Charred Poblano Tempeh Hash

Pan-crisped tempeh and blackened poblano peppers tossed with black beans, garlic, and fresh cilantro over quick rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Latin
• Difficulty: Easy
• Cost: $4.73/serving

Dietary

• Vegetarian
• Vegan
• Pescatarian
• High-Protein
• High-Fiber
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Fat

Tags

• sauté
• quick
• healthy
• spicy
• smoky

Ingredients

• 16 ounce tempeh (cubed)
• 2 poblano peppers (medium, seeded and diced)
• 1 red onion (medium, diced)
• 1 can canned black beans (drained and rinsed)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 0.25 cup fresh cilantro (chopped)
• 2 package microwave jasmine rice (pre-cooked)

Instructions

1. Toss the cubed tempeh with the chili powder, garlic powder, and 1/2 teaspoon of the kosher salt in a medium bowl.
2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the seasoned tempeh and cook for 6 minutes, turning occasionally, until crisp and golden brown on all sides.
3. Add the diced poblano peppers, red onion, and remaining 1/2 teaspoon kosher salt to the skillet. Sauté for 5 minutes until the peppers develop light char marks and the onion softens.
4. Stir in the drained black beans and cook for 2 minutes until heated through. Remove from heat and stir in the chopped fresh cilantro.
5. Microwave the jasmine rice pouches for 90 seconds. Divide the rice among four bowls and spoon the hot tempeh and charred poblano hash on top.

Notes

Steaming tempeh for 5 minutes before searing removes any mild natural bitterness.

Nutrition (per serving)

• Calories: 632
• Protein: 37.4 g
• Carbohydrates: 88.1 g
• Fat: 14.5 g
• Fiber: 16.8 g
• Sodium: 943 mg
• Saturated Fat: 1.8 g
• Sugar: 5.4 g