Meal Prep: Tempeh Taco Bowls with Non-Dairy Sour Cream

This vegan lunch is by far my favorite. It’s easy to make, it’s a warm meal, and is full of flavor and spice. I also love that I can add vegan sour cream to it (my favorite sour cream is this one made by Follow Your Heart) because I am a sour. Cream. Fiend. This original recipe is altered, but comes from Brittany Mullins from her website, which is one of my favorites right now, eatingbirdfood.com.

VTempeh Taco Bowls with Non-dairy Sour Cream

Tempeh Taco Bowls with Non-dairy Sour Cream

Yield: 4
Author:
prep time: 15 M cook time: 10 M total time: 25 M

ingredients:

  • 8 oz of tempeh
  • 3/4 cup cooked black beans, rinsed
  • 1 tbsp olive oil
  • 1 tbsp water
  • 1/4 cup tomato sauce
  • 6 cups romaine lettuce, chopped
  • 1 cup tomatoes
  • 1/4 cup red onion, chopped
  • 2 tbsp cilantro
  • 1 avocado, sliced
  • 1 lime, sliced in wedges
  • 1 packet of taco seasoning (or a preferred mix of spices)
  • 1/4 tsp salt
  • Non-dairy sour cream (optional)
  • Salsa (optional)
  • Tortilla chips or bowl (optional)

instructions:

Tempeh Taco Bowls with Non-dairy Sour Cream

  1. Take tempeh out of the packaging and crumble (A potato masher works well for this). Heat oil over medium-high heat in a deep skillet.
  2. Add tempeh, cook for 3-4 minutes. Add tomato sauce, taco seasoning packet, and water and stir. Cook until most liquid is gone.
  3. Combine all ingredients in meal prep containers and cover. Lasts up to five days.
  4. The day of eating each bowl, slice avocado, squeeze lime, dip chips, enjoy!
Taco Salad, Healthy Alternatives, Tempeh
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