Spicy Tempeh Crumbles & Black Bean Taco Bowls
Taco Bowls have always been a weekly favorite since there are so many options and everyone can build it according to their taste. This bowl is extremely filling and is packed with so much protein due to the tempeh and black beans.
Servings Prep Time
4 15minutes
Cook Time
25minutes
Servings Prep Time
4 15minutes
Cook Time
25minutes
Ingredients
For the Pico De Gallo
For the Seasoned Black Beans
Alternative Black Bean Seasoning
For the Spicy Tempeh Crumbles
Other Toppings
Instructions
For the Pico De Gallo
  1. Prepare the Pico de Gallo ahead of time. Dice a handful of grape and heirloom tomatoes {or whichever you have on hand}, ½ cup diced red onion {I was out so I just omitted it}, chop about ½ cup fresh cilantro, 1 lime juiced, ½ teaspoon garlic powder, himalayan salt and black pepper to taste. Cover and place it in the refrigerator to chill until ready to use.
For the Seasoned Black Beans
  1. Also, now is the time to prepare your choice of beans. Add 2 cans of black beans {or whichever bean you choose} to a small pot over medium heat. Add in the 2 tablespoons olive oil, 5 minced garlic, 2 diced shallots or ½ cup of onion and 2 teaspoons of taco seasoning or {2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon himalayan salt and ½ teaspoon black pepper}.
For the Spicy Tempeh Crumbles
  1. Next, tear the tempeh block with your hands. It will break into crumbles and then set it aside.
  2. Next, add a tablespoon of oil to your skillet on medium high and add in either your shallot or onion {whichever preferred}. Cook about 3-4 minutes until slightly browned.
  3. Then, add in your tempeh crumbles. Combine the crumbles with the onions and then let it cook about 5 minutes until it starts to turn a deep golden color.
  4. While your tempeh is cooking, prepare your spice mix. In a small dish add in the chili powder, cumin, paprika, garlic and onion powder, dried oregano and cayenne pepper and mix to combine.
  5. Then, once your crumbles have cooked about 5 minutes and darkened in color add in the water and spice mix.
  6. Mix everything to fully incorporate and let it cook another 10-15 minutes. You want the crumbles to crisp up just enough. Add more water if needed to keep from sticking to the pan.
Assembling the Tempeh Crumble Bowls
  1. For my bowls I prepared already cooked organic brown rice in a package {from Trader Joe’s freezer section}. It’s perfect for nights I need to throw together a quick family meal. Just slice a hole in the bag and place in the microwave for 3 minutes and it’s done. Prepare your rice or choice of grain {quinoa or couscous are other options}, slice up a few romaine lettuce leaves, mash a couple avocados {you could season it but everything else is already seasoned so if you’re in a pinch for time there’s no need}.
  2. Then prepare and portion out your bowls. Add the cooked grain of choice, sliced romaine lettuce, the cooked tempeh crumbles, seasoned black beans {pinto or kidney beans are also other options that would work}, mashed avocado or slices, then top with the pico de gallo. Serve immediately and enjoy!
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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