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baja tempeh taco salad with chili honey lime vinaigrette
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Crumbled tempeh and sweet potato rounds share a savory seasoning blend in a salad highlighted by a tangy and honey-sweetened homemade vinaigrette.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 1 tbsp dried oregano
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/4 tsp salt
  • 3 tbsp + 1 tsp olive oil, divided
  • 1 lb sweet potatoes, cut into rounds
  • 1 tbsp honey
  • 1 block tempeh, crumbled
  • 4 corn or wheat tortillas
  • 1 tsp lime juice
  • 1/2 cup black beans
  • 1 avocado
  • 6 cups mixed greens. I used kale and arugula

chili honey lime vinaigrette

  • 3 tbsp lime juice
  • 4 tsp honey
  • 1 clove garlic
  • 1/2 tsp chili powder
  • 1/4 cup olive oil
  • kosher salt and pepper, to taste

Instructions
 

  • Make the vinaigrette. In the bowl of a food processor or strong blender, whip all ingredients until emulsified. Pour into an airtight jar or container and set in the fridge until 5 minutes before serving.
  • Preheat oven to 425 degrees and line two baking sheets with parchment. Stir oregano, garlic, onion, cumin, paprika, and salt with a fork until combined. In a bowl, toss sweet potatoes with half of the seasoning blend as well as honey, 1 tbsp olive oil, and a pinch each of salt and pepper. Spread onto one of the baking sheets and cook for 25 minutes, flipping rounds once halfway through. Set aside to cool.
  • Meanwhile, cut the tortillas into 1/2 inch strips. No need to be too precise here, however. Toss with 1 tsp olive oil, lime juice, and a pinch of salt. Spread onto the second baking sheet and bake for 8-10 minutes on one side, then flip and bake an additional 5-8 minutes until crispy all over. Watch closely to prevent burning. They will continue to bake a bit on the hot parchment once they're removed from the oven.
  • Heat 2 tbsp olive oil over medium in a skillet. Add tempeh along with the other half of the seasoning and stir to coat. Cook about 8-10 minutes until tempeh crisps, keeping in mind it will not brown as much as regular meat.
  • To assemble the salad: Add greens to the bottom of a bowl, then spread sweet potatoes and avocado evenly. Sprinkle with black beans and tempeh, then top with tortilla strips. Drizzle vinaigrette on individual servings.