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healthy lunch ideas

Tempeh Salad Bowl Recipe

This vibrant Tempeh Salad Bowl combines caramelised tempeh, crunchy cashews, fresh beetroot, carrots, leafy greens, spring onions and coriander with a creamy lime tahini dressing. It is a colourful, nourishing and satisfying plant-based meal perfect for lunch, dinner or meal prep.
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Prep Time 25 minutes
Cook Time 10 minutes
Course Dinner, Lunch, Salad
Cuisine Asian-Inspired
Servings 6 People
Calories 640 kcal

Equipment

  • 1 Sharp Chef’s Knife
  • 1 Large Chopping Board:
  • 1 Large Mixing Bowl
  • 1 Large Frying Pan –
  • 1 Small Mixing Bowl
  • 1 Whisk
  • 1 Six serving bowls

Ingredients
  

For The Tempeh Marinade

  • ¾ cup tamari or soy sauce
  • 6 tablespoons honey or maple syrup
  • 1 tablespoon sesame oil
  • 3 garlic cloves - minced
  • 3 tablespoons fresh ginger - grated
  • Juice of 1½ limes

For Cooking The Tempeh

  • 600 g fresh tempeh - cut into small cubes
  • 1 cup cashew nuts
  • 3 tablespoons olive oil or coconut oil

For The Salad

  • 3 medium beetroot - spiralised or grated
  • 3 large carrots - spiralised or grated
  • 12 cups mixed leafy greens
  • 1 cup chopped spring onions
  • 1 cup fresh coriander - chopped

For The Lime Tahini Dressing

  • 1 tablespoon tahini
  • 4½ tablespoons fresh lime juice
  • 3 tablespoons olive oil
  • 3 tablespoons tamari or soy sauce
  • 2 tablespoons honey or maple syrup

Instructions
 

🥣 Step 1: Prepare The Tempeh Marinade

  • Add the tamari or soy sauce, honey or maple syrup, sesame oil, minced garlic, grated ginger and lime juice to a medium bowl.
  • Whisk until the honey or maple syrup is fully incorporated.
  • Reserve approximately 6 tablespoons of the marinade in a separate small bowl for glazing the tempeh later.

🌱 Step 2: Marinate The Tempeh

  • Add the cubed tempeh to the remaining marinade.
  • Toss thoroughly until every piece is evenly coated.
  • Leave to marinate for 10 minutes at room temperature.
  • For deeper flavour, refrigerate the tempeh in the marinade for several hours.

🥜 Step 3: Toast The Cashews

  • Place a large dry frying pan over medium heat.
  • Add the cashews and toast for approximately 3 minutes, stirring regularly.
  • Cook until fragrant and lightly golden.
  • Transfer the toasted cashews to a plate and set aside.

🍳 Step 4: Cook The Tempeh

  • Return the frying pan to medium-high heat.
  • Add the olive oil or coconut oil.
  • Lift the tempeh from the marinade, allowing excess liquid to drain away.
  • Place the tempeh in the hot pan.
  • Cook for 2–3 minutes, turning regularly, until browned on several sides.
  • Return the toasted cashews to the pan.
  • Pour in the reserved marinade.
  • Stir for another 1–2 minutes, until the sauce becomes glossy and lightly caramelised.
  • Remove from the heat immediately.
  • Avoid overcrowding the pan so the tempeh can brown properly instead of steaming.

🥕 Step 5: Prepare The Vegetables

  • Wash and dry the vegetables thoroughly.
  • Spiralise or grate the beetroot and carrots.
  • Wash the leafy greens and remove any tough stems.
  • Finely chop the spring onions.
  • Roughly chop the fresh coriander.
  • Keep the prepared vegetables separate until assembly.

🍋 Step 6: Make The Lime Tahini Dressing

  • Add the tahini, lime juice, olive oil, tamari or soy sauce, and honey or maple syrup to a small mixing bowl.
  • Whisk until smooth and creamy.
  • If the dressing is too thick, add 1–2 teaspoons of water and whisk again.
  • Taste and adjust the lime, sweetness or seasoning if necessary.

🥗 Step 7: Assemble The Tempeh Salad Bowls

  • Divide the leafy greens between six serving bowls.
  • Add the grated or spiralised carrots and beetroot.
  • Spoon the warm caramelised tempeh over the vegetables.
  • Scatter the toasted cashews over each bowl.
  • Add the spring onions and fresh coriander.
  • Drizzle with the lime tahini dressing just before serving.
  • Serve immediately with lime wedges for an extra burst of freshness.

Notes

  • 🌱 Choose Firm Tempeh: Use fresh, firm tempeh and cut it into evenly sized cubes for consistent cooking and a delicious texture.
  • 🥢 Marinate Well: Allow the tempeh to soak up the tamari, ginger, garlic, lime and sweetener for maximum flavour.
  • 🔥 Cook Until Golden: Fry the tempeh over medium-high heat until the edges are browned and caramelised for the best Tempeh Salad Bowl.
  • 🥜 Toast The Cashews: Lightly toast the cashews before serving to bring out their natural nuttiness and add extra crunch.
  • 🥗 Keep The Vegetables Fresh: Prepare the vegetables shortly before serving so the salad remains crisp, colourful and refreshing.
  • 🍋 Add The Dressing Last: Drizzle the lime tahini dressing over the bowl just before serving to prevent the leafy greens from becoming soggy.
  • 🌿 Adjust To Taste: Balance the dressing with extra lime, tamari or maple syrup according to your preferred combination of tangy, savoury and sweet flavours.
  • ❄️ For Meal Prep: Store the tempeh, vegetables, cashews and dressing separately and assemble the Tempeh Salad Bowl when ready to eat.
Keyword Tempeh Salad Bowl