Buffalo Tempeh Salad Bowls
These amazing buffalo tempeh salad bowls are the ultimate meal. They're full of flavor, packed with protein and full of veggies. Easy to make, great for meal, and vegan too!
Servings 2 salads
for the salad:
- 1 block tempeh (about 6 oz)
- Cooking spray (or olive oil)
- 1/3 cup buffalo sauce
- 4 cups greens
- 1 cup chopped cherry tomatoes
- 1/2 a cucumber , sliced
- 1/4 cup diced onion
- 1/2 cup shredded carrots
for the dressing:
- 2 tablespoon tahini
- Juice of 1/2 a lemon (about 1 tablespoon)
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Water to thin (I used about 1/4 cup)
Heat a skillet over medium heat. Once hot, spray with cooking spray.
Cut the tempeh into whatever shapes you want. I went with triangles, but you could also do strips or cubes.
Add the tempeh into the pan and cook until browned on one side, about 2 minutes. Flip and cook for another 2 minutes until browned on the other side.
Add the buffalo sauce and stir together. Cook for another minute until the buffalo sauce has fully coated the tempeh. Set aside.
Assemble the salads. Place half of the greens into two bowls. Top with half of the remaining ingredients and finish with half of the tempeh.
Whisk together the dressing ingredients until smooth. Drizzle over the salads and enjoy!
Serving: 1salad | Calories: 311kcal | Carbohydrates: 24g | Protein: 21g | Fat: 17g | Saturated Fat: 3g | Sodium: 1293mg | Potassium: 953mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6673IU | Vitamin C: 42mg | Calcium: 155mg | Iron: 4mg