This delicious, protein-packed vegan salad features smoky baked tempeh tossed with lettuce, grapefruit, avocado, red pepper, and cilantro lime pepita dressing.
More and more, I seem to be gravitating towards dishes that are simple yet full of flavour and nutrition. This salad is just that! Cubed tempeh is tossed with oil, tamari, apple cider vinegar, maple syrup, smoked paprika, garlic powder, salt, and pepper, then baked. It forms the protein component of a salad made up of crunchy romaine lettuce, grapefruit, avocado, and red pepper. Everything gets tossed with a creamy pepita cilantro lime dressing for the perfect hearty salad.
what is tempeh?
Tempeh is a fermented soy product with Indonesian origins. It is made through the controlled fermentation of soybeans with a fungus called Rhizoups oligosporus, which binds the soybeans into cake form. Because it is fermented, many people find that it is easier to digest than tofu. It is rich in protein, fibre, iron, potassium, and magnesium. I find that it has somewhat of a nutty flavour. It also absorbs the flavour of whatever sauce or marinade you put on it!
why you’ll love this tempeh salad
Easy to make with simple, wholesome vegan ingredients.
Packed with plant protein thanks to the tempeh, which boasts 19 grams of protein per 100 gram serving.
Rich in healthy fats, including heart-healthy monounsaturated fats found in avocado, olive oil, and pumpkin seeds.
Bursting with Mexican flavours, including smoked paprika, cilantro, garlic, and lime.
Energizing!
Perfect way to brighten your mood with the citrus fruit and Mexican theme.
ingredients you’ll need for this recipe
- Tempeh
- Extra virgin olive oil
- Tamari
- Apple cider vinegar
- Maple syrup
- Smoked paprika
- Garlic powder
- Sea salt and pepper
- Romaine lettuce
- Grapefruit
- Avocado
- Red pepper
- Red onion
and for the cilantro lime pepita dressing:
- Toasted pepitas
- Garlic
- Cumin
- Lime juice
- Apple cider vinegar
- Salt
- Pepper
- Cilantro
- Maple syrup or honey
- Extra virgin olive oil
how to make this salad with tempeh, grapefruit, and avocado
Start by preparing the tempeh. Preheat the oven to 350 F and place the cubed tempeh in a 8×8-inch glass baking dish. In a bowl, mix together the oil, tamari, apple cider vinegar, maple syrup, smoked paprika, garlic powder, and a pinch of salt and pepper. Pour over the tempeh and toss to coat. Bake for 20 minutes.
Meanwhile, prepare the salad: Place the chopped lettuce in a large bowl and top with the grapefruit, avocado, pepper, and onion.
Make the dressing: Place all ingredients in a blender and blend until smooth.
Once the tempeh has cooled, add it to the salad. Add desired amount of dressing and toss to coat. Eat and enjoy!
how to store/make ahead instructions
If you would like to make this salad ahead of time, say, for meal prep, you can certainly do that. Just keep the dressing separate until right before you eat it.
Likewise, if you don’t plan on eating all of the salad in one sitting, leave the dressing separate. Both the salad and dressing will keep in airtight containers in the fridge for a few days.
soy-free variation
If you don’t eat soy, replace the tempeh with chicken, salmon, eggs, beans, or any other protein that you like.
more hearty salad recipes
- Chipotle Tofu, Peach, and Corn Salad with Feta and Cilantro Lime Dressing
- Asparagus Tahini Caesar Pasta Salad (Vegan)
- Egg, Fried Halloumi and Berry Baby Kale Salad with Lemon Caper Basil Pesto Dressing
- Greek Quinoa Salad Stuffed Avocados
One last thing: I served this salad with a side of my sweet potato quinoa cakes and a simple chipotle Greek yogurt dipping sauce!
I hope that you love this tempeh grapefruit avocado salad! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.
Enjoy!
Print
Tempeh Grapefruit Avocado Salad with Cilantro Lime Dressing
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
- Diet: Vegan
Description
This delicious, protein-packed vegan salad features smoky baked tempeh tossed with lettuce, grapefruit, avocado, red pepper, and cilantro lime pepita dressing.
Ingredients
- 250 grams organic tempeh, cubed (½-inch cubes)
- 1 tablespoon extra virgin olive oil
- 2 tablespoons tamari
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Pinch each sea salt and freshly cracked black pepper
- 1 head of romaine lettuce, chopped
- 1 large grapefruit, sectioned
- 1 ripe avocado, sliced
- 1 red bell pepper, diced
- ½ cup red onion, finely chopped
Pepita Cilantro Lime Dressing
- ¼ cup toasted pepitas
- 2 garlic cloves
- 1 teaspoon cumin
- 4 tablespoons freshly squeezed lime juice
- 2 tablespoons apple cider vinegar
- ¼–½ teaspoon sea salt, to taste
- 1 packed cup fresh cilantro
- 1 teaspoon maple syrup or honey
- ⅓ cup extra virgin olive oil
- Water to thin, if needed
Instructions
- Start by preparing the tempeh. Preheat the oven to 350 F and place the cubed tempeh in a 8×8-inch glass baking dish. In a bowl, mix together the oil, tamari, apple cider vinegar, maple syrup, smoked paprika, garlic powder, and a pinch of salt and pepper. Pour over the tempeh and toss to coat. Bake for 20 minutes.
- Meanwhile, prepare the salad: Place the chopped lettuce in a large bowl and top with the grapefruit, avocado, red pepper, and onion.
- Make the dressing: Place all ingredients in a blender and blend until smooth.
- Once the tempeh has cooled, add it to the salad. Add desired amount of dressing and toss to coat. Eat and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
Keywords: Mexican tempeh, grapefruit and avocado salad
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