Warm Vegetable Salad with Tempeh

warm vegetable salad low carb. A super healthy and delicious vegan roast vegetable salad.

Warm Vegetable Salad with Tempeh

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: people

Author: Hello Ani

A beautiful warm vegetable salad featuring all of summer's bounty. Roasted potatoes, baked tempeh, fresh green peas, sweet tomatoes on top of healthy crunchy greens. A super delicious spicy cashew butter dressing adds the perfect zest to this amazing salad!

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Ingredients

For the Salad:

10 baby creamer potatoes halved
1 cup green peas Alternatively - edamame, or sugar snap peas.
5 oz mixed green salad (about 2 cups)
½ cup cocktail tomatoes - halved
4 radishes - sliced
8 oz tempeh Alternatively - Halloumi

Spicy Cashew Butter dressing:

2 tablespoon cashew butter
½ teaspoon garlic -finely minced
1 teaspoon ginger - freshly grated
⅛ tsp salt
⅛ teaspoon pepper
1 tablespoon lime juice
2 tablespoon water
1 tablespoon olive oil sesame oil
1 teaspoon cilantro - finely chopped
⅛ teaspoon cayenne pepper Alternatively - crushed red chili flakes
½ teaspoon honey - optional

Instructions

Preheat oven to 350 °F ( 180° C)
1. On a small baking sheet, arrange halved potatoes. Season with salt and pepper. Coat lightly with olive oil. Sprinkle with some fresh rosemary. To the same sheet add the marinated tempeh slices. Drizzle a little olive oil on them as well. Bake for about 20 minutes, or until potatoes are golden brown and fully cooked through. After 10 minutes, flip the tempeh and potatoes around.
Tip: If using halloumi cheese instead: Lightly coat the marinated halloumi in a little flour and cook on medium heat (stovetop) with a little oil for about 2 to 3 minutes on each side, just until they are golden brown and crispy.
2. Bring a small saucepan with water to a boil, and quick-blanch the peas or edamame for about 2 minutes. Drain and rinse in cold water.
3. Arrange mixed salad greens on a platter. Top with potatoes, tempeh/halloumi, and peas. Add all the fresh vegetables. Top with salad the dressing. Enjoy!
To make the spicy cashew butter dressing, add all ingredients in a high-speed blender. Blend until fully incorporated. Although, whisking the dressing in a small bowl works perfectly fine.

Nutrition

COURSE: Salad

CUISINE: American

KEYWORD: cashew butter salad dressing, roast vegetable salad, tempeh recipe, vegetable salad dressing, vegetable salad with tempeh, warm vegetable dishes, warm vegetable salad, warm vegetable salad low carb, warm vegetable salad with halloumi

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