Tempeh Taco Salad Meal Prep Bowls

Servings:3 bowls

Ingredients  

Tempeh Taco Meat

• 230g tempeh, any variety

• 1 Tablespoon olive oil, or avocado oil

• 1 ½ Tablespoon chili powder

• ½ teaspoon onion powder, garlic powder, paprika, oregano, crushed red pepper, salt and pepper

• ¼ cup canned tomato sauce

• 1 Tablespoon water

Meal Prep Bowls

• 6 cups chopped romaine lettuce

• 1 cup cherry tomatoes, diced

• 1/4 cup red onion, chopped

• 2 Tablespoons fresh cilantro, chopped

• ¼ teaspoon sea salt

• ¾ cup cooked black beans

• 1 lime, segmented into three pieces

• 1 avocado, sliced

• fresh salsa, hot sauce and tortilla chips for serving

Instructions 

• Take tempeh out of the package and use your hands to crumble it into a bowl. Heat oil over medium-high heat in a large pan. Once hot add crumbled tempeh and cook for 3-4 minutes. Add spices, tomato sauce and water into the pan and toss to combine. Cook for another 3-4 minutes or until most of the liquid has been absorbed. Remove tempeh from stove and let cool.

• While tempeh is cooking toss together the tomatoes, red onion, cilantro and sea salt in a small bowl.

• Grab three meal prep containers and add the following ingredients to each: 2 cups romaine lettuce, 1/3 of the tomato and onion mixture, 1/2 cup tempeh, 1/4 cup black beans, one lime slice. You can add the avocado at this time, but it will likely turn brown so I recommend adding it right before you enjoy the bowl.

• Serve salad bowls with fresh salsa and hot sauce as the dressing and tortillas chips on the side.

Nutrition

Serving: 1bowl (without chips) | Calories: 405kcal | Carbohydrates: 35g | Protein: 22g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Sodium: 383mg | Potassium: 1315mg | Fiber: 13g | Sugar: 5g | Vitamin A: 9835IU | Vitamin C: 31mg | Calcium: 168mg | Iron: 6mg