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Hearty Asian-Inspired Sweet Potato & Tempeh Rainbow Salad
Explore a vibrant Asian-inspired salad with sweet potato, tempeh, and a zesty dressing. Perfect for a nutritious, colorful meal.
Break away from the ordinary with our Hearty Asian-Inspired Sweet Potato & Tempeh Rainbow Salad, a feast for both the eyes and the palate. This big, beautiful salad combines the richness of roasted sweet potatoes and savory tempeh with a medley of colorful vegetables and an invigorating ginger-sesame dressing. Packed with plant-based protein, fiber, and essential vitamins, this salad is a nutritional powerhouse that will leave you feeling satisfied and energized.
Sweet potatoes are a fantastic source of beta-carotene, vitamin C, and potassium, while tempeh provides a complete source of protein, along with probiotics that support gut health. The vibrant array of vegetables adds not only a visual appeal but also a spectrum of antioxidants and phytonutrients. This salad is perfect for a hearty lunch or a light dinner, delivering clean eating at its finest.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Chinese
Explore a vibrant Asian-inspired salad with sweet potato, tempeh, and a zesty dressing. Perfect for a nutritious, colorful meal.
Ingredients
- • sweet potatoes: 2 medium, peeled and cubed
- • tempeh: 1 package (8 oz), cut into 1-inch cubes
- • red bell pepper: 1, thinly sliced
- • purple cabbage: 1 cup, shredded
- • carrots: 2, julienned
- • edamame: 1 cup, shelled
- • mixed greens: 4 cups
- • sesame oil: 2 tablespoons
- • soy sauce (or tamari for gluten-free): 3 tablespoons
- • fresh ginger: 1 tablespoon, grated
- • garlic clove: 1, minced
- • rice vinegar: 2 tablespoons
- • honey (or maple syrup for vegan): 1 tablespoon
- • sesame seeds: 2 tablespoons
- • green onions: 2, sliced
- • salt and pepper: to taste
Instructions
- 1 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy clean-up.
- 2 In a bowl, toss the cubed sweet potatoes with 1 tablespoon of sesame oil, salt, and pepper. Spread them out on the prepared baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- 3 In the meantime, heat the remaining sesame oil in a skillet over medium heat. Add the tempeh cubes and sauté until golden brown on all sides, about 7-8 minutes. Add 1 tablespoon of soy sauce and stir until the tempeh is well-coated and slightly crispy.
- 4 For the dressing, whisk together the grated ginger, minced garlic, rice vinegar, remaining soy sauce, and honey in a small bowl. Adjust seasoning as needed.
- 5 In a large salad bowl, combine the mixed greens, shredded cabbage, sliced bell pepper, julienned carrots, and shelled edamame.
- 6 Add the roasted sweet potatoes and sautéed tempeh to the salad. Drizzle with the ginger-sesame dressing and toss gently to coat all ingredients evenly.
- 7 Garnish with sesame seeds and sliced green onions before serving.
Serving Suggestions
- • This vibrant salad pairs beautifully with a side of whole grain quinoa or brown rice for added fiber and texture. For a refreshing beverage, try pairing it with a chilled green tea or a citrus-infused sparkling water. Top with additional toasted nuts or seeds for extra crunch and protein if desired. For those who enjoy a bit of heat, consider adding a sprinkle of red pepper flakes or a dash of hot sauce to the dressing. The combination of spicy and sweet will elevate the flavor profile of this already dynamic salad.
Storage Tips
To store leftovers, place the salad in an airtight container and refrigerate for up to 2 days. Keep the dressing separate to maintain freshness and prevent sogginess. When ready to eat, toss with the dressing just before serving. If the tempeh becomes too firm after refrigeration, consider giving it a quick reheat in a skillet to restore its texture.
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