Vegetable Salad with Tempeh and Feta

Ingredients

• 8 oz tempeh
• 2 medium sweet potatoes
• 2 medium bell peppers
• 4 cups baby spinach
• 2 medium carrots
• 4 oz feta cheese
• 3 tbsp olive oil
• 2 tbsp lemon juice

Instructions

1. 1

   Preheat oven to 425°F. Peel and dice the 2 sweet potatoes and 2 carrots into 1/2-inch cubes. Slice the 2 bell peppers into strips.

2. 2

   On a baking sheet, toss the sweet potatoes, carrots, and bell peppers with 2 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly charred, stirring once halfway.

3. 3

   While vegetables roast, cut the 8 oz tempeh into 1/2-inch cubes. Heat 1 tbsp olive oil in a skillet over medium-high heat.

4. 4

   Add tempeh to skillet and cook for 8-10 minutes, turning occasionally, until golden brown and crispy on all sides.

5. 5

   In a large bowl, combine the 4 cups baby spinach, roasted vegetables, and crispy tempeh. Drizzle with 2 tbsp lemon juice and toss gently.

6. 6

   Crumble the 4 oz feta over the salad and serve warm or at room temperature.

7. 7

   Optional: add a pinch of cumin or smoked paprika to the tempeh while cooking for extra flavor.

Tools you’ll need

• baking sheet
• skillet
• large bowl
• knife
• cutting board

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