VegetarianMain course€€€

Warm Autumn Salad with Tempeh, Sweet Potato and Maple Dressing

Enjoy a nutritious salad with tempeh and roasted sweet potato, drizzled with homemade maple mustard dressing. The perfect protein-packed meal for anyone looking for a healthy vegan lunch.

Prep time
15 min
Cook time
30 min
Total time
45 min
Servings
2

Recipe

For the roasted base

Tempeh
250 g
Sweet potatoes, orange flesh, without skin, raw
400 g
Oil, olive, extra virgin
2 tbsp
Spices, pepper, red or cayenne
1 tsp
Salt, table, iodized
1 pinch

For the maple-mustard glaze and dressing

Syrups, maple
2 tbsp
Mustard, prepared, yellow
2 tsp
Vinegar, cider
1 tbsp
Garlic, raw
1 clove
Soy sauce made from soy and wheat (shoyu), low sodium
1 tbsp

For the salad base

Cabbage, savoy, raw
150 g
Lemon juice, raw
1 tsp
Seeds, pumpkin and squash seeds, whole, roasted, without salt
30 g
Apples, fuji, with skin, raw
1 large

Per servingTotal
Calories:733.3 kcal1466.5 kcal
Protein:34.3 g68.6 g
Carbohydrates:85 g170 g
Fiber:17.1 g34.1 g
Water:411.9 ml823.7 ml
Fat:32.1 g64.2 g
Micronutrients
Sugar:35 g70 g
Saturated fat:6.2 g12.3 g
Cholesterol:0 mg0 mg
Sodium:441.7 mg883.4 mg
Potassium:2037.4 mg4074.8 mg
Calcium:252.8 mg505.5 mg
Iron:5.5 mg11 mg
Magnesium:220.3 mg440.5 mg
Zinc:4.3 mg8.6 mg
Phosphorus:492.9 mg985.7 mg
Vitamin C:56.4 mg112.7 mg
Vitamin A:92.3 µg184.5 µg
Vitamin D:0 µg0 µg
Vitamin B12:0.1 µg0.2 µg

Instructions

1
Cut the tempeh into cubes. To remove any bitterness, steam it in a pot for 10 minutes. Then dry it well.
2
On a baking sheet, toss the sweet potato with a spoon of oil, paprika, salt and pepper. Bake in the oven at 200 °C for about 15 minutes.
3
Meanwhile, prepare the dressing in a small bowl by mixing the maple syrup, mustard, vinegar, garlic and soy sauce.
4
After 15 minutes of baking, add the tempeh to the baking sheet with the sweet potato. Drizzle everything with half of the prepared dressing and bake for another 15 minutes, until everything turns golden brown.
5
In a large bowl, drizzle the kale with lemon juice and a little salt. Massage it vigorously with your hands for 2-3 minutes, until it becomes soft and dark green.
6
Add the roasted mixture, apples and the remaining dressing to the bowl with the kale. Gently mix everything together and sprinkle with toasted pumpkin seeds.

Nutritional benefits

Thanks to fermented tempeh and the high fiber content from kale, this meal contributes to a healthy gut microbiome and regular digestion.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.