4.8 from 12 votes
Blackened Tempeh Salad
Plant-powered blackened tempeh salad with fresh romaine, quinoa, red onion, bell pepper, avocado and a creamy orange tahini dressing.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
3
Calories:
478 kcal
Course:
Salad
Cuisine:
American
Ingredients
Blackened Tempeh
- 1 oz package tempeh cut into thin strips
- 2 Tablespoons pure maple syrup
- ½ Tablespoon paprika
- ½ Tablespoon oregano chopped, fresh leaves
- 1 teaspoon avocado oil
- 2 teaspoons cayenne pepper
- ½ teaspoon salt sea salt
Salad
- 4 cups romaine lettuce chopped
- 1 cup quinoa cooked
- ½ bell pepper sliced thin, orange
- ¼ cup red onion sliced
- 1 avocado sliced
Citrus Tahini Dressing
- ¼ cup tahini
- ¼ cup orange juice fresh; plus ½ teaspoon orange zest
- 2 Tablespoons apple cider vinegar
- 1-2 teaspoons maple syrup
- 2 teaspoons garlic minced
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt sea salt
- 1-2 Tablespoons water if necessary
Instructions
- Preheat oven to 425°F. Toss tempeh with maple syrup, paprika, oregano, oil, cayenne pepper and sea salt. Spread coated tempeh in a single layer on a parchment lined baking sheet or a baking stone. Add sheet to the oven and cook for 15-20 minutes or until browned and crunchy. Flip tempeh once around the 8 minute mark. Remove from oven.
- Meanwhile, prepare your quinoa if you haven't already. ⅓ cup dry quinoa cooked with ⅔ cup water will result in 1 cup of cooked quinoa. Once cooked, set aside and allow quinoa to cool.
- Prepare dressing by adding all ingredients into a small bowl. Whisk together until smooth. Add a little water to thin the dressing if needed.
- Prep salads by layering 1/3 of the romaine, quinoa, bell pepper, onion, avocado and blackened tempeh in three separate bowls. Drizzle with desired amount of dressing and serve.
Cup of Yum
Notes
- blackened chicken salad
- turmeric tahini dressing
- garlic tahini dressing
- lemon vinaigrette dressing
- Tempeh: If you don't need this salad to be vegan, blackened chicken would be a delicious protein substitute for the tempeh. Follow the instructions in my blackened chicken salad for how to prep the chicken.
- Quinoa: You could swap the quinoa with another grain like farro or rice.
- Dressing: Craving a different dressing? Here are some of my other faves that would pair well with this salad: turmeric tahini dressing, garlic tahini dressing and lemon vinaigrette dressing.
Nutrition Information
Serving
1/3 of recipe without dressing
Calories
478kcal
(24%)
Carbohydrates
76g
(25%)
Protein
25g
(50%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
7g
(35%)
Sodium
20mg
(1%)
Potassium
1171mg
(25%)
Fiber
24g
(96%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 478
% Daily Value*
| Serving | 1/3 of recipe without dressing | |
| Calories | 478kcal | 24% |
| Carbohydrates | 76g | 25% |
| Protein | 25g | 50% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 20mg | 1% |
| Potassium | 1171mg | 25% |
| Fiber | 24g | 96% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.