Tempeh Southwestern Taco Bowls

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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


  • 1 TBSP extra virgin olive oil
  • 1 package Tempeh such as Lightlife
  • 1 TBSP low sodium taco seasoning
  • 1 small can diced tomatoes
  • 1 whole red onion
  • 1 avocado
  • 1 can corn kernels
  • 1 can low sodium black beans
  • 3-4 cups romaine lettuce or spinach
  • 1 handful fresh cilantro


  • 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.


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Nicole Aucoin, MS, RD, LD/N

Founder, Healthy Steps Nutrition
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Author of Nourish & Healthy Kids Cookbook

Author of The Basics of Nutrition Coaching Course, CrossFit Preferred Nutrition Course

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