Tempeh Mexican Bowl
Jackie Bowker
Tempeh Burrito Bowls are perfect for meal prep and completely customizable! Vegan and Gluten Free.
![](http://feelbetterinstitute.com/cdn/shop/articles/Tempeh-Mexican-Bowl_300x.png?v=1669913712)
PREP TIME 10 mins
COOK TIME 25 mins
COURSE Breakfast, lunch and dinner, snacks and sweet treats
SERVINGS 2
CALORIES 271 kcal
INGREDIENTS
- 1/2 block tempeh organic tempeh, or protein of choice
- 1/2 onion diced
- 1 tomato diced
- 1/2 capsicum red, diced
- 1/2 cup tomato passata
- 1 tbsp spices and herbs of choice eg. garlic, cumin, chilli flakes, paprika
- 2 cup Mixed green leaves for bowl, eg. spinach, rocket, iceberg lettuce
- 1 carrot for bowl, grated
- 1 cucumber for bowl, diced
- 1/2 beetroot for bowl, sliced
- 1 avocado for bowl, mashed
INSTRUCTIONS
- Place diced onion into a pan and saute until fragrant, then crumble in tempeh. Add diced tomato and capsicum and cook for a few minutes. Add tomato passata and spices.
- Turn down heat allow it to simmer.
- Assemble your bowl and top with tempeh mix.
NUTRITIONS
- Sodium: 82mg
- Calcium: 106mg
- Vitamin C: 77mg
- Vitamin A: 9794IU
- Sugar: 13g
- Fiber: 13g
- Potassium: 1469mg
- Calories: 271kcal
- Saturated Fat: 2g
- Fat: 16g
- Protein: 6g
- Carbohydrates: 32g
- Iron: 4mg
KEYWORD healthy breakfast, healthy dinner, healthy lunch, mexican recipes, tempeh
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