Crunchy Tempeh and Pinto Bean Power Salad
Crunchy Tempeh and Pinto Bean Power Salad is a protein-packed, low-carb vegan delight that combines sautéed vegetables and mixed greens with crispy tempeh crumbles, whole pinto beans, and a tangy homemade dressing, optionally topped off with roasted sunflower seeds for an extra crunch.
Ingredients
- 1 cup of cooked pinto beans
- 1 green bell pepper
- 1 yellow onion
- A handful of mixed greens
- A handful of roasted sunflower seeds Optional
- 1 block of tempeh
- 1 tbsp Olive oil (for cooking the tempeh and vegetables)
- 1 tbsp Dijon mustard
- 2 tbsp vinegar (apple cider or balsamic)
- 3 tbsp Olive oil
- salt, pepper, and other preferred spices (you might have cumin, smoked paprika, or garlic powder, for instance)
Instructions
- Prepare the tempeh crumbles. Heat a little olive oil in a pan over medium heat. Crumble the tempeh into small pieces directly into the pan. Season with salt, pepper, and spices of your choice (smoked paprika would add a nice depth of flavor). Cook for about 10 minutes, stirring occasionally, until the tempeh is browned and crispy. Set aside.
- Sauté the vegetables. In the same pan, add a bit more oil if needed, and sauté the chopped bell pepper and onion until soft and slightly caramelized.
- Prepare the dressing. In a small bowl, whisk together 1 tablespoon Dijon mustard, 2 tablespoons vinegar, and 3 tablespoons olive oil. Season with salt and pepper to taste.
- Assemble the salad. In a large bowl, mix the cooked pinto beans, sautéed vegetables, mixed greens, and tempeh crumbles. Drizzle the dressing over the top and optionally sprinkle with the sunflower seeds for a good crunch.
- Serve and enjoy. Give the salad a good toss to combine all the ingredients and ensure everything is coated in the dressing. Taste and adjust seasonings if needed.