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How this works
Servings: 4
Calories: 511kcal
Ingredients
- 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
Cabbage slaw:
- 3 cups thinly sliced purple cabbage
- 2 tablespoons chopped cilantro
- 1 tablespoon olive oil
- Juice of ½ lime
- ½ teaspoon salt
Guacamole:
- 1 large or 2 medium avocados
- Juice of ½ lime
- 1 tablespoon minced jalapeno
- 1 garlic clove, minced
- ¼ teaspoon salt
Instructions
- 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.
- Add spices and salt, and sauté for 5 minutes, adding more coconut oil if needed to prevent sticking. Use lime juice to deglaze pan.
- In a medium bowl, combine slaw ingredients.
- In a small bowl, mash avocado. Add remaining guacamole ingredients.
- Divide tempeh among four bowls, and top with slaw and a dollop of guacamole
Nutrition
Calories: 511kcal | Carbohydrates: 24g | Protein: 24g | Fat: 40g | Sodium: 917mg | Fiber: 7g | Sugar: 3g
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