Vegetable Salad with Tempeh and Feta

Step 1

Preheat oven to 425°F. Peel and dice the 2 sweet potatoes and 2 carrots into 1/2-inch cubes. Slice the 2 bell peppers into strips.

Step 2

On a baking sheet, toss the sweet potatoes, carrots, and bell peppers with 2 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly charred, stirring once halfway.

Step 3

While vegetables roast, cut the 8 oz tempeh into 1/2-inch cubes. Heat 1 tbsp olive oil in a skillet over medium-high heat.

Step 4

Add tempeh to skillet and cook for 8-10 minutes, turning occasionally, until golden brown and crispy on all sides.

Step 5

In a large bowl, combine the 4 cups baby spinach, roasted vegetables, and crispy tempeh. Drizzle with 2 tbsp lemon juice and toss gently.

Step 6

Crumble the 4 oz feta over the salad and serve warm or at room temperature.

Step 7

Optional: add a pinch of cumin or smoked paprika to the tempeh while cooking for extra flavor.