Southwest Tempeh Veggie Bowl

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 pckg
(8 oz)

Tempeh

cut the block in half and then cut into 1-2 inch rectangles

1

Medium Yellow Bell Pepper , diced

or Any Bell Pepper

1 cup

Broccoli Florets

1 cup

Chopped Brussels Sprouts

1/2 cup

Chopped Fresh Cilantro , loosely packed

1/3 cup

Diced Red Onions

3 cloves

Garlic , chopped

to taste

Salt

to taste

Ground Black Pepper

to taste

Salsa

to taste

Hot Sauce

as needed

Avocado Oil

for pan

or Olive Oil

Cooking Instructions

HIDE IMAGES

Step 1

Heat Avocado Oil (as needed) in a pan over medium heat. Add Red Onions (1/3 cup) and let cook for 2 minutes – stir occasionally.

Step 2

Add Garlic (3 cloves) . Let cook for 1 minute more and stir occasionally.

Step 3

Add Tempeh (1 pckg) and Salt (to taste) . Let cook, turning tempeh occasionally for 5 minutes.

Step 4

Add Brussels Sprouts (1 cup) and Yellow Bell Pepper (1) . Let cook for 3-5 minutes, stirring occasionally. You may need to add more oil.

Step 5

Add Broccoli Florets (1 cup) , Salt (to taste) , Ground Black Pepper (to taste) , and Fresh Cilantro (1/2 cup) . Stir and cook for 3-5 minutes more, broccoli should be cooked but still bright green.

Step 6

Separate into 2 bowls and smother in Salsa (to taste) and Hot Sauce (to taste) .