Ingredients
3
3 servings
- •8 oz tempeh, 1 package
- •olive oil, for cooking
- •3 tablespoons low sodium soy sauce
- •2 teaspoons garlic powder
- •2 teaspoons chili powder
- •1 teaspoon cumin
- •1 avocado
- •1 lime, juiced
- •¼ cup olive oil
- •salt, to taste
- •pepper, to taste
- •3 tablespoons water
- •4 cups green leaf lettuce, chopped
- •1 cup cherry tomato, halved
- •¾ cup black beans
- •½ cup corn
- •⅓ cup fresh cilantro, chopped
- •⅓ cup red onion
Instructions
- Cut the tempeh into a medium dice.
- In a medium saucepan, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add the tempeh and cook for 6-8 minutes, until golden brown.
- Add the soy sauce, garlic powder, chili powder, and cumin, stir, and cook for another 5 minutes, until all of the seasonings are well-distributed and the tempeh is browned. Remove the pan from the heat.
- Make the avocado dressing: In a blender, combine the avocado, lime juice, olive oil, salt, and pepper and blend until smooth. Add the water 1 tablespoon at a time until your desired consistency is reached.
- Arrange the lettuce, tomatoes, black beans, corn, cilantro, red onion, and tempeh in a large bowl and pour over the avocado dressing.
- Enjoy!
Nutritional Facts
Per 3 servings
- Calories: 577
- Carbohydrate: 33g
- Fat: 43g
- Fiber: 9g
- Protein: 21g
- Sugar: 6g
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