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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.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Entree, Lunch, Main Dish
Cuisine: Mexican, Vegan, Vegetarian
Servings: 3
Calories: 475kcal


  • 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


  • 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.


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