Tempeh Southwestern Taco Bowls (vegan friendly) š®
ā
šš®šš«š¢šš¢šØš§ ššššš¬ š©šš« š¬šš«šÆš¢š§š (3 š¬šš«šÆš¢š§š š¬ š©šš«):
Calories ā 500
Protein ā 27g
Fat ā 16gā£
Carbs ā 59g
ā
ā£ā£ā£šš¦š³š¦āš“ šøš©š¢šµ šŗš°š¶āšš šÆš¦š¦š„:
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 onion1 avocado
1 can corn kernels
1 can low sodium black beans
3-4 cups romaine lettuce or spinach
1 handful fresh cilantro
ā
šš¦š³š¦'š“ šøš©š¢šµ šµš° š„š°:
ā Add oil to medium saute pan and turn heat to medium-high.
ā Crumble tempeh and add to saute pan.
ā 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.
ā While tempeh is cooking, dice onions and slice avocado into small slices. Drain and rinse beans and corn. Set aside.
ā Divide lettuce, corn, beans, avocado, and red onion into 3 servings. Top with 1/3 of the tempeh mixture and top with fresh cilantro.
ā
ššØššš¬:ā£ā Can't forget about our vegan friends!