Tempeh Salad Bowl
Article Published on Aug 18, 2016
Get your salad on this summer with this tasty, refreshing, tempeh salad bowl filled with everything you want out of a meal!
Salads can be as creative as you want them to be. Throw in some farm fresh vegetables—which are perfect this time of year—and voila! Farmers markets are bursting with in-season vegetables and fruits. It’s the commencement of beautiful and local produce. These fruits and vegetables are flavorful and packed with more nutrients because they are grown locally. The lesser the amount of time the produce needs to travel to reach your dinner plate, the more nutrients will remain intact!
Salad bowls can be made from whatever is in season and sitting already in your fridge or pantry! This salad bowl is bursting with beautiful in-season golden beets, leeks, sprouts, and tempeh. Tempeh is a delicious substitution for meat. It’s bursting with nutrients and can take on any flavor when cooked.
Tempeh is fermented, which means it’s a probiotic food. Fermented foods can help treat stomach issues such as candida, and they are easy to digest because they help break down carbohydrates and sugar. Fermented foods can control bacteria in the body and help with indigestion. If you have never worked with tempeh before, it has a firm texture that can be sliced, crumbled, or cooked whole. Tempeh has grown in popularity in the vegan community due to its high protein content.
Top your salad with whichever dressing you like. I used a delicious herb-based dressing, which is packed with nutrients from all of the herbs used.
Tempeh Salad Bowl
- 1 package tempeh
- 1 tablespoon Bragg’s liquid aminos
- 1/2 teaspoon Himalayan salt
- 1 golden beet, shredded
- 1 cup sprouts
- 1/3 cup leeks, shredded
- 1 cup grape tomatoes
- 1/3 cup cabbage, shredded
- 1 cup cilantro
- 1/2 cup parsley
- 1/2 cup dill
- 2 tablespoon avocado or olive oil
- 1 zest and juice of lemon
- 1 teaspoon Himalayan salt
1.) Combine Bragg’s liquid aminos, Himalayan salt, and tempeh in a small bowl. Let this marinate for 20 minutes
2.) Cut tempeh into slices. Preheat a pan over medium heat and cook tempeh for 2–3 minutes on each side. Remove from heat and set aside.
3.) Combine all dressing ingredients in a high speed blender. Mix until smooth; set aside
4.) Shred beets, leeks, and cabbage. Place in a bowl and top with sprouts and grape tomatoes.
5.) Toss dressing, tempeh, and salad together
Join Our Newsletter
Did you enjoy this content? Sign up for our newsletter and be the first to receive new product announcements, special offers, tasty recipes, and tips for managing your health in all the best ways. All delivered personally and conveniently to your inbox!
Claims on this site have not been evaluated by the FDA. Information on this site is not intended to diagnose, treat, cure, or prevent any disease. We encourage you to do your own research.. Seek the advice of a medical professional before making any changes to your lifestyle or diet.
Share This Post
Sunwarrior likes to share. Please feel free to repost articles as long as you always link back to the original and credit the author.