Tempeh Black Bean Vegan Taco Salad

Serves 4

130 min

Tempeh Black Bean Vegan Taco Salad

Recipe GLPR30b6d566202d1a

0.0(0)
Mexican
Salad
130 min
Servings: 4
Stovetop
SNAP eligible

This vibrant taco salad features seasoned tempeh cubes marinated in a zesty lime and maple mixture, served over crisp romaine lettuce with black beans, fresh avocado, tangy salsa, and cashew sour cream. Topped with tortilla chips for crunch, it's a satisfying plant-based meal with bold Mexican flavors.

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Ingredients

1 8-ounce package tempeh, cut into ½-inch cubes

1 Tablespoon fresh lime juice

2 Tablespoons grapeseed oil, divided

1 teaspoon liquid smoke

1 teaspoon pure maple syrup

½ teaspoon chili powder

½ teaspoon ground cumin

¼ teaspoon salt

1 small head of romaine lettuce, shredded

1 14-ounce can black beans, drained

2 avocados, diced

1 cup fresh salsa

Cashew sour cream

Tortilla chips

Directions

  1. Cut the 8-ounce package of tempeh into ½-inch cubes and place them in a shallow dish.

  2. In a small bowl, combine 1 Tablespoon of grapeseed oil, 1 Tablespoon of fresh lime juice, 1 teaspoon of liquid smoke, 1 teaspoon of pure maple syrup, ½ teaspoon of chili powder, ½ teaspoon of ground cumin, and ¼ teaspoon of salt. Mix until well blended.

  3. Pour the marinade over the tempeh cubes and gently toss to coat evenly. Let marinate in the refrigerator for at least 30 minutes, preferably 2 to 3 hours. Stir the tempeh occasionally during marinating to ensure all pieces absorb the flavors evenly.

  4. Heat the remaining 1 Tablespoon of grapeseed oil in a non-stick skillet over medium-high heat. Add the marinated tempeh cubes (discarding excess liquid) and cook for 5 to 10 minutes, stirring occasionally and turning the pieces to achieve an even, golden-brown color on all sides.

  5. While the tempeh cooks, shred the romaine lettuce and divide it among four wide, shallow bowls. Distribute the drained black beans evenly over each bed of lettuce.

  6. Top each salad with the warm, cooked tempeh cubes. Divide the diced avocado between the bowls and add a generous spoonful of fresh salsa to each.

  7. Drizzle each salad with cashew sour cream and serve with tortilla chips on the side.