Tempeh Taco Salad Bowl
These tempeh taco salad bowls are a great option for weekly meal prep. They can be made ahead for a grab and go option for lunch or dinner. The combination or tempeh, black beans and veggies makes for a protein packed, delicious and satisfying plant based meal.
Ingredients
Tempeh Taco Meat
- 8 oz Package of Tempeh
- 1 1/2 tbsp Chili Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Crushed Red Pepper
- 1/2 tsp Paprika
- 1/2 tsp Oregano
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/4 cup Tomato Sauce
- 1 tbsp Water
Taco Bowl
- 6 cups Romaine Lettuce Chopped
- 1 Large Tomato Chopped
- 1/4 cup Red Onion Chopped
- 1/4 cup Cilantro Chopped
- 1 can Cooked Black Beans
- 1 Avocado sliced
- Salsa
Instructions
- Heat a skillet over medium high heat. Once pan is hot, crumble tempeh into pan with your hands. Cook for 3-4 minutes. Add spices, tomato sauce and water to the skillet and toss to combine. Cook for another 3-4 minutes, until the liquid has absorbed. Remove tempeh from stove and let cool.
- While tempeh is cooking, toss tomato, onion and cilantro in a bowl.
- Use 3 meal prep containers and add the following ingredients: 2 cups lettuce, 1/3 of the tomato and onion mixture, 1/3 of the tempeh, and 1/3 of the black beans. You can add avocado at this time but it can get brown. It's best to add avocado to the salad on the day you will eat the bowl. Serve salad with a side of salsa for dressing. Enjoy!
