Spinach Tempeh Salad

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This delicious, easy-to-make Spinach Tempeh Salad recipe is packed with protein, healthy fats, full of great flavor, and tossed with tahini dressing.

So fresh. So green. So juicy! Yes, I think a salad can be juicy!

Ever since researching and writing the post What Vegans Should Everyday, I realized I did not eat enough fresh vegetables.

You see, I cook a lot. This means, I make 2-3 dishes for the blog over one weekend and eat it throughout the week. I started to neglect my salads!

Cooked vegetables are great, of course. It’s always better to eat cooked vegetables than none at all. However, nothing compares to the amount of nutrients and vitamins that you will get from raw veggies.

Our Spinach Tempeh Salad features the key protein ingredient – tempeh! It cooks very quickly. Slice tempeh into small squares and cook with soy sauce for about 5 minutes. I used my stovetop grill but you can use any non-stick pan. Make sure you turn tempeh with tongs to grill all sides.

P.S. Try my FREE 5-Day Vegan Clean Eating Challenge to help you cut down on packaged and processed foods and enable long-term, clean eating habits!

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For today’s salad, we will be using spinach as a base. It’s rich in Vitamin A, Calcium, fiber, and folic acid. Then we will add red onions. I usually cook with red onion, but today I decided to add them to this salad. Red onions are a little sweeter and have a more delicate flavor which is perfect for salads.

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We will then add our chopped cucumbers, tomatoes, and radishes. Fresh radish can have a sharp flavor. The key is to chop it up really small. I like to chop them lengthwise into small pieces. If you have a mandolin, use it! I was a little lazy to pull mine out and just used my knife.

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As the last step, add tempeh, avocado, and hemp seeds. Pour the tahini dressing all over and toss everything. I love the creaminess of the tahini dressing! It helps bring this salad together. It also adds healthy fats.

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Season with salt and pepper to taste.

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To get the necessary nutrients vegans should have 5 servings of vegetables a day. Two servings should be dark leafy greens. You can always make a green smoothie by adding spinach. Or you could make a salad!

Meal prep the smart way! Check out my FREE guide How To Meal Prep Without A Recipe.

Variety is key in a healthy diet. Not only should we be eating greens and raw vegetables, but we also should be consuming a variety of them.

If you make a spinach salad this week, try using kale or arugula the following week. Vary it up! Here are some other salad inspiration for ya: Pomegranate Walnut Salad, Kale Salad with Cranberries, Fall Lentil Salad.

I should have called this salad a “Healthy Fats” salad because we have avocados, hemp seeds, and tahini!

Don’t forget to download your FREE Healthy Vegan Dinner Recipes e-cookbook!

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!