Tempeh Taco Bowls

I love me a nice hearty taco bowl. Keeps me full and tastes great. I’ve been feeling great with more energy since I’ve been eating plant based for the last few weeks so I wanted to make a plant based version of the taco bowl. Here it is:

My bowl will be made with:

• Pinto beans
• Spanish rice
• Almond cheese
• Tempeh
• Vegan Sour cream
• Guacamole

I grabbed some Tempeh from Trader Joe’s but you can get it at most places. Its high in protein and low in fat. Ive never had this before and it is very grainy. Says you can boil it to make it soft or sautee it with a sauce. So I added some Cervantes red chile, mmmm the smell was amazing

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Next I cooked a crockpot of pinto beans and made some Spanish rice. I usually just boil the rice, tomato sauce, and chicken bullion in my rice cooker but Trader Joes has some new chickenless seasoning that I tried instead of the bullion. This chickenless seasoning is a great replacement because there isnt any MSG in it. (“spices” are celery seed, ginger, and black pepper.)

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Once all that is cooked you just start stacking the bowls. Add rice, then beans, then cheese. I used Lisanatti almond cheese. . . my favorite for sure!

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Then I piled the Red chile Tempeh on top and added some Tofutti Sour Cream (so good btw) and some Guacamole I bought fresh at Albertsons

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All done! So delish and keeps you full

TEMPEH TACO BOWLS

INGREDIENTS: Makes 4 servings

• 2 cups Pinto beans
• 1 cup Spanish rice
• 1/4 package Lisanatti Almond Cheese
• 4 oz Tempeh
• 4 TBS Tofutti sour cream
• 4 TBS Guacamole

1. Set 4 small bowls on counter
2. Place 1/2 cup of cooked pinto beans into each bowl
3. Place 1/4 cup of spanish rice in each bowl
4. Shred 1/4 package of the almond cheese and divide into four. sprinkle on top of beans and rice
5. Cube raw Tempeh
6. Stir red chile into raw tempeh and cook on med for 5-10 mins or until brown
7. Add cooked Tempeh to bowls
8. Add 1 TBS of sour cream to each bowl
9. Add 1 TBS of guacamole to each bowl
10. serve and enjoy!