Tempeh Taco Bowls

Makes 4 servings (2 ¾ cups per serving)

Ingredients

  • 1 tbsp canola oil
  • 1 pkg (8 oz.) tempeh, crumbled
  • 1½ tbsp chili powder
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp oregano
  • ½ tsp cayenne (optional)
  • 1 tbsp water
  • 8 cups chopped romaine lettuce
  • 1 cup halved cherry tomatoes
  • ¼ cup diced red onion
  • 2 tbsp fresh chopped cilantro
  • ¾ cup black beans, no salt added, drained and rinsed
  • ½ cup corn kernels

 

Preparation

  1. Heat oil in a fry pan over medium heat. Add tempeh, chili powder, onion powder, garlic powder, oregano and cayenne and cook, stirring frequently, for 5 minutes.
  2. Add water and stir until almost evaporated. Remove from heat.
  3. Divide lettuce, tomatoes, onion, cilantro, black beans and corn equally into 4 bowls.
  4. Add tempeh and top with ¼ of the avocado per serving.
  5. Serve and Enjoy!

 

Nutritional analysis per serving: 284 calories, 16 g fat, 17 g protein, 26 g carbohydrate (15 g available carbohydrate), 11 g fibre, 184 mg sodium

My Viva Plan® Servings:  1 grain, 2 proteins, 2 vegetables, 2 fat