Tempeh rainbow salad with lime and chilli dressing

Tempeh rainbow salad with lime and chilli dressing

Ingredients

serves 2
  • •1 sweet potato, chopped
  • •½ aubergine, chopped
  • •1 tbsp olive oil
  • •200g tempeh, chopped
  • •80g rocket
  • •½ Romano pepper, thinly sliced
  • •¼ cucumber, chopped
  • •Handful fresh coriander, chopped
  • •Lime and chilli dressing (see recipe)
  • •2 tbsp peanuts or cashews, roughly chopped and toasted

Directions

Cooking mode
  1. 1. Preheat the oven to 200°C. Prepare a large baking tray and add the aubergine and sweet potato. Coat with the olive oil and roast for 20–25 minutes, until softened and lightly browned.
  2. 2. Heat a large pan over medium heat. Add the tempeh and cook for 5–10 minutes, turning to brown each side.
  3. 3. Make the lime and chilli dressing.
  4. 4. In a large bowl, add the rocket, pepper, cucumber, coriander and roasted vegetables. Pour over the dressing and gently toss to combine.
  5. 5. Serve topped with the tempeh and toasted peanuts or cashews.
Baker Beanie Author

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