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Tempeh Taco Salad

  • Author: Deborah Davis
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 mins
  • Yield: 2 1x
  • Category: Entree, Main Dish, Lunch
  • Method: No-Cook, Roasted
  • Cuisine: Mexican, Vegan, Vegetarian

Description

Replace traditional taco meat with tempeh in this vegan/vegetarian tempeh taco salad. Hearty enough to serve as an entree for lunch or dinner. 


Ingredients

  • 1 sweet potato, chopped into 1/2” pieces
  • 1 tablespoon coconut oil, melted
  • 8 ounces tempeh, crumbled
  • 2 tablespoons canola oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cayenne
  • 23 radishes, thinly sliced
  • 1/2 avocado, sliced
  • 4 tablespoons ranch dressing
  • 5 cups spring mix lettuce

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Toss chopped sweet potato in oil and spread in a single layer on a baking sheet. Bake for ~45 minutes or until softened and lightly browned. Set aside to cool.
  3. Heat 2 tablespoons canola oil in a non-stick skillet over medium-high heat. Toss in crumbled tempeh and cook until lightly browned – about 5-7 minutes.
  4. Sprinkle tempeh with seasonings and stir. Cook another minute and then remove from heat.
  5. Build salads by dividing spring mix into two bowls. Top with tempeh, radishes, avocado, and ranch dressing.