Maple Tempeh “Bacon” Brussels Sprouts Salad

Salads | Sauces and Dressings

Where to Buy
Portions: 2



  • 8oz Tempeh
  • 1 Tbsp liquid aminos
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp pure maple syrup from Canada
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp Himalayan pink salt
  • 2 tsp liquid smoke or smoke powder (optional)


  • 16oz Brussels sprouts
  • 1/2 cup sliced almonds


  • 1/3 cup tahini
  • 1 classic lemon, juiced
  • 2 Tbsp pure maple syrup from Canada
  • 1 pinch Himalayan pink salt
  • 1/2 tsp minced garlic
  • 2 Tbsp extra virgin olive oil
  • 1/4 cup filtered water (more or less)


  1. To make the bacon, slice the tempeh thin, about 1/8” thick. Whisk remaining ingredients in a medium bowl, add the sliced tempeh and soak for 5 minutes.
  2. While the tempeh soaks… add all dressing ingredients except the water into a small bowl and whisk together. Add one tablespoon of water at a time while you whisk the dressing until you reach your desired consistency.
  3. Next… carefully and with a sharp knife or Mandolin, thinly slice the Brussels sprouts.
  4. Add the dressing to the Brussels sprouts and toss together.
  5. Warm 1 tablespoon extra virgin olive oil in a large pan over medium heat, add the soaked tempeh and cook till crispy, 1-2 minutes per side.
  6. Serve the Brussels sprouts topped with sliced almonds and the maple tempeh bacon; you can serve the bacon whole, chopped or crumbled.
Recipe created by:

Megan Roosevelt is a Registered Dietitian Nutritionist, producer, host and founder of Healthy Grocery Girl®. Her realistic, fun & genuine approach to healthy living has cultivated a loyal online following & community at HealthyGroceryGirl.com, YouTube.com/HealthyGroceryGirl and @HealthyGroceryGirl on Instagram. Megan’s passion is sharing simple, healthy recipes and natural lifestyle tips that the whole family can enjoy. She is an internationally published author and nutrition expert for television and magazines. Megan also loves to work with health-focused brands for content creation, recipe development and photography, videography as well as media and spokesperson services. Megan lives in sunny Los Angeles, California with her husband & business partner, Aaron Roosevelt and their two children.