Smoky Tempeh Taco Bowls

Ingredients

• 450 gtempeh, crumbled
• 345 gcanned black beans, low sodium, drained and rinsed, drained and rinsed
• 160 gdry long-grain white or basmati rice, dry
• 3 tspchili powder
• 2 tspground cumin
• 1¾ tspsmoked paprika
• 2½ tsplow-sodium soy sauce
• 2 tbsptomato paste
• 3 tspcanola or avocado oil
• 150 gromaine lettuce, chopped, shredded
• 160 gsalsa
• 1avocado, diced
• 1¼ tbsplime juice
• 6 gfresh cilantro

Method

1. Rinse the rice and cook it in 320 ml (1 1/3 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.

   20 min timer

2. Crumble the tempeh into small pieces with your fingers, about the size of ground meat.

3. Heat the oil in a large skillet over medium-high heat until shimmering.

4. Add the tempeh and cook, stirring every minute, until browned and a little crisp, about 6 minutes.

   6 min timer

5. Stir in the chili powder, cumin, smoked paprika, tomato paste, soy sauce and 120 ml (1/2 cup) of water. Lower the heat to medium and simmer until the liquid is absorbed, about 4 minutes.

   4 min timer

6. Warm the black beans in a small pan over medium heat for 3 minutes, or in the microwave for 1 minute.

   3 min timer

7. Build the bowls with rice, beans and tempeh, then add the lettuce, salsa and avocado. Finish with lime juice and cilantro.

Storing and reheating

The tempeh keeps 4 days.