Vegan Kale and Tempeh Salad
A quick, nutritious salad featuring kale and marinated tempeh.
Perfect for breakfast or lunch, loaded with plant-based protein.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Avocado - 1 pieces
- Himalayan Pink Salt - 1 to taste
- Tomatoes - 1 pieces
- Tempeh - 200 g
- Kale - 3 cups
- Paprika - 1 tsp
- Olive Oil - 2 tbsp
Directions
Step 1
Combine marinade ingredients and coat tempeh. 2. Sauté the marinated tempeh. 3. In a bowl, mix kale, tomatoes, and avocado. 4. Top with the cooked tempeh. 5. Enjoy fresh.
Cook's Notes
Adjust seasonings to taste.
Nutrition Facts (per serving)
Comments
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Povezani postovi
Himalayan Pink Salt: Facts, Myths & Smart Use
Tomatoes: Lycopene-Rich, Versatile Fruit-Vegetable
Tempeh: Firm, Fermented Soy Protein with Nutty Flavor
Extra-Virgin Olive Oil: 10 g Heart-Healthy MUFA & 1.9 mg Vitamin E per Tablespoon
Paprika: Sweet‑Smoky Spice Loaded with Antioxidant Carotenoids
Kale: 35 kcal, 389 µg Vitamin K & 93 mg Vitamin C per 100 g Raw
Avocado: creamy and nutrient-rich