Healthy Recipe of the Week
Let’s celebrate Taco Tuesday the healthy way!
Have you ever tried textured vegetable protein (TVP)? This recipe is an opportunity to try! TVP is similar to taco-seasoned meat, and when bold spices and vegetables are added, these soy crumbles pop!
Plant-Based Taco Bowl
Ingredients
- 1 1/2 cup TVP (textured vegetable protein)
- 1 tablespoon + 1 tablespoon Extra Virgin Olive Oil
- 1 White Onion (diced)
- 1 Bell Pepper (diced)
- 1 cup Fresh Corn Kernels
- 1 tablespoon Chili Powder
- 1/2 teaspoon + 1/4 teaspoon Kosher Salt
- 1 bunch Cilantro (chopped)
- 1/4 cup Light Sour Cream
- 1 tablespoon Fresh Lime Juice
- 1 Avocado (sliced)
- 1 Ripe Tomato (cut into wedges)
- 2-ounces Tortilla Chips
Directions
Rehydrate the TVP according to the package instructions.
In a large nonstick pan over medium-high heat, heat one (1) tablespoon of olive oil until shimmering. Sauté the onion, bell pepper, and corn until tender-crisp (1 – 2 minutes). Remove from the pan.
Add the remaining one (1) tablespoon of olive oil to the pan. Sauté the TVP, chili powder, and 1/2 teaspoon salt until light browned (2 – 3 minutes).
To make the sauce: In a food processor or high-powered blender, blend the cilantro, sour cream, lime juice, and remaining 1/4 teaspoon salt until smooth.
Divide the TVP into four (4) bowls. Top with the sautéed vegetables, avocado, tomato, and tortilla chips. Serve with the sauce.
Yields: 4 servings
Preparation Time: 20 minutes
Nutritional Information
Per serving (1 3/4 cups TVP sauté + 2 tablespoons sauce): 390 Calories | 18g Total Fat | 3g Saturated Fat | 40g Carbohydrates | 12g Fiber | 9g Total Sugar | 0g Added Sugar | 23g Protein | 500mg Sodium
Reference
Chef Kate. (2026, July/August). The healthy cook: Soy what. Nutrition Action. P. 15.
