Tempeh Taco Salad
Replace traditional taco meat with tempeh in this vegan/vegetarian tempeh taco salad. Hearty enough to serve as an entree for lunch or dinner.
Servings: 3
Calories: 475kcal
Ingredients
- 1 tablespoon olive oil
- 1 sweet potato chopped into 1/2" pieces
- 8 ounces tempeh crumbled
- 2 tablespoons canola oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon coriander
- 1/4 teaspoon cayenne
- 2-3 radishes thinly sliced
- 1/2 avocado sliced
- 6 tablespoons vegan ranch dressing
- 5 cups spring mix lettuce
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- 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.
- 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.
- Sprinkle tempeh with seasonings and stir. Cook another minute and then remove from heat.
- Build salads by dividing spring mix into two bowls. Top with tempeh, radishes, avocado, and ranch dressing.
Nutrition
Serving: 1/3 recipe | Calories: 475kcal | Carbohydrates: 26g | Protein: 17.5g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 30g | Sodium: 335mg | Fiber: 11g | Sugar: 4g