Spiced Cauliflower Tempeh Salad Bowl Recipe
🔪Prep Time: 20 minutes
👩🍳Cook Time: 15 minutes
1 small head of cauliflower, cut into florets
2 tablespoons extra virgin olive oil
1 teaspoon salt
½ teaspoon ground cumin
¼ teaspoon ground black pepper
½ cup vegan mayonnaise
¼ cup unsweetened dairy-free milk
1 teaspoon lemon juice
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dill weed
Pinch of salt
Pinch of ground black pepper
8 ounces tempeh, sliced into ¼-inch-thick slices and then into small bite-size pieces
8 ounces baby spinach
1 small red onion, cut into bite-size pieces
2 carrots, cut into small matchstick pieces
1 yellow bell pepper, cut into bite-size pieces
2Preheat the oven to 400°F.
3Place the cauliflower florets into a large bowl. Sprinkle with the oil, salt, cumin, and ¼ teaspoon pepper. Toss. Spread out onto a baking sheet and bake for about 25 minutes or until you can easily pierce the cauliflower with a fork. Remove from the oven and set aside.
5While the cauliflower is baking, make the salad dressing. Mix the mayonnaise, milk, lemon juice, garlic and onion powders, dill weed, salt, and pinch of pepper in a small bowl. Place the tempeh in the dressing to marinate while the cauliflower is baking.
7Divide the spinach between two salad bowls. Make a line in the shape of an arc with each vegetable starting with the onion and continuing on with the carrots, cauliflower, and bell pepper. Remove tempeh from the marinade and add it as the final touch to the bowl. Serve with the dressing.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.