Southwestern Tempeh Taco Bowls

Course Main Dish
Prep Time 5 min
Cook Time 10 min
Servings 4

1 TBSP extra virgin olive oil
1 package Tempeh such as Lightlife
1 TBSP low sodium taco seasoning
1 small can diced tomatoes
1 whole red onion
1 avocado
1 can corn kernels
1 can low sodium black beans
3-4 cups romaine lettuce or spinach
1 handful fresh cilantro

Add oil to medium saute pan and turn heat to medium-high. Crumbled tempeh and add to saute pan. Cook for about 3-4 minutes, then add 1/4 cup of the diced tomatoes and the taco seasoning. Add additional salt and pepper if desired and cook for additional 4-5 minutes.
While tempeh is cooking, dice onions and slice avocado into small slices. Drain and rinse beans and corn. Set aside.
Divide lettuce, corn, beans, avocado, and red onion into 3 servings. Top with 1/3 of the tempeh mixture and top with fresh cilantro.