Such a great salad! I could have eaten the salad without the tempeh but wanted to try out the combination together & I’m so glad I did! This recipe is cool because you can use the tempeh recipe for many other meals, & I will definitely be serving this salad at future dinner parties!
Special shout out to my brother who inspired me to make this salad ❤ This is what I will be (looking forward to) eating all week for lunch. Meal prep does NOT have to be boring people!
Ingredients – Roasted Vegetable Salad
-1 pepper, chopped
-1 lb butternut squash, chopped
-1 lb brussel sprouts, hulled & halved
-8 oz container of mushrooms, cut in half
-2 teaspoons oregano
-1 teaspoon black pepper
-3 Tablespoons oil of your choice
Ingredients – Avocado Dressing
-1 small garlic clove
-Juice of 1 lime
-1/4 Cup oil of your choice
-1/4 teaspoon black pepper
-Preheat oven to 400 degrees farenheit
-In a large bowl mix butternut squash, pepper, brussel sprouts, mushroom, oregano, pepper, & oil until the vegetables are evenly coated
-Pour the vegetables into baking dish & roast for 40 minutes
-To make the dressing, place the avocado, garlic, lime juice, oil, & pepper in food processor & blend until the mixture is light & creamy
^ This dressing is so good ! I will definitely be making it for tacos one of these nights !
Ingredients – Gingery Maple Glazed Tempeh
-4 oz tempeh, cut into desired sized strips
-1/2 Cup water
-1/3 teaspoon ginger powder or ginger paste
-1/4 teaspoon garlic powder
-1/4 teaspoon cayenne pepper
-2 teaspoons tamari
-2 teaspoons lemon juice
-1 – 2 Tablespoons (Vermont) maple syrup
-1 teaspoon oil of your choice
-Black pepper to taste
-In a large skillet, cook tempeh in equal parts water (4 oz tempeh = 1/2 Cup water). Add ginger powder, garlic powder, cayenne pepper, 1/2 teaspoon tamari, 1 teaspoon lemon juice, & 1 teaspoon maple syrup & cook covered on medium heat for 10 – 12 minutes until tempeh doubles in size & the water is completely absorbed
^ I doubled the recipe (per usual) which is why there is more than 4 0z of tempeh !
-Add 1 teaspoon oil to the pan & toss tempeh to coat. Add 1 teaspoon tamari & 2 teaspoons maple syrup. Mix well to coat & let thicken & sizzle for 30 seconds or more, depending on how black/charred you want the tempeh
-Place on greens (I used arugula) with cherry tomatoes, roasted vegetable salad, & avocado dressing !
Side note: I have decided to stop adding salt to my meals, there’s just no need for it ! Feel free to add salt to any of my recipes !
^ Grocery shopping yesterday . . . I love our local store because they have great produce & a great organic section, but I hate that they don’t have cup holders ! Can’t have it all I guess !