Tempeh Taco Salad
Ingredients
The salad
-
8
ounces
tempeh
-
14
ounces
black beans, drained & rinsed
-
15
count
black olives, chopped
-
½
cup
sliced green onions
-
2
medium heads
romaine lettuce, sliced
-
1
cup
cilantro, chopped
-
1-2
cups
tortilla chips
-
1
count
avocado, sliced
The dressing
-
2
teaspoons
extra virgin coconut or olive oil
-
1
tablespoon
taco seasoning
-
⅓
cup
ketchup
-
½
cup
apple cider vinegar
-
2
tablespoons
coconut nectar, maple syrup, or honey
-
¼
teaspoon
salt
-
1½
teaspoons
smoked paprika
-
1
teaspoon
onion powder
-
⅓
cup
organic sunflower oil
Instructions
- Heat oil in a skillet over medium-high heat and cook the tempeh until browned, then transfer to a bowl and mix with taco seasoning.
- Prepare the dressing by combining ketchup, apple cider vinegar, sweetener, salt, smoked paprika, onion powder, and oil in a jar and shaking until emulsified.
- Just before serving, add black beans and olives to the tempeh mixture, drizzle with dressing, and toss.
- Add green onions, lettuce, cilantro, tortilla chips, avocado, and more dressing if desired, then gently toss again.
- Serve immediately, optionally topped with lime juice, tomatoes, and additional herbs.
Nutrition Facts (estimated)
Servings
6
Calories
391
Total fat
24g
Total carbohydrates
32g
Total protein
13g
Sodium
416mg
Cholesterol
0mg
You might also like