Tempeh Southwestern Taco Bowls

Vegetarian
Plant-Based
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Tempeh Southwestern Taco Bowls

Plant-Based, Vegan taco bowls loaded with protein, healthy fat and veggies.
Course Vegetarian
Keyword Plant-Based
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 servings

Ingredients

  • 1 tbsp extra virgin olive oil
  • 8 oz Tempeh Such as Lightlife
  • 1 tbsp Low-sodium taco seasoning
  • 14.5 oz Diced tomatoes 1 small can
  • 197 g Red onion 1 red onion
  • 201 g Avocado 1 avocado
  • 15 oz Corn kernels 1 can
  • 15 oz Low-sodium black beans 1 can
  • 3 1/2 cups Romaine lettuce or spinach
  • 1 tbsp Fresh cilantro
US Customary - Metric

Instructions

  • Add oil to medium saute pan and turn heat to medium-high. Crumbled tempeh and add to saute pan. Cook for about 3-4 minutes, then add 1/4 cup of the diced tomatoes and the taco seasoning. Add additional salt and pepper if desired and cook for additional 4-5 minutes.
  • While tempeh is cooking, dice onions and slice avocado into small slices. Drain and rinse beans and corn. Set aside.
  • Divide lettuce, corn, beans, avocado, and red onion into 3 servings. Top with 1/3 of the tempeh mixture and top with fresh cilantro.

Notes

Nutrition Facts
Tempeh Southwestern Taco Bowls
Amount Per Serving (485 g)
Calories 579 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 4g25%
Polyunsaturated Fat 6g
Monounsaturated Fat 13g
Sodium 935mg41%
Potassium 1750mg50%
Carbohydrates 70g23%
Fiber 21g88%
Sugar 14g16%
Protein 30g60%
Vitamin A 5193IU104%
Vitamin C 33mg40%
Calcium 222mg22%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

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