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December 22, 2025

Tempeh Southwestern Taco Bowls (vegan friendly) 🌮

Tempeh Southwestern Taco Bowls (vegan friendly) 🌮

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šš®š­š«š¢š­š¢šØš§ šŸšššœš­š¬ š©šžš« š¬šžš«šÆš¢š§š  (3 š¬šžš«šÆš¢š§š š¬ š©šžš«):

Calories — 500

Protein — 27g

Fat — 16g⁣

Carbs — 59g

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ā£ā£ā£š˜š˜¦š˜³š˜¦ā€™š˜“ š˜øš˜©š˜¢š˜µ š˜ŗš˜°š˜¶ā€™š˜­š˜­ š˜Æš˜¦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

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š˜š˜¦š˜³š˜¦'š˜“ š˜øš˜©š˜¢š˜µ š˜µš˜° š˜„š˜°:

— Add oil to medium saute pan and turn heat to medium-high.

— Crumble 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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ššØš­šžš¬:⁣— Can't forget about our vegan friends!

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Sweet & Spicy Korean Turkey Spring Roll Bowls

serving of meat makes 8 servings: Calories — 565⁣ Protein — 40g⁣ Fat — 21g⁣ Carbs — 33g⁣ ⁣ š…šØš« š­š”šž š š«šØš®š§š š­š®š«š¤šžš²ā£ š˜š˜¦š˜³š˜¦š˜“ š˜øš˜©š˜¢š˜µ š˜ŗš˜°š˜¶š˜­š˜­ š˜Æš˜¦š˜¦š˜„: ⁣ ⁣ 3 lbs lean ground turkey⁣ 9 tsp garlic, minced about 9 cloves⁣ 34 cup brown sugar, packed⁣ 34 cup low-sodium soy saucetamaricoconut aminos⁣ 6 tsp sesame oil⁣ 1 tsp ground ginger or 2-3 tsp minced⁣ 1 tsp crushed red pepper⁣ 1 tsp black pepper⁣ Sliced green onions for garnish⁣ š…šØš« š­š”šž š¬š©š«š¢š§š  š«šØš„š„ š›ššš¬šžā£ š˜š˜¦š˜³š˜¦š˜“ š˜øš˜©š˜¢š˜µ š˜ŗš˜°š˜¶š˜­š˜­ š˜Æš˜¦š˜¦š˜„:⁣ ⁣ 10oz bag of shredded cabbage⁣ 10oz bag of julienned carrots⁣ 10oz bag of broccoli slaw⁣ 12oz bag of sea kelp noodles ⁣ 5oz greens of your choice, roughly chopped⁣ 5-10 mini cucumbers, sliced⁣ 1 bunch each of cilantro, mint, and Thai basil, roughly chopped⁣ 13-12 cup peanuts, chopped⁣ Sesame seeds and sliced green onions for garnish⁣ ā£š…šØš« š­š”šž š”šØš§šžš² š ššš«š„š¢šœ šš«šžš¬š¬š¢š§š ā£ š˜š˜¦š˜³š˜¦š˜“ š˜øš˜©š˜¢š˜µ š˜ŗš˜°š˜¶š˜­š˜­ š˜Æš˜¦š˜¦š˜„:⁣ ⁣ 12 cup olive oil⁣ 6 tbsp rice vinegar⁣ 4 tsp honey ⁣ 2 tsp minced garlic⁣ Salt, pepper, and crushed red pepper to taste⁣ ⁣ To prepare: ⁣ — Heat a large sautĆ© pan over medium-high heat.