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5-Spice Tempeh Salad with Avocado Ranch Dressing

5-Spice Tempeh Salad with Avocado Ranch Dressing

Ingredients

For the dressing:

  • 1 ripe avocado
  • 1/4 cup fresh cilantro, chopped
  • 2 - 3 tablespoons water
  • 1 tablespoon olive oil
  • 1 clove garlic, chopped
  • 1 teaspoon miso paste
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Pinch sea salt

For the tempeh salad:

  • 1 cup black beans, drained and rinsed
  • 1 big handful mung bean sprouts (or any sprouts you can find)
  • 2 Boston Bibb lettuce
  • 8 ounces tempeh
  • 3 - 4 cherry tomatoes, diced
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 cup water or vegetable broth

Directions

  1. Blend salad dressing ingredients in a blender until smooth. Set aside.
  2. Heat olive oil in large saute pan over medium heat. Add crumbled tempeh and let cook for 3-4 minutes or until tempeh is browned. Reduce heat to low. Add all the spices to the pan and mix well to coat the tempeh. Then add the black beans and the water/broth and let simmer on low for 3 minutes more.
  3. Lay two leaves of lettuce onto a salad plate. Top with sprouts. Spoon tempeh mixture onto sprouts. Top with cherry tomatoes. Drizzle with avocado dressing. Toss everything around a bit with your fork and enjoy!

Note

  • Recipe provided by Danielle Omar, R.D., creator of Nourish: 21 Days of Clean Eating

Nutrition Information

Per serving: 326 kcal cal., 19 g fat (3 g sat. fat), 573 mg sodium, 11 g fiber, 2 g sugar, 18 g pro.. Percent Daily Values are based on a 2,000 calorie diet

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