Summer Lime Tempeh Salad
Ingredients
- Handful of sprouts of choice
- 1 avocado, cubed
- 1 cup of lime-infused tempeh
- 1 cup cherry tomatoes, sliced in half
- 1/2 cup roasted corn
- 3 cups baby kale
Lime-infused tempeh
- 8oz tempeh, cubed
- 2 tablespoons olive oil
- Juice of 1 lime
- 1/2 teaspoon garlic powder
- 2 tablespoons liquid aminos
Lime vinaigrette
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- Juice of 1 lime
- 1/2 tablespoon dijon mustard
- Pinch of salt
- Pinch of pepper
Preparation
In a salad bowl, add all of the ingredients.
Mix well.
Top it off with the lime vinaigrette.
Enjoy.
Tempeh cooking
Preheat oven to 350°F.
In a mixing bowl, add the ingredients and mix well.
On a lined baking sheet, add the marinated tempeh.
Bake for 30 minutes and move around halfway through cooking.
Let tempeh cool.
Vinaigrette mixing
In a mixing bowl, add the ingredients and mix well.
