Tempeh Taco Bowl

Vegan Tempeh Taco Bowl Recipe — A protein-packed meal made with quinoa, seasoned tempeh, and tons of veggies. Healthier (and cheaper) than takeout for lunch or dinner! 

• Ready In: 28 mins
• Serves: 4
• Yields: 4 salads

Ingredients

• 1 (8 ounce) package tempeh, chopped finely
• 2  tablespoons water
• 2  teaspoons  taco seasoning
• 1 1⁄2 cups  cooked quinoa
• 3  cups  chopped romaine lettuce
• 1  avocado, diced
• 1  cup frozen corn, thawed
• 1  red pepper, chopped

Directions

1. Heat a large skillet over medium-high heat.
2. Add 2 tablespoons of water and tempeh, and steam for 5 minutes.
3. Add taco seasoning, and additional tablespoon of water, and cook an additional 3 minutes.
4. Split tempeh, quinoa, romaine, avocado, corn, and red pepper evenly between 3-4 bowls, and serve.