Grilled Buffalo Tempeh Salad Bowls with Lemon Tahini Dressing

Prep and Cook Time: 1 hour   |   Serves: 2

Prep and Cook Time: 1 hour

A crisp, crunchy colorful salad that’s quick to make but looks impressive. The buffalo tempeh is great with the lemon tahini dressing or switch it up with your favorite non-dairy yogurt dip or plant-based blue cheese dressing.


1 head romaine lettuce
½ avocado, cubed
½ cup English cucumber, cubed
6 each red and yellow grape tomatoes, halved
1 small carrot, peeled and cut into thin matchsticks
2 radishes, thinly sliced
1/4 cup red onion, finely diced
1/2 red pepper, diced
1/2 orange pepper, diced
1/2 cup sunflower sprouts or pea shoots
1 green onion, finely chopped
Lemon Tahini Dressing
1 Tbsp. freshly-squeezed lemon juice
2 Tbsp. extra virgin olive oil
1 tsp. Dijon mustard
1 tsp. honey
2 Tbsp. tahini
1 Tbsp. warm water
1/4 tsp. each salt and freshly ground black pepper
pinch paprika


To make the lemon tahini dressing, in a small bowl, whisk together the lemon, olive oil, Dijon, honey, tahini, warm water, salt and pepper until smooth. Divide the dressing into two small serving ramekins and garnish with a pinch of paprika.
To grill the buffalo tempeh strips, heat a lightly oiled BBQ or grill pan over medium heat. Grill the strips for 2-3 minutes per side, turning once until lightly browned around the edges with visible grill marks. Move the tempeh strips to a cutting board and cut each strip into 4 pieces.
To assemble the salads, tear the romaine lettuce leaves into smaller pieces and line the bottom of two wide shallow bowls or plates. Create little piles of all the remaining ingredients around the edge of the bowl – the avocado, cucumber, grape tomatoes, carrots, radish slices, diced red onion, red and orange peppers and sunflower sprouts.
In the center of each bowl, top with the warm grilled buffalo tempeh and sprinkle with green onions. Serve each salad with the little bowls of the lemon tahini dressing ready to drizzle or dip once served.

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Buffalo Tempeh Strips