Roasted Tempeh, Green Bean, and Orange Salad with Tahini Dressing
serves 2
1 medium-large orange, cut into 1/2-inch-thick half moons
2 handfuls frozen thin green beans
1 TBSP olive oil
pinch salt
a crack or two of black pepper, to taste
8 oz tempeh, cut into 1-inch dice
1 TBSP maple syrup (grade B preferred)
2 tsp reduced-sodium tamari
2 tsp Dijon-style mustard
1 TBSP sesame seeds
2 TBSP tahini
2 TBSP extra virgin olive oil
1 TBSP lemon juice
1 TBSP water
1/4 tsp fine sea or kosher salt
1/8 tsp garlic powder
5 oz spring mix or tender lettuce
Heat oven to 400. Line a roasting dish with parchment.
Add orange, green beans, 1 TBSP oil, salt, and pepper to a mixing bowl. Toss to coat and transfer to prepared dish, leaving one-third of the space open for the tempeh.
Whisk together maple, tamari, and mustard. Add tempeh to the mixing bowl with half of the glaze. Toss to coat thoroughly and transfer to prepared dish. Roast 20 minutes. Meanwhile, dry toast sesame seeds in a skillet over medium heat for a few minutes, tossing frequently, until fragrant. Transfer to a plate to let cool. In a bowl, whisk together tahini, 2 TBSP oil, lemon juice, water, salt, and garlic powder. Set aside. Add salad greens to a clean mixing bowl.
After the first 20 minutes, give the green beans and oranges a gentle toss, then toss the tempeh. Drizzle remaining glaze over tempeh and bake another 20 minutes.
When tempeh is done, toss salad greens with the dressing and divide between two serving dishes. Top each dish with half the tempeh and green bean-orange mix. Top each with half the toasted sesame seeds and serve.