Flavor Packed Tempeh Taco Bowls with Spicy Spanish Rice
These Flavor Packed Tempeh Taco Bowls with Spicy Spanish Rice taste like you’re eating restaurant quality food in your dining room! Filled with flavor, satisfaction, and feel-good food, this is a sure fire family winner!
Ingredients
Tempeh
- 1 tbsp lemon juice
- 3/4 tsp cumin
- 1/2 tsp oregano
- 1 tsp chiii powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1/4 tsp salt
- 1/4 tsp black pepper
Spicy Spanish Rice
- 1 tsp olive oil
- 1/4 small yellow onion
- 1/4 cup diced cilantro
- 1/4 cup diced green onion
- 1 tsp minced garlic
- 1/3 cup tomato sauce
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp ground turmeric
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 1/3 cups veggie broth
- 3/4 cup uncooked basmati rice
Simple corn salsa
- 1/2 cup corn kernels
- 1/3 cup red onion
- 1 jalapeño or green chili
- 5 oz pinto beans
- 1 tbsp lime juice
Bowls
- Lettuce
- 1 avocado
Salsa
Cilantro
Roasted bell peppers and onions
Instructions
Tempeh & Veggies
- Preheat the oven to 400 F.
- Line a baking tray with a silicone baking tray.
- Cut the tempeh up into 10-12 triangles and place the tempeh on the baking tray.
- Spoon the marinade onto each side of each triangle of tempeh. Bake for 20-25 minutes until desired crispiness Is achieved.
- On another baking tray with parchment paper, cut up 1 bell pepper and 1/2 of a red onion and bake for 15-20 minutes.
Spicy Spanish Rice:
- While the tempeh is cooking, make the rice.
- Heat up the oil in a medium sized pot on medium high heat.
- Once hot, add in the onion, cilantro, green onion, and garlic and saute until golden.
- Add in the tomato sauce and spices and saute for another minute or so until fragrant.
- Add in the veggie broth and bring mixture to a boil.
- Then add the rice, turn the heat to medium low, and cover for 15-20 minutes while stirring every 5 minutes or so.
- Once all the liquid is absorbed. Turn the stove off and cover the pot and let sit for 20-25 minutes. Fluff with a fork.
Simple Corn & bean salsa:
- While waiting for the rice, make the corn & bean salsa:
- Mix together the corn kernels, jalepeño, and red onion in a sauce pan on medium heat until the corn starts to lightly brown. Take off the heat and add in the beans and lime juice.
Assemble:
- Once all the components are done, chop up some lettuce for the base of your 2 bowls.
- To each bowls, add in half the lettuce, half the rice, half the corn & bean salsa, half the veggies, and half the tempeh.
- Top with avocado, salsa, and cilantro.
- Enjoy warm!