Smoky Poblano Tempeh Sauté

Crumbled organic tempeh, black beans, and thawed edamame sautéed with roasted poblano peppers, tomatoes, and warm spices over crisp greens with corn tortillas.

• Prep: 12 min
• Cook: 15 min
• Total: 27 min
• Servings: 4
• Cuisine: Latin
• Difficulty: Easy
• Cost: $4.88/serving

Dietary

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

Tags

• sauté
• quick
• spicy
• healthy
• smoky

Ingredients

• 2 package tempeh (8 oz packages, crumbled)
• 1 can black beans (15 oz can, drained and rinsed)
• 1 cup shelled edamame (thawed)
• 2 poblano peppers (seeded and diced)
• 1 red bell pepper (diced)
• 1 yellow onion (medium, diced)
• 1 tablespoon olive oil (extra virgin)
• 3 clove garlic (minced)
• 1 can diced tomatoes (14.5 oz can, fire-roasted, with juices)
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon chili powder (pure ancho powder)
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 4 cup romaine lettuce (shredded)
• 4 corn tortillas (warmed)

Instructions

1. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the crumbled tempeh and sauté for 4 minutes until lightly toasted and golden.
2. Add the diced poblano peppers, red bell pepper, and yellow onion to the skillet. Cook for 4 minutes until the vegetables soften and take on color.
3. Stir in the minced garlic, smoked paprika, dried oregano, pure chili powder, salt, and black pepper, cooking for 1 minute until aromatic.
4. Add the rinsed black beans, thawed edamame, and the can of fire-roasted diced tomatoes with their juices. Simmer gently for 5 minutes until flavors meld and liquid slightly reduces.
5. Warm the corn tortillas in a dry skillet for 30 seconds per side.
6. Arrange 1 cup of crisp shredded romaine lettuce in each bowl, spoon the warm smoky tempeh sauté over the top, and serve with a warm corn tortilla on the side.

Notes

Combining tempeh, black beans, and edamame yields both 33g of protein and 15g of gut-healthy dietary fiber.

Nutrition (per serving)

• Calories: 510
• Protein: 36.1 g
• Carbohydrates: 59.2 g
• Fat: 12.7 g
• Fiber: 18.7 g
• Sodium: 1171 mg
• Saturated Fat: 2 g
• Sugar: 9.8 g