Kale Salad with Smokey Maple Tempeh Meal Prep
Meal prep just got tastier with this kale salad featuring crispy smokey maple tempeh, lemony dressing, and fresh veggies—vegan, bold, and satisfying!
Ingredients
- 1 head kale, chopped
- ½ cucumber, cut into half moons
- 1 avocado, cubed
Lemon Dressing
- 3 tbsp extra virgin olive oil
- ¼ cup lemon juice
- 1-2 tbsp maple syrup
- 2 tsp dijon mustard
- salt & pepper to taste
Smokey Maple Tempeh
- 1 ½ blocks tempeh, cut into strips
- 1 tbsp olive oil
- ¼ cup low-sodium soy sauce
- 3 tbsp maple syrup
- 2 tbsp maple syrup
- 1 tsp smoked paprika
- ½ tsp onion powder
- 2 tbsp cornstarch slurry 1 tbsp cornstarch mixed w 1 tbsp water
Instructions
Tempeh
- In a large shallow bowl, add the soy sauce, maple syrup, smoked paprika, and onion powder. Whisk to combine.
- Cut the tempeh into small strips and add them directly into the marinade. Toss very gently to combine and allow them to marinate for at least 15 mins.
- In a pan on medium heat, add the tempeh, and olive oil and cook about 2 mins per side. Now add the rest of the marinade, and cornstarch slurry and cook for about 1 min or until the sauce has thickened. Remove from heat and set aside.
Dressing
- Blend together the olive oil, lemon juice, dijon, maple syrup salt and pepper.
Salad Assembly
- Massage the kale in a large bowl with the lemon vinaigrette. (I use gloves for this so I don't dry out my hands) This helps reduce bitterness and softens the kale slightly.
- In 4 meal prep containers, add the kale, tempeh, cucumber, and avocado (squeeze a little lemon juice over the avocado to help keep it fresh). Store in the fridge until you are ready to eat and enjoy!
- *If you want to bulk up this meal, serve in a whole grain pita or protein wrap or add some cooked sweet potatoes or quinoa on the side.
Tried this recipe?Let us know how it was!