Like many of you, every year around this time, I find myself fully focused on fulfilling my New Years resolutions. And, like every year, I make several health-related goals. This year, one of my goals is to eat more veggies! Even though I think I eat a pretty good amount, you can never have enough, right?
One of my goals is to spend more time here on my blog, bringing you more recipes, nutrition tips and ideas for healthy living. So, before getting to today’s recipe–I’m happy to announce that I’ve started a new newsletter! Sign up using the form on the left sidebar to get exclusive content, plus a link to my first e-book, Eat More Veggies, which features tips for increasing your veggie intake and a few of my favorite plant-based recipes!
If you’re hoping to increase your veggie intake this year or start on the path towards a healthy diet, this tempeh taco salad is the perfect place to start. It’s full of fresh and healthy vegetables, protein-rich tempeh and high-fiber beans to keep you feeling full all day long.
Plus, it’s totally customizable, so you can easily add or subtract whatever ingredients you want to make it fit your personal palate.
I know a lot of people are hesitant to try tempeh and, admittedly, it can be a little intimidating. Vegetarian or not, though, it can be an awesome addition to the diet. Made up of fermented soybeans that have been pressed into cake form, tempeh is high in protein, important nutrients and gut-boosting probiotics.
It’s also super easy to make. While I usually marinate it in soy sauce and then bake or sauté it, this recipe makes it even simpler; just crumble it into a skillet, add some tomato sauce and let it simmer to perfection.
Not only that, but this tempeh taco salad is also perfect for meal prep! Whip up a big batch of this tempeh on a Sunday night, then just throw in some veggies throughout the week and you’re set–a quick, easy and delicious lunch ready to go in just a few minutes.
So eat up, enjoy, and remember to sign up for the newsletter on the left sidebar 😉
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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- 1 tbsp olive oil
- 1 8-oz package tempeh
- 1/4 cup tomato paste
- 1/2 cup water
- 1 avocado, sliced
- 1 15-oz can black beans
- 1 cup tomatoes, diced
- 1/2 cup red onions, diced
- 1 tsp salt
- 1/2 tsp crushed red pepper
- 1/2 tsp oregano
- 1 tbsp red chili powder
- 1/2 tsp garlic powder
Ingredients
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|
- Add 1 tbsp olive oil to skillet over medium heat. Tilt to distribute evenly.
- Use hands to crumble tempeh into skillet. Cook for 3 minutes, stirring occasionally.
- While tempeh is cooking, mix tomato paste with water and spices and whisk together well.
- Add tomato sauce to skillet and stir to mix in well with tempeh. Cook for an additional 3-4 minutes.
- Once tempeh is done cooking, add to a bowl along with black beans, avocado slices, diced red onions, tomatoes and cilantro. Enjoy on its own or with your choice of cheese, chips, tortillas, salsa or sour cream!
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