The Most Satisfying “Salad” Around

I would love to claim I walked into this week with a meal plan, I didn’t. I was SO excited to start meal prepping for one of my favorite people that I went easy on myself and employed my favorite “lazy chef” fall back, Trader Joe’s.

Trader Joe’s and I have been involved in a love affair since I begrudgingly, thanks budget!, broke up with Whole Foods. I adore all of the unique items I can find at TJ’s along with fresh staples. It is a serious necessity when I have an abbreviated week like this one and have to limit my leftovers. This week, and for the purposes of this recipe, I went with already halved brussel’s with garlic, roasted sweet potato wedges, and tempeh.

If you haven’t tried tempeh, if you aren’t sure what it is, or if you are almost positive it isn’t for you I promise it is and you should absolutely try it once. Tempeh is the kinder cousin of tofu. It has so much going on, you really know what you are eating, and feel full after eating it.

For all of my meals I look for a variety of flavors, textures, shapes, and sizes on my plate and this fits the bill. Salty/slightly spicy tempeh, garlicky/flaky brussels, soft spinach, and (obviously) sweet but also savory sweet potatoes. With the addition of salt, pepper, and parmesan shavings, and lemon this meal had it all

So we have arrived at tonight. Today was a Tuesday that could have been a Monday. An actually great day despite spilling on myself more than once and going to a mostly plank workout already sore. I arrived home having mentally discarded my plan of cutting that spaghetti squash I had dreamed about earlier and reaching for the easier on the arms scissors instead. You could switch anything in this recipe out with whatever is in your fridge. It is easily adaptable to the 30 minute need food now feeling or if you have more time you can ditch the scissors and microwave and break out the knife set and oven.

What foods do you gravitate towards on nights like this? Let me know if you try this or what variations of this recipe you enjoy!

Tempeh, Brussel Sprout, Sweet Potato, Spinach “Salad”

This recipe is ready in 30 minutes and is perfect for nights where you just want everything. It is easily adapted to any diet preference and whatever is in your fridge.


  • 1 package sweet potato
  • cup spinach leaves
  • 1 package tempeh
  • 2 cups brussel sprouts (halved)
  • 1 tablespoon red curry paste
  • 2 tablespoons olive oil
  • 1 tablespoon tamari or low sodium soy sauce
  • 1/2 lemon


  1. Preheat Oven to 400 degrees
  2. lightly coat brussel sprouts with olive oil, option to add 1-2 cloves of minced garlic here as well
  3. Place brussel sprouts on sprayed baking dish and bake for 20-30 minutes until fork tender (if you have time you can cut your sweet potato and add it at this point as well)
  4. When you have about ten minutes left heat up your sweet potato if you haven't already. I used trader joe's roasted sweet potato wedges for this recipe and they worked perfectly
  5. Cut your tempeh to desired size. I cubed mine. Add tempeh to a medium high skillet with olive oil and curry paste.
  6. Let the tempeh sit for a minute or two and then add the tamari or soy sauce and start to gently move the tempeh pieces until all sides are browned. This process takes about 4-6 minutes.
  7. At this point your brussel sprouts should be done. Add spinach to plates and divide sweet potatoes, tempeh, and brussel sprouts between two plates. Salt and pepper and squeeze over the juice of the lemon. I also added parmesan cheese to mine
  8. Enjoy!