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Zesty Tamarind and Mango Sprout Salad with Grilled Lemongrass Tempeh
Brighten your meal with this zesty tamarind and mango sprout salad, topped with grilled lemongrass tempeh for a refreshing, nutrient-packed bowl!
This vibrant salad combines the tropical sweetness of mango with the tangy punch of tamarind, nestled in a bed of nutrient-rich sprouts, making it a refreshing delight for your taste buds. The addition of grilled lemongrass tempeh offers a savory, protein-rich contrast that not only amplifies the taste but also provides a wholesome, plant-based protein source. Tamarind is known for its high antioxidant content and ability to aid digestion, while sprouts are packed with enzymes and vitamins, making this salad a powerhouse of nutrition.
The unique fusion of Southeast Asian flavors in this salad brings a refreshing twist to the traditional salad bowl. Mango, with its high vitamin C content, boosts immunity and adds a juicy sweetness that complements the zesty tamarind dressing perfectly. The grilled tempeh, marinated in lemongrass, adds an aromatic layer of flavor, making this dish not only delicious but also satisfying. Enjoy this salad as a main course or a side dish and enjoy the health benefits that come with every bite.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
410 kcal
per serving
Cuisine
Mexican
Brighten your meal with this zesty tamarind and mango sprout salad, topped with grilled lemongrass tempeh for a refreshing, nutrient-packed bowl!
Ingredients
- • ripe mango: 1, peeled and sliced
- • bean sprouts: 2 cups
- • tempeh: 8 oz, sliced into strips
- • lemongrass stalks: 2, finely chopped
- • tamarind paste: 2 tablespoons
- • lime juice: 1/4 cup
- • fresh cilantro: 1/2 cup, chopped
- • red chili: 1, thinly sliced
- • sesame oil: 1 tablespoon
- • honey (or agave for vegan): 1 tablespoon
- • garlic: 2 cloves, minced
- • salt: 1/2 teaspoon
- • black sesame seeds: 1 tablespoon
Instructions
- 1 Begin by preparing the marinade for the tempeh. In a bowl, combine finely chopped lemongrass, lime juice, minced garlic, and honey. Add a pinch of salt and mix well.
- 2 Place the tempeh strips in the marinade, ensuring they are well coated. Let them marinate for at least 10 minutes to absorb the flavors.
- 3 Heat a grill pan over medium heat and lightly brush it with sesame oil. Grill the tempeh strips for about 3-4 minutes on each side or until golden brown and slightly crispy.
- 4 While the tempeh is grilling, prepare the tamarind dressing. In a small bowl, whisk together tamarind paste, remaining lime juice, sesame oil, and a pinch of salt until well combined.
- 5 In a large salad bowl, combine sliced mango, bean sprouts, fresh cilantro, and thinly sliced red chili. Toss gently to mix.
- 6 Add the grilled tempeh to the salad and drizzle with the tamarind dressing. Toss again to ensure everything is coated evenly.
- 7 Garnish with black sesame seeds for an extra crunch and a visual pop.
Serving Suggestions
- • This salad pairs wonderfully with a side of brown rice or quinoa to add a bit more substance and keep you full longer. The earthy grains complement the bright flavors beautifully. For a refreshing drink, serve with iced green tea infused with lemongrass for a cohesive flavor experience. You can also add a few slices of avocado on top for creaminess and healthy fats, enhancing the salad's texture and richness.
Storage Tips
To maintain the freshness of this salad, store any leftovers in an airtight container in the refrigerator for up to two days. Keep the dressing separate and add it just before serving to prevent the sprouts from becoming soggy. If storing the marinated tempeh, place it in a separate container to maintain its texture.
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