Recipe:
Handful of Sprouts of choice
1 avocado, cubed
1 cup of Lime-infused tempeh
1 cup of cherry tomatoes, sliced in half
1/2 cup of roasted corn
3 cups of baby kale
- In a salad bowl, add all of your ingredients.
- Mix well.
- Top it off with our Lime Vinaigrette!
- Enjoy 🙂
Lime-infused Tempeh
8oz of tempeh, cubed
2 tbs of olive oil
Juice of 1 lime
1/2 tsp of garlic powder
2 tbs of liquid aminos
- 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 – move around at about halfway through cooking.
- Let tempeh cool.
- Add to your salads and enjoy! 🙂
Lime Vinaigrette
1 tbs of olive oil
1 tbs of balsamic vinaigre
Juice of 1 lime
1/2 tbs of dijon mustard
Pinch of Salt
Pinch of Pepper
- In a mixing bowl, add your ingredients and mix well.
- Enjoy 🙂
Title: Refreshing Lime Tempeh Salad with Avocado and Sprouts
Introduction: Indulge in a delightful culinary journey with our vibrant Lime Tempeh Salad featuring an array of fresh, nutritious ingredients perfectly harmonized to create a symphony of flavors and textures. Ideal for any season, this salad is not only a feast for the taste buds but also a nourishing treat for your body. Let’s dive into the recipe and uncover the secrets behind this delectable creation.
Ingredients:
- Handful of Sprouts of choice
- 1 avocado, cubed
- 1 cup of Lime-infused tempeh
- 1 cup of cherry tomatoes, sliced in half
- 1/2 cup of roasted corn
- 3 cups of baby kale
Lime-infused Tempeh:
- 8oz of tempeh, cubed
- 2 tablespoons of olive oil
- Juice of 1 lime
- 1/2 teaspoon of garlic powder
- 2 tablespoons of liquid aminos
Lime Vinaigrette:
- 1 tablespoon of olive oil
- 1 tablespoon of balsamic vinegar
- Juice of 1 lime
- 1/2 tablespoon of dijon mustard
- Pinch of Salt
- Pinch of Pepper
Instructions:
- Lime-infused Tempeh:
- Preheat the oven to 350°F.
- In a mixing bowl, combine cubed tempeh, olive oil, lime juice, garlic powder, and liquid aminos. Mix well to ensure tempeh is evenly coated.
- Spread the marinated tempeh on a lined baking sheet and bake for 30 minutes, flipping halfway through for even cooking.
- Once cooked, allow the tempeh to cool before adding it to your salad.
- Lime Vinaigrette:
- In a small bowl, whisk together olive oil, balsamic vinegar, lime juice, dijon mustard, salt, and pepper until well combined. Set aside for later use.
- Salad Assembly:
- In a large salad bowl, combine sprouts, cubed avocado, cherry tomatoes, roasted corn, baby kale, and the cooled lime-infused tempeh.
- Gently toss the ingredients together until evenly distributed.
- Drizzle the lime vinaigrette over the salad and toss once more to coat everything in the tangy dressing.
- Serving:
- Serve the Lime Tempeh Salad immediately as a refreshing appetizer or as a satisfying main dish for a light lunch or dinner.
- Garnish with additional lime wedges or fresh herbs for an extra burst of flavor, if desired.