Warm Curried Tempeh Salad


Prep Time:
5 minutes

Cooking Time:
10 minutes

Yields: 
2 - 3 servings

Ingredients:
1 package of tempeh
1 bunch rainbow or Swiss chard
1/2 yellow onion
mixed greens
tomato
sprouts
tahini 
(Also known as sesame paste. Can be found at most food stores, ethnic markets, or online.)
curry powder
(Turmeric, cumin, coriander, cardamom and paprika can be used in place of curry powder, but I highly recommend adding it to your pantry. It is very nutritious and flavorful.)
sesame or coconut oil
lemon or lemon juice

Directions:
Heat a tablespoon of oil over medium heat. Add in diced onion and sautee for a few minutes until translucent. 
Cut the tempeh into cubes and add to pan. Sautee for a few more minutes. 
Chop your chard, using the stems (only discard the ends). Add in the stems and 1 - 2 tablespoons of curry powder.
Add in the leaves, you can do a rough chop or tear with your hands, and sautee for a few minutes longer, until wilted and bright green.

Turn off heat and allow to cool while you prepare your salad. I kept it simple by slicing a handful of grape tomatoes and using mixed greens.
Top with sprouts, a drizzle of tahini, and a squeeze of lemon or lime juice.

This dish is full of clean protein, healthy fats, and tummy friendly fiber, not to mention key nutrients like iron and calcium. Dig in!