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