Name: Warm Smoky Tempeh Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Plant-Based
Ingredients: 8 ounces tempeh, cubed; 1 tablespoon olive oil; 1/2 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 4 cups mixed greens; 1 cup roasted sweet potatoes; 2 tablespoons olive oil; 1 tablespoon lemon juice; 1 teaspoon maple syrup; Salt and pepper, to taste

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If you are looking for a vibrant, flavorful dish that combines hearty textures with bright, smoky notes, this Warm Smoky Tempeh Salad Recipe is an absolute winner. It’s the kind of salad that feels like a full meal but never weighs you down, blending smoky tempeh with warm roasted vegetables and a tangy dressing that ties everything together. Every bite bursts with a delicious balance of warmth and freshness, making it perfect for cozy weeknight dinners or a nourishing lunch that energizes your day.

Ingredients You’ll Need

The image shows several clear glass bowls placed on a wooden board. One bowl near the center contains light brown cooked quinoa with a crumbly texture. To its top right, another bowl holds small cubed pieces of golden tempeh. Above these, a smaller bowl is filled with green pumpkin seeds. To the left of the quinoa, there are two small bowls stacked: the top one has a small dollop of light brown mustard-like paste, and below it is a mixture of yellowish seasoning powder. Near the bottom left, a small bowl contains several colorful spices including red, yellow, white, black, and brown powders. In the foreground, there is a bunch of dark green leafy kale. Two whole bright yellow lemons are placed near the bowl with tempeh. A large knife with a black handle lies horizontally near the top right edge of the wooden board. Various silver measuring spoons and a whisk are partly visible around the edges. The background surface is not visible. photo taken with an iphone --ar 4:5 --v 7

This recipe brings together a handful of simple but essential ingredients, each chosen to create a perfect harmony of flavors and textures. The tempeh provides a satisfying chew and smoky depth, while the sweet potatoes add a natural sweetness and vibrant color. The greens keep the salad fresh and crisp, and the dressing adds an irresistible zesty finish.

8 ounces tempeh, cubed: Tempeh is your protein-packed base that absorbs smoky flavors beautifully.
1 tablespoon olive oil: Essential for sautéing tempeh to a golden, crispy texture.
1/2 teaspoon smoked paprika: This spice is the star that brings the warm, smoky aroma to the dish.
1/2 teaspoon garlic powder: Adds a subtle, savory undertone without overpowering the other flavors.
4 cups mixed greens: A fresh, crisp bed that balances the warm ingredients.
1 cup roasted sweet potatoes: Their creamy sweetness pairs perfectly with the smoky tempeh.
For the dressing:
2 tablespoons olive oil: Creates a smooth, rich base for the dressing.
1 tablespoon lemon juice: Adds bright acidity to lift the flavors.
1 teaspoon maple syrup: Balances the tartness with a touch of natural sweetness.
Salt and pepper, to taste: Brings all the components together with seasoning finesse.

How to Make Warm Smoky Tempeh Salad Recipe

Step 1: Prepare the Tempeh

Start by cutting your tempeh into bite-sized cubes. Toss them in a bowl with olive oil, smoked paprika, and garlic powder, making sure each cube is evenly coated. The smoked paprika is what infuses that signature warm smoky flavor that makes this salad truly shine.

Step 2: Sauté the Tempeh

Heat a skillet over medium heat and add your seasoned tempeh cubes. Cook them until they are crisp and golden on the outside, turning occasionally to ensure even cooking. This takes about 8 to 10 minutes and is critical for unlocking that smoky charm and giving the tempeh a satisfying texture.

Step 3: Assemble the Base

While the tempeh is cooking, lay your mixed greens in a large bowl. Scatter the roasted sweet potatoes on top to add a lovely contrast in color and a subtle sweetness that plays beautifully with the smoky notes.

Step 4: Whisk and Drizzle the Dressing

In a small bowl, whisk together olive oil, lemon juice, maple syrup, salt, and pepper until the dressing is smooth and well combined. Drizzle this over your prepared salad and follow with the warm tempeh. The warmth of the tempeh slightly softens the greens, creating a delightful blend of temperatures and flavors.

How to Serve Warm Smoky Tempeh Salad Recipe

Two white bowls sit on a white marbled surface, each filled with a colorful salad. The salad has three main layers: bright green whole beans form the base, followed by golden yellow corn kernels scattered throughout. On top, there are halved bright red cherry tomatoes and small pieces of dark brown cooked strips, likely tempeh. Around the bowls, fresh ingredients like a yellow ear of corn, a bunch of cherry tomatoes on the vine, and green herbs are placed as decoration. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Try topping the salad with toasted pumpkin seeds or chopped fresh herbs like parsley or cilantro for extra texture and a pop of color. A sprinkle of nutritional yeast or vegan parmesan can add an umami kick that those who love cheesy flavors will adore.

Side Dishes

This salad shines on its own as a main dish, but if you’d like to round out the meal, consider pairing it with warm crusty bread or a side of quinoa. The bread helps soak up any dressing left on your plate, while quinoa adds an additional layer of protein and heartiness.

Creative Ways to Present

For entertaining, try serving this Warm Smoky Tempeh Salad Recipe in individual bowls or mason jars. Layer the ingredients with the dressing at the bottom to keep the greens crisp until you’re ready to eat. It’s a beautiful presentation that adds a bit of WOW to your meal.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad components separately in airtight containers. Keep the tempeh and roasted sweet potatoes in the fridge and the greens and dressing in separate containers to maintain freshness and texture.

Freezing

The tempeh and sweet potatoes freeze well, so feel free to prepare extra and freeze in portions. Just avoid freezing the mixed greens and dressing, as they do better fresh for the best flavor and texture.

Reheating

To enjoy your leftovers, gently reheat the tempeh and sweet potatoes in a skillet or microwave until warmed through. Then assemble the salad fresh with greens and dressing for a quick, satisfying meal.

FAQs

Can I use a different type of protein instead of tempeh?

Absolutely! While tempeh is fantastic for its texture and ability to absorb smoky flavors, you can substitute with tofu or even grilled mushrooms if you prefer. Just adjust the cooking time accordingly.

Is this salad suitable for meal prep?

Yes, this Warm Smoky Tempeh Salad Recipe is great for meal prep. Just keep the warm ingredients separate from the greens and dressing until you’re ready to eat, so everything stays fresh and vibrant.

Can I make the dressing ahead of time?

Definitely! The dressing can be whisked together a day in advance and stored in the fridge. Just give it a quick shake or stir before drizzling to recombine all the ingredients.

What vegetables work well in this salad besides sweet potatoes?

Roasted carrots, beets, or butternut squash also complement the smoky tempeh beautifully. Feel free to mix and match based on what’s in season or your personal preferences.

How spicy is the salad?

The salad has more warmth and smokiness than heat, thanks to the smoked paprika. If you want a little kick, you can add a dash of cayenne pepper or some sliced chili for extra spice.

Final Thoughts

This Warm Smoky Tempeh Salad Recipe is one of those dishes that feels like a warm hug on a plate. It’s nourishing, bursting with flavor, and surprisingly easy to pull together. Whether you’re cooking for yourself or sharing with friends, this salad brings a perfect balance of smoky, sweet, and tangy that will keep you coming back for more. Give it a try—you’ll be so glad you did!

Chef MARTHA

0 Comments

vorbelutr ioperbir says:

January 19, 2026 at 5:51 pm
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