Tempeh Taco Salad

Roast the potatoes on the weekend and this simple, hearty vegetarian taco salad that comes together in minutes for a quick weeknight dinner.

1 sweet potato, chopped into ½” pieces
1 tablespoon coconut oil, melted
8 ounces tempeh, crumbled
2 tablespoons canola oil
1 teaspoon garlic powder
½ teaspoon oregano
1 teaspoon cumin
½ teaspoon coriander
¼ teaspoon cayenne
2-3 radishes, thinly sliced
½ avocado, sliced
4 tablespoons ranch dressing
5 cups spring mix lettuce

View the full recipe at Dietitian Debbie Dishes →