Recipe
Ingredients
- 1/2 cup Quinoa
- 1 tbsp Avocado Oil
- 200 grams Tempeh (crumbled)
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1/2 tsp Oregano
- 1/4 tsp Sea Salt
- 1 Jalapeno Pepper (small, seeds removed and finely chopped)
- 1 Tomato (large, diced)
- 1 Lime (juiced, divided)
- 4 leaves Romaine (chopped)
Instructions
- Cook the quinoa according to package directions.
- Heat the oil in a pan over medium-high heat. Add the crumbled tempeh and cook for about five minutes until browned. Add the chili powder, cumin, oregano, salt, and jalapeno and cook for another minute more.
- Stir in the tomato and half of the lime juice and continue to cook for another three to five minutes until the tomatoes begin to soften. Add a little bit of water if it starts to stick to the pan. Season with additional salt if needed.
- To serve, divide the lettuce, quinoa, and tempeh between bowls and drizzle with the remaining lime juice. Enjoy!
Hints & Tips
Leftovers – Refrigerate in an airtight container for up to four days.
More Flavor – Add other dried herbs and spices to the tempeh or use taco seasoning instead.
Additional Toppings – Add avocado, salsa, sour cream, cilantro, green onion, or extra jalapeno. No Quinoa? Use white or brown rice or cauliflower rice instead.
