TEMPEH TACO BOWLS
Recipe by Lindsay Pleskot.
See the original recipe on her blog here.
Tem-what?! Whether this is a completely new word to you, you’ve heard of it but have no idea what the heck it is, or it’s already in your regular rotation, tempeh definitely deserves a minute of our attention.
Tempeh is a fermented soy product originating from Indonesia. Every time I write or say fermented in the same sentence as food, it just seems wrong. But it couldn’t be more right! The process of fermentation creates probiotics- beneficial bacteria that support healthy digestion, improve nutrient absorption, and support a strong immune system among many other health benefits.
For meat eaters or plant-loving vegans alike, tempeh is a great protein option to throw into the mix to keep things interesting.
3/4 cup Long-Grain Rice
1 tbsp extra virgin olive oil
1 large clove of garlic
1/2 cup black beans
1 tbsp chili powder
1 tsp paprika
Optional: 1 tsp cumin
227g tempeh, crumbled
1 cup cherry tomatoes, halved
1 orange bell pepper, sliced
1/2 cup red onion, diced
4 cups romaine lettuce, chopped
Optional toppings: fresh cilantro, diced avocado, sliced jalapeño, squeeze of fresh lime juice, crumbled tortilla chips
Cook rice according to package directions.
Meanwhile prep your vegetables and garnish.
Next, heat oil in a large cast iron pan over medium-high heat, once hot (1-2 minutes) add garlic. Cook until fragrant, stirring to make sure it doesn’t burn (1-2 minutes).
Next add your tempeh, black beans, chili powder, paprika and cumin and let them brown for 4-5 minutes, stirring occasionally.
Once rice is done cooking, divide between bowls. Top as desired with tempeh and black bean mixture, veggies and desired garnishes.
I went all out and finished off with about ¼ of an avocado, sliced jalapeño, fresh cilantro, a squeeze of lime and a small handful of crumbled tortilla chips and it was perfection!
(Thank you again to Lindsay Pleskot for the lovely recipe & photos - see the original on her blog here).