Summer Lime Tempeh Salad
Ingredients
- Handful of sprouts of choice
- 1 avocado
- 1 cup lime-infused tempeh
- 1 cup cherry tomatoes
- 1/2 cup roasted corn
- 3 cups baby kale
Lime-infused tempeh
- 8oz tempeh
- 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 your ingredients.
Mix well.
Top it off with Lime Vinaigrette.
Enjoy.
Lime-infused tempeh
Pre-heat oven to 350F.
In a mixing bowl, add your ingredients and mix well.
On a lined baking sheet, add your marinated tempeh.
Bake for 30 minutes and move around halfway through cooking.
Let tempeh cool.
Add to your salads and enjoy.
Lime vinaigrette
In a mixing bowl, add your ingredients and mix well.
Enjoy.
