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Roasted Tempeh Summer Salad

URL: https://sharonpalmer.com/roasted-tempeh-summer-salad/

Ingredients

Roasted Vegetables and Tempeh

  • 1 small onion, sliced
  • 1 small summer squash (zucchini or yellow), sliced
  • 1 8-ounce package tempeh, cubed
  • 1 ½ tablespoons extra virgin olive oil
  • 1 ½ tablespoons balsamic vinegar
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 2 tablespoons nutritional yeast
  • ¼ teaspoon salt, optional

Salad

  • 6 cups mixed baby lettuce greens, loosely packed
  • 2 medium radishes, trimmed, sliced thinly
  • 1 small cucumber (i.e. Armenian), sliced thinly
  • ½ cup cherry tomatoes, halved
  • ½ cup sprouts
  • 1 medium avocado, sliced
  • ¼ cup walnuts, coarsely chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • to taste freshly ground black pepper, optional
  • to taste sea salt, optional

Instructions

  1. Preheat the oven to 400°F.
  2. Toss onion slices, summer squash, and tempeh cubes with olive oil, vinegar, cumin, paprika, oregano, nutritional yeast, and salt in a bowl.
  3. Spread the mixture on a baking sheet and roast for about 30 minutes until tender and golden, then cool slightly.
  4. In a large salad bowl, combine lettuce, radishes, cucumbers, cherry tomatoes, sprouts, avocado, and walnuts.
  5. Drizzle with olive oil and lemon juice, season with black pepper and sea salt, and toss gently.
  6. Add the cooled roasted vegetable and tempeh mixture to the salad and toss to combine.

Nutrition Facts (estimated)

Servings
8
Calories
221
Total fat
17g
Total carbohydrates
12g
Total protein
10g
Sodium
86mg
Cholesterol
0mg

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