Southwestern Tempeh Taco Salad with Chipotle-Tahini
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.
Servings: 4 servings
Ingredients
- 1 Tbsp. plus 2 tsp. adobe sauce from canned chipotle chiles divided
- 2 Tbsp. plus 2 tsp. fresh lime juice divided
- 1/2 tsp. chili powder
- 1/2 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
- 1/2 tsp. granulated sugar
- 1/4 tsp. garlic powder
- 1 15-oz. can pinto beans, rinsed and drained
- 1 cup frozen fire-roasted corn thawed
- 1/2 cup chopped fresh cilantro
- 2 large romaine hearts roughly chopped
- 1 1/2 cups chopped red cabbage
- 1 cup cherry tomatoes halved
- 1 ripe avocado sliced
Instructions
- Combine 1 Tbsp. adobe sauce, 1 Tbsp. lime juice, chili powder, cumin, 1/2 tsp. salt, and 2 Tbsp. water in a small bowl; set aside.
- 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.
- Prepare dressing by combining remaining 2 tsp. adobe sauce, 2 tsp. lime juice, tahini, sugar, garlic powder, 1/4 tsp. salt, and 2 Tbsp. water in a bowl; stir with a whisk. Set aside.
- Combine pinto beans, corn, cilantro, remaining 1 Tbsp. lime juice, and 1/4 tsp. salt in a large bowl; toss to combine.
- 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.