than plenty.

  5. Nicole says

    This was great! The dressing was reminiscent of caesar but it was definitely it’s own yummy thing. It was filling and hearty for a salad, and I especially loved the yam “croutons” on their own.

  6. Anne says

    Awesome salad – which is actually pretty filling – though I did add extra sweet potatoes! Don’t skip the parsley and I added some vegan Parmesan rather than nutritional yeast. Would make a great lunch to share – will definitely make it again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love the modifications, Anne! Never such thing as too many sweet potatoes =) Thanks so much for sharing! xo

  7. Kortneii Mackenzie says

    This was so very delicious! Thanks again! Always something good from you! I am not usually a fan of sweet potatoes so I made this with 1 yam and 1 yellow potato. But I could eat this with just the yams! Ididn’t find this to be very Cesar salad like but non the less I will definitely make it again.

  8. Zainab says

    Tried the dressing and it was amazing! I blended all the dressing ingredients together (too lazy to chop garlic) and it worked just fine. Very creamy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Zainab! And love the efficient modification =) Thanks for the lovely review!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Romaine is best, but those should work- just won’t be quite as fresh/crunchy. Let us know how it goes!