Harissa Tempeh & Sweet Potato Salad

Roasted sweet potato and spiced tempeh bring warmth to a generous bed of greens. Cool cucumber, pumpkin seeds and lemon-tahini dressing finish this colorful plant-based bowl.

Serves: 2 · Prep: 15 minutes · Cook: 25 minutes · Total: 40 minutes

Greens: Kale, Baby spinach
Protein: Tempeh, Pumpkin seeds, Tahini

For the Salad

• 1 medium sweet potato, scrubbed and cut into 1.5 cm cubes (about 250 g)
• 200 g plain tempeh, cut into 1.5 cm cubes
• 1 tbsp olive oil, divided
• 2 tsp mild harissa paste
• 1/2 tsp ground cumin
• 1/4 tsp fine salt, divided
• 3 cups destemmed finely chopped kale (about 90 g)
• 2 cups baby spinach (about 60 g)
• 1 cup diced cucumber (about 120 g)
• 2 tbsp thinly sliced red onion
• 2 tbsp toasted unsalted pumpkin seeds (about 18 g)
• 2 tbsp chopped flat-leaf parsley

For the Lemon-Tahini Dressing

• 2 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 tsp maple syrup
• 2-3 tbsp water
• 1/8 tsp fine salt

Method

1. Heat the oven to 425°F (220°C). Toss the sweet potato with 1 tsp olive oil, cumin and 1/8 tsp salt. Spread on one side of a large lined baking sheet and roast for 10 minutes.
2. Toss the tempeh with 1 tsp olive oil and harissa. Add it to the other side of the sheet, keeping everything in one layer. Roast for another 12-15 minutes, turning once, until the potato is tender and tempeh is golden and cooked according to its package directions.
3. Whisk tahini, lemon juice, maple syrup and 1/8 tsp salt. Gradually whisk in water until pourable.
4. Massage the kale with the remaining 1 tsp olive oil and 1/8 tsp salt for 1 minute. Fold in spinach, cucumber and onion; divide between two bowls.
5. Add the warm sweet potato and tempeh. Spoon over the dressing and finish with pumpkin seeds and parsley.

Tip

Harissa heat varies by brand. Start with a mild paste; choose plain soy tempeh and check the label if avoiding gluten.

Allergens

Soy, Sesame