Warm Tempeh Salad with Roasted Potatoes
and shredded carrots / walnuts / balsamic vinaigrette

Name: Warm Tempeh Salad with Roasted Potatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 Tbsp Vinegar, balsamic; 1 tsp Mustard, Dijon; 1 1/2 tsp Honey; 4 Tbsp Oil, olive; 2 Tbsp Soy sauce, low-sodium; 1 Tbsp Vinegar, red or white wine; 2 tsp Honey; 12 oz Carrots, shredded (look for pre-shredded to save time); 16 oz Tempeh, crumbled (sub extra-firm tofu); 1 Avocado, sliced; 2 Tbsp Oil, cooking; 8 oz Salad greens of choice; 1/2 cup Walnuts, halves or pieces; 1 lb Potatoes, baby or new, quartered; 1 1/2 Tbsp Oil, olive

Active: 40 Total: 40

Original GF Paleo Vegetarian

The combination of warm tempeh and potatoes over fresh vegetables makes this salad feel hearty enough for a great weeknight dinner.
Smarts: Roast a double batch of potatoes tonight if making Tuesday's meal.

Ingredients

Metric

Servings:

Balsamic Vinaigrette:

Vinegar, balsamic - 1 1/2 Tbsp
Mustard, Dijon - 1 tsp
Honey - 1 1/2 tsp
Oil, olive - 4 Tbsp

Warm Tempeh Salad:

Soy sauce, low-sodium - 2 Tbsp
Vinegar, red or white wine - 1 Tbsp
Honey - 2 tsp
Carrots - 12 oz , shredded (look for pre-shredded to save time)
Tempeh - 16 oz , crumbled (sub extra-firm tofu)
Avocado - 1 , sliced
Oil, cooking - 2 Tbsp
Salad greens of choice - 8 oz
Walnuts, halves or pieces - 1/2 cup

Roasted Potatoes:

Potatoes, baby or new - 1 lb , quartered
Oil, olive - 1 1/2 Tbsp

Prep

Make vinaigrette - (If prepping right before cooking, get the oven heating first.) Whisk together balsamic vinegar, mustard, and honey (portion for vinaigrette). Add olive oil (portion for vinaigrette) while whisking. (Can be done up to 5 days ahead)
Make seasoning for tempeh - Whisk together soy sauce, red or white wine vinegar, and honey (portion for tempeh). (Can be done up to 5 days ahead)
Carrots - If not already shredded, shred carrots. (Can be done up to 5 days ahead)
Prepare tempeh - Crumble tempeh into a microwave-safe bowl. Pour some water over top just until covered. Microwave on high until water is simmering, 2 to 3 minutes. Drain well. (Can be done 1 day ahead)
Potatoes / Avocado - (If making Tuesday’s meal, prep and cook potatoes for that night’s meal at the same time.) Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat oven to 425F / 218C.
Toss the potatoes (including the portion for Tuesday night if making a double batch) with olive oil (portion for potatoes) and some salt and pepper. Spread the potatoes out on a sheet pan and roast, flipping them with a spatula halfway through cooking, until golden and tender, 25 to 30 minutes.
Meanwhile, heat a skillet with cooking oil over medium heat. Add the tempeh and cook on one side until deep golden brown. Turn and continue cooking until golden and crisp on all sides, 6 to 8 minutes total. Pour the tempeh seasoning over top and cook until the tempeh has absorbed all of the liquids and begins to sizzle on the bottom of the skillet.
When you’re ready to assemble the salads, place the salad greens and carrots on a serving platter or in individual bowls.
Divide the tempeh and potatoes between the salads (reserving half of the potatoes if doubled). Finish the salads with walnuts, avocado, and dressing. Enjoy!

Reviews

Ratings

0 reviews