Southwestern Tempeh Salad with Chipotle-Tahini

• portioner: 4 servings
• aktiv tid: 20 minutes
• total tid: 30 minutes

Ingredienser

1 Tbsp. plus 2 tsp. adobe sauce from canned chipotle chiles (divided)

2 Tbsp. plus 2 tsp. fresh lime juice (divided)

1/2 tsp. chili powder

1/2 tsp. ground cumin

1 tsp. kosher salt (divided)

1 Tbsp. vegetable or avocado oil

One 8-oz. package tempeh, crumbled

2 Tbsp. tahini (sesame seed paste)

1/2 tsp. granulated sugar

1/4 tsp. garlic powder

1 15-oz. can pinto beans, rinsed and drained

1 cup frozen corn (thawed), or drain 1 15 oz can

1/2 cup chopped fresh cilantro

2 large romaine hearts (roughly chopped), or arugula, spinach, kale, or a mix

1 1/2 cups chopped red cabbage

1 cup cherry tomatoes (halved)

1 ripe avocado (sliced)

Vejledning

1. Combine 1 Tbsp. adobe sauce, 1 Tbsp. lime juice, chili powder, cumin, 1/2 tsp. salt, and 2 Tbsp. water in a small bowl; set aside.

2. Heat oil in a large nonstick skillet over medium-high. Add tempeh; cook 5 minutes, stirring occasionally, until golden brown.

3. Add adobe mixture; cook 2 minutes, stirring often to fully coat tempeh. Remove from heat.

4. Combine pinto beans, corn, cilantro, remaining 1 Tbsp. lime juice, and 1/4 tsp. salt in a large bowl; toss to combine.

Dressing

Combine remaining 2 tsp. adobe sauce, 2 tsp. lime juice, tahini, sugar, garlic powder, 1/4 tsp. salt, and 2 Tbsp. water in a bowl; stir with a whisk. Set aside.

Prepare salads by dividing lettuce, cabbage, and tomatoes evenly among 4 bowls. Top evenly with pinto bean mixture, braised tempeh crumbles, and avocado slices. Drizzle with chipotle-tahini dressing.