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.


Long-Grain Rice
from 8.49
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  • 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


  1. Cook rice according to package directions.

  2. Meanwhile prep your vegetables and garnish.

  3. 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).

  4. Next add your tempeh, black beans, chili powder, paprika and cumin and let them brown for 4-5 minutes, stirring occasionally.

  5. Once rice is done cooking, divide between bowls. Top as desired with tempeh and black bean mixture, veggies and desired garnishes.

  6. 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). 

Tempeh Taco Bowl Recipe
Tempeh Taco Bowl Recipe