Hey loves, this year is halfway over. Does it seem like 2019 is flying by to you? It is for me. How was your weekend? I went plant shopping and picked up some vinyl records to add to my collection.

Today on the blog, I am sharing another salad that has been in rotation in my meal plan. I have been enjoying experimenting with salads.

Related post: Vegan Chickpea & Avocado Salad

At the beginning of my journey, I stayed away from salads because I wanted to expand my palate and experiment with different types of dishes. After almost 2 yrs, I am ready to add salads back to the mix.

Let’s get to this salad. Shall we? This beauty is topped with BBQ tempeh. I wasn’t a fan the first time I tried tempeh. It was not good, to say the least. Since it is a good protein and minimally processed, I went on the hunt to see how I could get it to taste to my liking. I must say that I enjoy tempeh now.

I wanted an oil-free salad dressing. So I made some homemade avocado lime dressing. My daughters love it. That is always a plus in my book.

Let’s get to the recipe

Salad ingredients

5 strips of tempeh
3 tablespoons of hemp seeds (I usually use 2 tablespoons)
2 tablespoons of coconut aminos
smoked paprika to taste
black peppercorn grinder to taste
3 big bunches of spring mix
sprinkles of carrots
6 grape tomatoes cut in half
sugar free BBQ sauce
always optional: quinoa

Salad dressing ingredients

1 avocado
1 half of lime squeezed
garlic clove to taste
black peppercorn grinder to taste

 

First, I boiled the tempeh for about 25 minutes in vegetable broth. Next, I drained the vegetable broth from the boil and seasoned the tempeh with smoked paprika, coconut aminos & black peppercorn. I use liquid smoke sometimes. I added the barbecue sauce. I found some sugar free that taste good. I let it broil for about 5 minutes.

While the tempeh was boiling, I used the rest of the ingredients and prepared the rest of the salad and salad dressing. I put them in the refrigerator until the tempeh was ready.

For the salad dressing, I combined a mashed avocado, squeezed lime, chopped garlic clove, and sprinkled black peppercorn together. I added a little water also to help with consistency.

Lastly, after the tempeh finished broiling, I took the rest of the salad out of the refrigerator. I topped it with the BBQ tempeh and hemp seeds (more protein & healthy fats) & the avocado lime dressing.

Viola! Another yummy salad is born.

I used about 3 tablespoons of the salad dressing in the salad.  My kids used the rest to dress some veggie burgers. Note, I usually use 2 tablespoons of hemp seeds but I used 3 tablespoons today. I just felt like I needed more.

Related post: 10 Tips to Transition to Vegetarian/Vegan/Plant based Easily

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Do you any salad ideas you are loving at the moment?

I hope everyone has an AMAZING week!

Until next time

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