Tempeh Bowl.jpg

Prep Time 5 mins

Cook Time 10 mins

Servings 4


1 TBSP extra virgin olive oil

1 package Tempeh such as Lightlife

1 TBSP low sodium taco seasoning

1 small can diced tomatoes

1 whole red onion

1 avocado

1 can corn kernels

1 can low sodium black beans

3-4 cups romaine lettuce or spinach

1 handful fresh cilantro


Add oil to medium saute pan and turn heat to medium-high. Crumbled tempeh and add to saute pan. Cook for about 3-4 minutes, then add 1/4 cup of the diced tomatoes and the taco seasoning. Add additional salt and pepper if desired and cook for additional 4-5 minutes.

While tempeh is cooking, dice onions and slice avocado into small slices. Drain and rinse beans and corn. Set aside.

Divide lettuce, corn, beans, avocado, and red onion into 3 servings. Top with 1/3 of the tempeh mixture and top with fresh cilantro.