Roasted Veggie & Tempeh Salad
I absolutely love salads. Some days, especially when it's cold, my body wants something warm and comforting. This recipe gives me both—warming satisfaction on a cold day, and the healthy freshness of a salad. The great thing about this salad is that it tastes delicious and is very filling! It makes a perfect savory dish.
- 1 pack organic tempeh
- 1 medium sliced red bell pepper (yellow or orange work, too)
- 1 small sliced onion
- 1 small sliced fennel bulb
- 1 cup spinach or mixed greens
- ½ cup peas (frozen or fresh)
- ½ cup organic corn
- ½ sliced cucumber
- ½ cup cashew halves
- ½ cup chopped peperoncini
- 1-2 tbsp rice vinegar
- 1 tbsp Braggs liquid aminos (or substitute for low-sodium soy sauce)
- 1-2 tsp tamarind Paste
- 1 tbsp sesame oil
- Red chili flakes to taste
- Honey (optional)
- Sea salt and freshly ground black pepper to taste
On a baking sheet, roast onion, peppers and fennel at 300F for about 10 minutes. Toss veggies half way through.
On a separate baking sheet, place the peas and the corn, and roast as above.
Roast tempeh on another baking sheet at 300F for about 10 minutes. You can place the tempeh in the oven at the same time as the veggies above.
Toss tempeh half way through so that it cooks evenly.
Toast cashews in the oven at 300F for 4 to 5 minutes.
Remove all of the above from oven once done.
Prepare dressing. In a bowl, mix rice vinegar, liquid aminos, tamarind paste, chili flakes, sesame oil, chili flakes, salt and pepper.
You can add a touch of honey if you prefer a sweet and sour taste for this salad.
In a big bowl, mix the veggies and tempeh.
Add the dressing and thoroughly coat everything.
Garnish with toasted cashews.
Serve on a bed of greens.
Ready to learn more about how to unlock the power of food to heal your body, prevent disease & achieve optimal health? Register now for our FREE web class with nutrition expert Kelly LeVeque.