Although I’ve always loved salads, my bowl has definitely evolved over the years! Case in point:
A swimming pool of heavy dressing with lunchmeat and cheese + a few green leaves
Vegetables coated in sugary store-brand dressing with plenty of crutons
Lots of veggies, no fat, no carbs, with plain vinegar
As I grew up, my salad did too:) I now turn to salads for easy lunches and healthy dinners, and always try to keep my favorite toppings and dressings on hand. Complete with healthy fats, protein, lots of veggies, and a creamy hummus dressing, this Sweet Tempeh Salad is one of my all time favorites.
Sweet Tempeh Salad:
1/3 block tempeh
1 tsp. agave or honey
1 T. Braggs
2 T. vinegar
Kale and/or spinach
1/2 baked sweet potato
1/2 carrot, finely chopped
Additional toppings of choice
3 T. Hummus
splash of vinegar
Preheat oven to 425. Slice tempeh and place in a small dish with other tempeh ingredients; let marinate for at least 15 minutes. Combine veggies in a bowl. Mix hummus with a splash of vinegar to thin it out a bit, and set aside. Bake tempeh at 425 for around 15 minutes, flipping once and checking every so often to avoid burning. Remove tempeh from the oven and mix all ingredients with the hummus dressing, coating evenly. Enjoy!
Basically a plate of my favorite foods, it’s no wonder why I never tire of this combo. Another bonus? It is super satisfying and keeps me going for hours thanks to the high protein tempeh! Sweet, salty, creamy, and healthy…what’s not to love?:)
Have a great Saturday!