Chipotle Tempeh Taco Bowl
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Chipotle Tempeh Taco Bowl
Crumbled tempeh pan-seared with smoky chipotle, cumin, and lime, served over cilantro-lime rice with black beans, avocado, and fresh pico de gallo. A hearty, protein-packed lunch or dinner bowl ready in about 30 minutes.
Ingredients
Method
- Crumble the tempeh into small, bite-sized pieces with your hands or a fork.
- Heat the olive oil in a large skillet over medium-high heat. Add the crumbled tempeh and cook for 5-6 minutes, stirring occasionally, until lightly browned.
- Add the chipotle powder, cumin, smoked paprika, and garlic. Stir well and cook for another 3-4 minutes until fragrant and the tempeh is crisp in spots.
- Remove from heat and stir in the lime juice. Season with salt and pepper to taste.
- Toss the cooked rice with a squeeze of lime juice and chopped cilantro.
- Divide the cilantro-lime rice among bowls. Top each with the chipotle tempeh, black beans, diced avocado, and pico de gallo.
- Garnish with fresh cilantro and serve with lime wedges.
