Looking for an easy on-the-go option for lunch? These tempeh taco salad meal prep bowls are perfect! The combo of protein-packed tempeh taco meat, black beans and veggies makes for a delicious and satisfying plant-based meal. Plus they’re vegan and gluten-free.
This tempeh taco salad recipe is a mash-up of two of my favorites — salads and meal prep bowls. Oh, and Mexican food, another fav of mine lately!
The real star of this recipe is the tempeh taco meat. Seriously though, I’ve been wanting to figure out a recipe for tempeh taco meat for ages. It finally came to fruition with this recipe and it’s super simple! Just a little oil, homemade taco seasoning and tomato sauce and you’ve got yourself a flavorful plant-based protein option for all things Mexican — tacos, enchiladas, chalupas, salads or anything else that uses taco meat.
Just in time for Cinco de Mayo!
If you’re new to cooking with tempeh, no worries. This recipe is a great place to start because it’s really easy.
I’ve tried a ton of different tempeh varieties and Lightlife is definitely my favorite for a few reasons: it’s organic, gmo-free and easy to find a mainstream stores. I gravitate towards the Three Grain variety because it is the mildest in terms of taste, but I like the Original, Garden Veggie, Wild Rice and Flax too!
For this particular recipe I used the tempeh taco meat to create three meal prep bowls with crunchy romaine lettuce, black beans, tomatoes, onions, cilantro, lime, avocado and salsa. The bowls are easy to toss together as part of your weekly meal prep to…