Tempeh Taco Bowl

Ingredients

1/2 cup Quinoa

1 tbsp Avocado Oil

7 1/16 ozs Tempeh (crumbled)

1 tsp Chili Powder

1 tsp Cumin

1/2 tsp Oregano

1/4 tsp Sea Salt

1 Jalapeno Pepper (small, seeds removed and finely chopped)

1 Tomato (large, diced)

1 Lime (juiced, divided)

4 leaves Romaine (chopped)

Directions

1. Cook the quinoa according to package directions.

2. Heat the oil in a pan over medium-high heat. Add the crumbled tempeh and cook for about five minutes until browned. Add the chili powder, cumin, oregano, salt, and jalapeno and cook for another minute more.

3. Stir in the tomato and half of the lime juice and continue to cook for another three to five minutes until the tomatoes begin to soften. Add a little bit of water if it starts to stick to the pan. Season with additional salt if needed.

4. To serve, divide the lettuce, quinoa, and tempeh between bowls and drizzle with the remaining lime juice. Enjoy!

Notes

• Leftovers. Refrigerate in an airtight container for up to four days.

• More Flavor. Add other dried herbs and spices to the tempeh or use taco seasoning instead.

• Additional Toppings. Add avocado, salsa, sour cream, cilantro, green onion, or extra jalapeno.

• No Quinoa? Use white or brown rice or cauliflower rice instead.