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Sunflower Seed Tempeh & Seaweed Salad

Tempeh is a vegan protein source that’s packed with nutrients. Prepared with tamari and served with seaweed salad, it takes on delicious Asian flavors in this refreshing dish that’s perfect for spring!

10 ingredients

30 minutes

Yields: 4

INGREDIENTS

  • 4 tbsp Sesame Oil (don’t use more than 4 tbsp)
  • 1/4 cup Tamari (gluten-free soy sauce)
  • 1/4 cup Sunflower Seed Butter
  • 1/4 cup Maple Syrup
  • 1/4 cup Water
  • 1 1/16 lbs Tempeh (diced into cubes)
  • 3 cups Seaweed Salad
  • 2 Limes/Lemons (juiced)
  • 4 medium-sized Radishes
  • Sea Salt & Black Pepper (to taste)

DIRECTIONS

  • Preheat oven to 350ºF (177ºC) and line a baking sheet with parchment paper
  • Combine 2/3 of the sesame oil, the tamari, sunflower seed butter, maple syrup, and water in a large mixing bowl. Add the tempeh and toss well to coat.
  • Transfer the tempeh to the baking sheet and bake for 20 minutes, turning halfway through
  • While the tempeh is baking, prepare the seaweed salad and dress it up with the sliced radishes
  • Divide seaweed salad between bowls and top with the tempeh. Enjoy!

NOTES

  • Leftovers? Keeps in the fridge for 3 to 4 days. Tempeh can dry out over time, so freshen it up with a drizzle of sesame oil or tamari.

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