Makes 4 servings (2¾ cups per serving)

Ingredients

• 1 tbsp canola oil
• 1 pkg (8 oz.) tempeh, crumbled
• 1½ tbsp chili powder
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp dried oregano
• ½ tsp cayenne (optional)
• 1 tbsp water
• 8 cups chopped romaine lettuce
• 1 cup halved cherry tomatoes
• ¼ cup diced red onion
• 2 tbsp fresh chopped cilantro
• ¾ cup rinsed drained canned black beans
• ½ cup corn kernels
• 1 ripe avocado, peeled, pitted and thinly sliced

Preparation

1. Heat oil in a fry pan over medium heat. Add tempeh, chili powder, onion powder, garlic powder, oregano and cayenne and cook, stirring frequently, for 5 minutes.
2. Add water and cook, stirring, until almost evaporated. Remove from heat.
3. Divide lettuce, tomatoes, onion, cilantro, black beans and corn equally between four serving bowls.
4. Add tempeh and top with sliced avocado, dividing equally.
5. Serve and enjoy!

 

Nutritional analysis per serving: 284 calories, 16 g fat, 17 g protein, 26 g carbohydrate (15 g available carbohydrate), 11 g fibre, 184 mg sodium

My Viva Servings:  1 grain, 2 proteins, 2 vegetables, 2 fats

 

 

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