Tahini Rainbow Salads

Peel the carrots and continue to peel lengthwise to create ribbons. Slice the plum. Slice the tempeh into thin strips, about ¼ inch thick.

In small bowl, combine the tamari, liquid smoke, just 2 tbsp agave, and a pinch of salt and pepper. Whisk the bacon glaze until smooth.

Place a large nonstick skillet over medium heat with the almonds. Cook, shaking the pan frequently, until toasted and fragrant, about 3 to 5 minutes. Transfer toasted almonds to a small bowl.

Return the skillet to medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the sliced tempeh and cook until browned and crisp, about 3 to 4 minutes per side. Add the bacon glaze and cook, tossing occasionally, until the sauce thickens and coats the tempeh, about 1 to 3 minutes.

Halve the lemon. In a large bowl, whisk together remaining agave, 1 tbsp lemon juice, tahini, 2 tsp olive oil, 1 tbsp warm water, ¼ tsp salt, and ¼ tsp pepper until well combined. Add the carrot noodles and baby arugula to the large bowl and gently toss to coat.

Divide the salad between large shallow bowls. Top with sliced plums, tempeh bacon, and toasted almonds. Enjoy!