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Tempeh Taco Bowl
A nourishing mains recipe featuring Quinoa, Avocado Oil, Tempeh (crumbled). Save it to your collection or download the full recipe card.
Time20 minutes
Method
- Cook the quinoa according to package directions.
- Heat the oil in a pan over medium-high heat. Add the crumbled tempeh and cook for about five minutes until browned. Add the chili powder, cumin, oregano, salt, and jalapeno and cook for another minute more.
- Stir in the tomato and half of the lime juice 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 lettuce, quinoa, and tempeh between bowls and drizzle with the remaining lime juice. Enjoy!
Recipe notes
Refrigerate in an airtight container for up to four days. Add other dried herbs and spices to the tempeh or use taco seasoning instead. Add avocado, salsa, sour cream, cilantro, green onion, or extra jalapeno. Use white or brown rice or cauliflower rice instead.
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