Avocado & Tempeh Salad
The One With the Light and Easy Greens
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Estimated Nutritional Value (1 Serving):
Total Calories: 390 kcal
Carbs: 39g
Fat: 14g
Protein: 27g
Prep Time: 7 minutes
Cook Time: 6–8 minutes
Yields: 1 serving
Ingredients
100g (3.5 oz) tempeh
50–100g (2–3.5 cups) spinach
100g (1 cup) carrots, shredded
100g (¾ cup) bell pepper, cut into thin strips
50g (â…“ cup) avocado, diced
1–2 tbsp lime juice (from 1 lime)
Salt and pepper to taste
Instructions
Cook the Tempeh:
Prepare the tempeh using your favorite method. My go-to is to heat 1 tsp tamari and 1 tsp rice vinegar in a large pan over medium heat. Add the tempeh pieces and cook for 5–7 minutes, stirring occasionally. Season with your favorite spices and cook for 1 additional minute until golden and flavorful.Assemble the Salad:
Lay a bed of spinach on a plate or bowl. Add the shredded carrots and sliced bell pepper and toss lightly. Top with the cooked tempeh and diced avocado.Finish & Serve:
Drizzle with fresh lime juice and season with salt and pepper to taste. Optional: Add lemon pepper, garlic pepper, or "everything but the bagel" seasoning for extra flavor.
Health Facts
This quick, nourishing salad is rich in fiber, plant-based protein, and colorful antioxidants to fuel your body and mood:
Tempeh: A fermented soy product rich in protein and gut-friendly probiotics. It provides all nine essential amino acids and supports digestive health.
Avocado: A source of heart-healthy monounsaturated fats, potassium, and antioxidants that support skin and hormone health.
Spinach: High in iron, magnesium, and vitamin K. Pairs well with lime juice to enhance iron absorption.
Carrots & Bell Peppers: Loaded with beta-carotene and vitamin C, supporting immune function, eye health, and skin glow.
Lime Juice: Adds brightness and flavor while boosting vitamin C intake—essential for collagen production and immune defense.
Make It Your Own
Protein Boost: Add edamame or roasted chickpeas on top for an extra protein hit.
Creamy Dressing: Swap lime juice for a tahini-lime dressing or a scoop of dairy-free yogurt blended with herbs.
Warm Option: Lightly sauté the spinach before assembling for a wilted, warming variation.
Meal Prep Tip: Pre-cook a batch of tempeh to keep in the fridge and toss into meals like this all week.
Protein Swap: If you don’t have tempeh, you can easily use tofu or seitan instead. I recommend using 1.5 portions of tofu for a similar protein intake. Seitan usually has similar macros to tempeh and works well in this recipe.
This salad is a light but satisfying option that brings together fresh crunch, savory warmth, and creamy goodness in every bite. Perfect for lunch, post-workout, or any moment you want to feel nourished without the fuss.
Let me know if you try it! 🌿
If you're looking for more plant-based, high-protein recipes, check out other recipes on the blog and explore my tailored Plant-Based Meal Plans for inspiration. Don´t forget to follow me on Pinterest and Instagram for more plant-based inspiration!
Build Your Own Meal Plan:
This recipe is part of the plant-based journey I share at Wow! You Look Good! Each of my recipes is crafted to be balanced, making it easy to integrate into your own meal plan. By using these recipes, you can create 3-5 meals per day tailored to your individual needs. Whether you’re aiming for 1200-1400 calories, or reaching up to 2200-2500 calories with 5 meals, you can use my recipes to nourish your body in a way that works for you. This flexibility allows you to meet your macronutrient goals and fuel your day, whether you're eating for energy, muscle recovery, or general wellness.