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Zesty Tempeh and Sweet Potato Salad with Avocado Lime Dressing
Indulge in a vibrant, nutrient-packed tempeh and sweet potato salad with a creamy avocado lime dressing. Perfect for clean eating and wellness.
Welcome to a new culinary adventure that combines the earthy richness of tempeh, the sweetness of roasted sweet potatoes, and the creamy zest of an avocado lime dressing. This salad is a powerhouse of nutrients, offering a complete meal that satisfies both your taste buds and your body's nutritional needs. Packed with plant-based protein, healthy fats, and fiber, this hearty salad supports your wellness goals.
The unconventional blend of ingredients makes this salad a standout at any meal. The tempeh provides a nutty taste and firm texture, while the sweet potatoes add a touch of natural sweetness and vibrant color. The avocado lime dressing ties it all together with its creamy texture and refreshing citrus notes, making it a delightful meal perfect for any occasion.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
520 kcal
per serving
Cuisine
Mexican
Indulge in a vibrant, nutrient-packed tempeh and sweet potato salad with a creamy avocado lime dressing. Perfect for clean eating and wellness.
Ingredients
- • Tempeh: 8 oz, cut into cubes
- • Sweet potatoes: 2 medium, peeled and diced
- • Olive oil: 2 tablespoons
- • Mixed salad greens: 6 cups
- • Cherry tomatoes: 1 cup, halved
- • Red onion: 1 small, thinly sliced
- • Avocado: 1 large, ripe
- • Fresh lime juice: 2 tablespoons
- • Fresh cilantro: 1/4 cup, chopped
- • Garlic: 2 cloves, minced
- • Sea salt: 1/2 teaspoon
- • Black pepper: 1/4 teaspoon
- • Pumpkin seeds: 1/4 cup, toasted
- • Jalapeño: 1 small, seeded and minced (optional for heat)
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 In a large bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, a pinch of sea salt, and black pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized.
- 3 While the sweet potatoes roast, heat the remaining olive oil in a skillet over medium heat. Add the cubed tempeh and cook for about 8-10 minutes, turning occasionally, until golden brown on all sides.
- 4 To prepare the avocado lime dressing, in a blender or food processor, combine the avocado, fresh lime juice, cilantro, minced garlic, a pinch of salt, and a splash of water. Blend until smooth and creamy. Adjust the consistency with additional water if needed.
- 5 In a large salad bowl, combine the mixed salad greens, cherry tomatoes, sliced red onion, roasted sweet potatoes, and cooked tempeh. Drizzle with the avocado lime dressing and toss gently to combine.
- 6 Top the salad with toasted pumpkin seeds and minced jalapeño, if using, for an added crunch and spice. Serve immediately.
Serving Suggestions
- • This vibrant salad pairs beautifully with a side of whole-grain quinoa or a warm crusty bread for added texture and nutrients. For a refreshing beverage, consider serving it alongside a chilled cucumber mint lemonade or a green tea infused with fresh mint leaves. Garnish with extra cilantro and lime wedges for a fresh burst of flavor.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To maintain freshness, keep the dressing separate and add it just before serving. If the avocado lime dressing thickens, stir in a bit of water to reach the desired consistency before using.
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