Tempeh Taco Bowl
This vibrant Tempeh Taco Bowl is packed with plant-based protein and bold flavors, perfect for a quick and satisfying meal in just 20 minutes.
Equipment
- 1 saucepan
Ingredients
- 85 g Quinoa
- 1 tbsp Avocado Oil or Extra Virgin Olive Oil
- 200 g Tempeh crumbled
- 1 tsp Chilli Powder optional
- 1 tsp Cumin
- 1/2 tsp Oregano
- 1/4 tsp Sea Salt
- 1 Jalapeno Pepper small, seeds removed and finely chopped
- 1 Tomato large, diced
- 1 Lime juiced, divided
- 4 leaves of Romaine Lettuce chopped
Instructions
- Cook the 85 g Quinoa according to package instructions.
- Heat the 1 tbsp Avocado Oil in a pan over medium-high heat. Add the crumbled 200 g Tempeh and cook for about five minutes until browned. Add the 1 tsp Chilli Powder, 1 tsp Cumin, 1/2 tsp Oregano, 1/4 tsp Sea Salt and 1 Jalapeno Pepper (de-seeded and chopped) and cook for another minute more.
- Stir in the 1 Tomato (diced) and half of the lime juice from 1 Lime and continue to cook for another three to five minutes until the tomatoes begin to soften. Add a little bit of water if it starts to stick to the pan. Season with additional salt if needed.
- To serve, divide the 4 leaves of Romaine Lettuce (chopped), quinoa and tempeh between two bowls and drizzle with the remaining lime juice. Enjoy!
Notes
Nutrition per serving: 445 kcal, 28 g protein, 21 g fat, 4 g saturated fat, 6 g fibre, 7 mg iron