Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus

Advertisement

Tempeh Taco Salad

by Rachel Gaewski featured in Protein-Packed Salads

Under 30 min

Inspired by tasty.co

Under 30 min

Ingredients

for 3 servings

Tempeh

  • 8 oz
    tempeh, 1 package (225 g)
  • olive oil, for cooking
  • 3 tablespoons
    low sodium soy sauce
  • 2 teaspoons
    garlic powder
  • 2 teaspoons
    chili powder
  • 1 teaspoon
    cumin

Avocado Dressing

  • 1 avocado
  • 1 lime, juiced
  • ¼ cup
    olive oil (60 mL)
  • salt, to taste
  • pepper, to taste
  • 3 tablespoons
    water

Assembly

  • 4 cups
    green leaf lettuce, chopped (320 g)
  • 1 cup
    cherry tomato, halved (200 g)
  • ¾ cup
    black beans (130 g)
  • ½ cup
    corn (85 g)
  • ⅓ cup
    fresh cilantro, chopped (15 g)
  • ⅓ cup
    red onion (50 g)
    Calories 343
    Fat 18g
    Carbs 28g
    Fiber 6g
    Sugar 5g
    Protein 21g

Estimated values based on one serving size.

Advertisement

Preparation

  1. Cut the tempeh into a medium dice.
  2. In a medium saucepan, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add the tempeh and cook for 6-8 minutes, until golden brown.
  3. Add the soy sauce, garlic powder, chili powder, and cumin, stir, and cook for another 5 minutes, until all of the seasonings are well-distributed and the tempeh is browned. Remove the pan from the heat.
  4. Make the avocado dressing: In a blender, combine the avocado, lime juice, olive oil, salt, and pepper and blend until smooth. Add the water 1 tablespoon at a time until your desired consistency is reached.
  5. Arrange the lettuce, tomatoes, black beans, corn, cilantro, red onion, and tempeh in a large bowl and pour over the avocado dressing.
  6. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this