Tempeh Taco Bowl


Tempeh is an excellent and versatile vegetarian protein, made from whole, fermented soybeans.

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In this recipe, tempeh is sautéed with taco spices, creating a final product surprisingly similar to ground beef. The purple cabbage and avocado bring a beautiful pop of color and complementary flavors.

Tempeh Taco Bowl
Recipe Type: Entree
Author: Genevieve Doll
Serves: 4
  • 2 (8-ounce) packages tempeh
  • ¼ cup coconut oil
  • 2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • Juice of 1 lime
  • 3 cups thinly sliced purple cabbage
  • 2 tablespoons chopped cilantro
  • 1 tablespoon olive oil
  • Juice of ½ lime
  • ½ teaspoon salt
  • 1 large or 2 medium avocados
  • Juice of ½ lime
  • 1 tablespoon minced jalapeno
  • 1 garlic clove, minced
  • ¼ teaspoon salt
  1. Dice tempeh, or use your hands to crumble. In a medium skillet, heat coconut oil over medium-low heat. Add tempeh, and stir to coat.
  2. Add spices and salt, and sauté for 5 minutes, adding more coconut oil if needed to prevent sticking. Use lime juice to deglaze pan.
  3. In a medium bowl, combine slaw ingredients.
  4. In a small bowl, mash avocado. Add remaining guacamole ingredients.
  5. Divide tempeh among four bowls, and top with slaw and a dollop of guacamole

PER SERVING: 511 cal; 24g prot; 40g fat; 24g carb (3g sugars); 917mg sodium; 7g fiber



All of the nonperishable ingredients for this recipe can be delivered to your door. Click the ingredient below to order: