Blackened Tempeh Salad with Orange Tahini Dressing
1 package (8 oz) Lightlife Wild Rice Tempeh, cut into thin strips
2 Tablespoons pure maple syrup
1/2 Tablespoon paprika
1/2 Tablespoon fresh oregano leaves, chopped
1 teaspoon avocado oil
2 teaspoons cayenne pepper
1/2 teaspoon sea salt
4 cups chopped romaine lettuce
1 cup cooked quinoa
1/2 orange bell pepper, sliced thin
1/4 cup red onion, sliced
1/2 avocado, sliced
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 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 half of the romaine, quinoa, bell pepper, onion, avocado and blackened tempeh in two separate bowls. Drizzle with desired amount of dressing and serve.
Orange Tahini Dressing:
1/4 cup tahini
1/4 cup fresh orange juice + 1/2 teaspoon orange zest
2 Tablespoons apple cider vinegar
2 teaspoons minced garlic
2 teaspoons dijon mustard
1/4 teaspoon sea salt
1-2 Tablespoons water, if necessary
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