Southwestern Tempeh Taco Salad with Chipotle-Tahini
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Southwestern tempeh taco salads with pinto beans, roasted corn, and avocado tossed in a creamy chipotle-tahini dressing. Both vegan and gluten-free, this one-bowl wonder comes together in a flash and is perfect for weeknight dinner or make-ahead lunches.
  • 1 Tbsp. plus 2 tsp. adobe sauce from canned chipotle chiles, divided
  • 2 Tbsp. plus 2 tsp. fresh lime juice, divided
  • ½ tsp. chili powder
  • ½ tsp. ground cumin
  • 1 tsp. kosher salt, divided
  • 1 Tbsp. vegetable or avocado oil
  • 1 (8-oz.) package tempeh, crumbled
  • 2 Tbsp. tahini (sesame seed paste)
  • ½ tsp. granulated sugar
  • ¼ tsp. garlic powder
  • 1 (15-oz.) can pinto beans, rinsed and drained
  • 1 cup frozen fire-roasted corn, thawed
  • ½ cup chopped fresh cilantro
  • 2 large romaine hearts, roughly chopped
  • 1½ cups chopped red cabbage
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, sliced
  1. Combine 1 Tbsp. adobe sauce, 1 Tbsp. lime juice, chili powder, cumin, ½ tsp. salt, and 2 Tbsp. water in a small bowl; set aside.
  2. Heat oil in a large nonstick skillet over medium-high. Add tempeh; cook 5 minutes, stirring occasionally, until golden brown. Add adobe mixture; cook 2 minutes, stirring often to fully coat tempeh. Remove from heat.
  3. Prepare dressing by combining remaining 2 tsp. adobe sauce, 2 tsp. lime juice, tahini, sugar, garlic powder, ¼ tsp. salt, and 2 Tbsp. water in a bowl; stir with a whisk. Set aside.
  4. Combine pinto beans, corn, cilantro, remaining 1 Tbsp. lime juice, and ¼ tsp. salt in a large bowl; toss to combine.
  5. Prepare salads by dividing romaine, cabbage, and tomatoes evenly among 4 bowls. Top evenly with pinto bean mixture, braised tempeh crumbles, and avocado slices. Drizzle with chipotle-tahini dressing.
Recipe by Dishing Out Health at