Dinner · Mexican
Tempeh fajita bowl
Smoky spiced tempeh and peppers over rice with black beans and salsa.
- Serves
- 2
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 servings- 240 g tempeh, sliced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin, ground
- 1/2 tsp smoked paprika
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 150 g canned black beans, drained and rinsed
- 180 g white rice, cooked
- 1 tbsp lime juice
Method
Toss the tempeh with 1 tbsp olive oil, chili powder, cumin, and smoked paprika.
Heat the remaining oil in a large skillet over medium-high heat and cook the tempeh for 4 minutes per side until browned, then remove.
Add the peppers and onion to the skillet and cook for 6 minutes until softened and lightly charred.
Return the tempeh to the skillet with the black beans and cook for 2 minutes until warmed through.
Stir in the lime juice.
Serve the fajita mixture over rice.