Spiced Cauliflower Tempeh Salad Bowl

Serves: 2

Ingredients

BOWL:

1 small head of cauliflower, cut into florets

2 tbsp extra virgin olive oil

1 tsp salt

¹⁄₂ tsp ground cumin

¹⁄₄ tsp ground black pepper

DRESSING:

¹⁄₂ cup vegan mayonnaise

¹⁄₄ cup unsweetened dairy-free milk

1 tsp lemon juice

¹⁄₄ tsp garlic powder

¹⁄₄ tsp onion powder

¹⁄₄ tsp dill weed

Pinch of salt

Pinch of ground black pepper

8 ounces tempeh, sliced into ¹⁄₄-inch-thick slices and then into small bite-size pieces

8 ounces baby spinach

1 small red onion, cut into bite-size pieces

2 carrots, cut into small matchstick pieces

1 yellow bell pepper, cut into bite-size pieces

Nutrition Key

Kcal	Fats	Carbs	Protein	Sugar	Sodium
576	41.6g	34.1g	26.1g	8.4g	1751mg

*nutrition per serving

Directions

CAULIFLOWER:

1. Preheat the oven to 400°F.

   Place the cauliflower florets into a large bowl. Sprinkle with the oil, salt, cumin, and ¼ tsp pepper. Toss. Spread out onto a baking sheet and bake for about 25 minutes or until you can easily pierce the cauliflower with a fork. Remove from the oven and set aside.

2. DRESSING:

   While the cauliflower is baking, make the salad dressing. Mix the mayonnaise, milk, lemon juice, garlic and onion powders, dill weed, salt, and a pinch of pepper in a small bowl. Place the tempeh in the dressing to marinate while the cauliflower is baking.

3. ASSEMBLY:

   Divide the spinach between two salad bowls. Make a line in the shape of an arc with each vegetable starting with the onion and continuing on with the carrots, cauliflower, and bell pepper. Remove tempeh from the marinade and add it as the final touch to the bowl. Serve with the dressing.