Tempeh Taco Bowls

While I love vegetables and plant-based eating, I definitely struggle with plant-based protein sources. Lentils, beans, quinoa – all good. But the tofu/soy family, I’m weary of the texture. But I think I’ve found the solution – ground tempeh! It holds on to flavor so nicely and is the perfect salad/taco topper!

Here’s what you’ll need:

  • 1 block tempeh
  • 1 package taco/chili seasoning (I love Siete foods premade blends, but anything works. You could of course make your own but honestly I’m lazy and am all about that half homemade life)
  • 1 can chickpeas
  • 3 bell peppers (red, orange, yellow)
  • 1 red onion
  • 1 avocado
  • romaine lettuce
  • cilantro
  1. Steam the tempeh first! Place sliced tempeh in a saucepan and cover the bottom of the pan with about 1/2 inch of water or vegetable broth. Bring liquid to a boil, reduce heat, and simmer with lid on the pan. Do this for 10-15 minutes. Then remove the tempeh.
  2. In the meantime, preheat oven to 400F and slice peppers and onion. Place on lined tray and season with avocado oil, salt, pepper, garlic powder, paprika.
  3. Strain chickpeas. Then dry them with a paper towel. Place chickpeas on pan.
  4. Place pan in oven and roast for ~2o minutes. Stir chickpeas half way through, making sure all sides are roasted. Place back in the oven for another 20-25 minutes. Remove from oven when veggies are tender and chickpeas crispy.
  5. In the meantime, once the tempeh is cooled you should be able to easily crumble it. It will have the appearance of a very fine ground turkey. Once crumbled, place on stove top with ~1 tbsp avocado oil and stir in taco mix. Stir until well combined.
  6. When this is done, clean the kitchen as you wait for your veggies to be done!
  7. When veggies are done, start assembling! Romaine lettuce, tempeh mixture, bell peppers, onions, chickpeas with avocado, salsa, and cilantro on top!

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