A Healthy Option for “Taco Tuesday”

Try it today!

Tempeh is a cultured, fermented, refrigerated cake made from whole soybeans.

Enjoy its mild, nutty flavor and pleasantly chewy texture.

Tempeh Taco Bowl

Ingredients

• 2 Tbs. Olive Oil
• 1 8-oz. Package Tempeh (crumbled)
• 1 White Onion (finely chopped)
• 2 tsp. Chili Powder
• 1 cup Tomato (chopped)
• 1/2 tsp. Kosher Salt
• 2 cups Romaine or Spinach (shredded or chopped)
• 1/2 cup Water
• 1 Avocado (chopped)
• 2 Lime Wedges
• A few Tortilla Chips
• Optional: Quinoa, Corn, Red Bell Pepper.

Directions

Heat 1 Tbs. olive oil in a large pan over medium heat until simmering hot. Sauté tempeh until lightly browned. Remove from pan. Add remaining 1 Tbs. olive oil  to the pan. Sauté onion until softened. Stir in chili powder. Add tomatoes, salt, and 1/2 cup water. Simmer until tomatoes break down. Stir in tempeh. Spoon tempeh into bowls. Top with romaine or spinach, avocado, chips, and squeeze of lime. 

Nutrition Information

PER SERVING (half recipe): 590 calories. 36g total fat. 5g saturated fat. 44g carbohydrates. 8g fiber. 8g total sugar. 0g added sugar. 27g protein. 550mg sodium.

 

 

 

Reference

Sherwood, K. (2018). The healthy cook: If you’ve got the tempeh. Nutrition Action Health Letter. Pg. 12.