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Tempeh Taco Bowls

Tempeh taco bowls - using tempeh to make a vegetarian taco filling for this healthy meal prep lunch recipe. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican Inspired
Keyword: tempeh, vegetarian
Servings: 4
Author: Gabriella @ Nutritious Minimalist

Ingredients

  • 1 cup dried brown rice
  • 8 oz tempeh block, crumbled
  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 1/2 cup water
  • 1 1/3 cups pico de gallo, pre-made
  • 1 1/3 cups frozen roasted corn, thawed
  • 1 lime, quartered

Taco Seasoning

  • 1 tablespoon chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 3/4 tsp salt

Instructions

  • Cook the brown rice according to the package directions.
  • While the rice cooks, make the tempeh taco filling. First, make the taco seasoning. In a small bowl, mix everything from the chili powder through the salt and set aside. 
  • Heat oil in a medium skillet over medium-high heat. Add the crumbled tempeh and cook 5-7 minutes until it browns.
    browned tempeh
  • Add the taco seasoning, tomato paste, and water to the tempeh and mix it all until well combined. Cook for 5 minutes.
    tempwh with taco seasoning
  • Assemble the taco bowls in four food storage containers by adding the following to each container:
    ½ cup tempeh taco mixture
    ⅓ cup pico de gallo
    ⅓ cup roasted corn
    ½ cup brown rice
    Lime wedge to squeeze when ready to eat