Tempeh & Kale Salad with Cilantro Tahini Dressing
Tempt yourself to enjoy more plants with this nutrient-balanced, rainbow salad. Better plant-based nutrition better be delicious, and Haile Thomas (the creator of this recipe) certainly made sure of that with this zesty dressing! Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Kale:
- 2 large bunches kale
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
Tempeh:
- 2 blocks tempeh
- 1 teaspoon tamari
- 2 tablespoons lime juice
- 1/2 tablespoon garlic powder
- 2 teaspoons cumin
- 2 teaspoons oregano
- salt to taste
- 1 tbsp olive oil
Cilantro Tahini Dressing:
- 1/2 cup cilantro
- 7 tablespoons water
- 5 tablespoons lime juice
- salt to taste
- 3/4 cup tahini
- optional: 1/2 tablespoon diced jalapeño
- + 1 tablespoon freshly grated garlic
Toppings:
- 4 medium sized sweet corns kernels removed
- 1-2 cups grape tomatoes sliced in half
- 1/2 red onion thinly sliced
- 1 1/2 cups pre-cooked and chilled black beans
- optional:avocado
Instructions
- In a large bowl, massage lemon juice and olive oil into rinsed, de-stemmed, and roughly chopped kale for 2-3 minutes. Set aside.
- Next, work on tempeh. Crumble tempeh blocks into a bowl and incorporate all seasonings except for olive oil. Mix until coated.
- Heat olive oil in a medium-sized pan over medium-high heat, & add coated tempeh. Sauté for 8-10 minutes until golden and slightly crispy. Remove from heat and set aside.
- For dressing, add all ingredients into a high-powered blender and process until smooth. Place in a bowl and set aside.
- Finally, prep your toppings. Mix together the corn, grape tomatoes, and red onions. Dice avocado if using.
- To serve, place bed of kale on the bottom of your bowl/plate and top with beans, corn mixture, tempeh crumbles, dressing, & optional topping of avocado! Enjoy!
Notes
Courtesy of Haile Thomas
