Tempeh Taco Bowl with Mango Salsa - Clean Eating Magazine

Tempeh Taco Bowl with Mango Salsa

We’re bringing back the taco bowl with this meatless take on the classic. Tempeh, made from fermented soybeans, has a nutty, mushroom-like taste and is one of our favorite vegetarian substitutes for ground beef. We’ve even cracked the code on a dairy-free chile cheese sauce – who knew hemp, nutritional yeast and chile could taste so good together?
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Tempeh Taco Bowl with Mango Salsa

Tempeh Taco Bowl with Mango Salsa

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1/3 cup hemp hearts
  • 2 tbsp apple cider vinegar (TRY: Bragg Organic Apple Cider Vinegar)
  • 1 tbsp nutritional yeast
  • 1/2 tsp sea salt, divided
  • 1/4 tsp chipotle chile powder
  • 1 yellow onion, quartered lengthwise
  • 2 cloves garlic (peel on)
  • 2 Roma tomatoes
  • 1 tbsp olive oil
  • 8 oz organic tempeh, crumbled
  • 2 cups cremini or white button mushrooms, coarsely chopped
  • 2 tbsp chile powder
  • 1 tbsp pure maple syrup
  • 2 tsp cacao powder, optional
  • 2 tsp each ground cumin and dried oregano
  • 2 cups cooked brown rice
  • 1 head romaine lettuce, halved lengthwise, cored and thinly sliced crosswise
  • 2 radishes, trimmed and thinly sliced, optional
  • 1 avocado, peeled, pitted and sliced, optional
  • 2 tbsp chopped fresh cilantro, optional

Salsa

  • 1 lime, zested and juiced
  • 1 tsp pure maple syrup
  • Pinch
  • sea salt
  • 1 mango, peeled, pitted and diced
  • 1/2 red bell pepper, finely chopped
  • 1 scallion, white and light green parts only, thinly sliced

Preparation

  1. Prepare salsa: In a bowl, whisk together lime zest and juice, 1 tsp maple syrup and salt. Add mango, red pepper and scallion and toss to coat. Set aside.
  2. In a blender, combine hemp seeds, vinegar, nutritional yeast, 1/4Tempeh tsp salt, chipotle chile powder and 3 tbsp water and blend until completely smooth. Scrape into a separate bowl and set aside. Clean blender.
  3. Heat a large skillet on medium-high. Add onion, garlic and tomatoes and cook, turning occasionally, until dark brown and blistered, 5 to 7 minutes for garlic and 10 minutes for onion and tomatoes. Peel garlic and add to blender. To blender, add onion and tomatoes and purée until smooth. In same skillet, heat oil on medium. Add onion mixture and cook, stirring constantly, until beginning to darken, about 2 minutes.
  4. Meanwhile, in a separate bowl, stir together tempeh, mushrooms, chile powder, 1 tbsp maple syrup, cacao powder (if using), cumin, oregano and remaining 1/4 tsp salt. Add to onion mixture and cook, stirring often, until thickened, 5 to 7 minutes.
  5. Divide rice and lettuce among bowls. Top with tempeh mixture, drizzle with hemp mixture and sprinkle with salsa. If using, top with radishes, avocado and cilantro.

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 477
  • Carbohydrate Content: 63 g
  • Fat Content: 17.5 g
  • Fiber Content: 10 g
  • Protein Content: 24 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 419 mg
  • Sugar Content: 21.5 g
  • Monounsaturated Fat Content: 5 g
  • Polyunsaturated Fat Content: 8 g