Crispy Tempeh Salad Bowl
Ingredients
- 2 tbsp vegan butter
- 1 shallot chopped
- 1 tbsp coconut aminos
- 1 package tempeh sliced
- Mixed greens
- 1 box cannellini beans (rinsed and drained)
- 1/2 English cucumber
- 2 radishes
- 1/2 green pepper
- 10 large olives
- 3 tbsp pico de gallo
- 1 tbsp sumac
- 1 tbsp celery seeds
- Oil and vinegar
- Salt and pepper
- Sesame seeds
- Green onion
Preparation
Melt the butter over medium-high heat and sauté the shallots.
Add the tempeh and cook for about 3 to 4 minutes.
Add the coconut aminos, flip the tempeh when browned, and cook the other side until crispy.
In a bowl, combine the mixed greens, cannellini beans, cucumber, radishes, green pepper, olives, and pico de gallo.
Add the cooked tempeh to the bowl.
Sprinkle with sumac, celery seeds, sesame seeds, and chopped green onion.
Drizzle with oil and vinegar, and season with salt and pepper to taste.
