Spicy Crumbled Tempeh Wraps

Flavorful, crumbled tempeh sautéed with colorful bell peppers and served in crisp lettuce cups, alongside zesty cilantro-lime cauliflower rice for a fresh, low-carb, and high-protein meal.

• Prep: 12 min
• Cook: 16 min
• Total: 28 min
• Servings: 4.5
• Cuisine: Latin
• Difficulty: Easy
• Cost: $5.63/serving

Dietary

• High-Protein
• Low-Carb
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Vegan
• Vegetarian
• Gluten-Free
• Low-Sugar

Tags

• quick
• healthy
• savory
• spicy
• fresh
• sauté

Ingredients

• 18 ounce tempeh (crumbled)
• 1 tablespoon olive oil
• 0.5 cup yellow onion (diced)
• 2 clove garlic (minced)
• 1 red bell pepper (diced)
• 1 green bell pepper (diced)
• 0.5 teaspoon chili powder
• 0.25 teaspoon smoked paprika
• 0.25 cup vegetable broth
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 1 head cauliflower (large, grated into 'rice')
• 2 tablespoon fresh cilantro (chopped)
• 1 tablespoon lime juice (freshly squeezed)
• 1 head butter lettuce (separated into leaves)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the crumbled tempeh and cook, stirring frequently, until lightly browned and crispy, about 7-9 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
2. Add the diced yellow onion, minced garlic, red bell pepper, and green bell pepper to the skillet. Cook for 4-5 minutes until the vegetables begin to soften. Stir in the chili powder and smoked paprika.
3. Pour in the vegetable broth, scraping up any browned bits from the bottom of the skillet. Reduce heat and simmer for 2 minutes to allow flavors to meld. Season with additional salt and pepper to taste. Keep warm.
4. While tempeh mixture cooks, prepare the cilantro-lime cauliflower rice: Steam or quickly sauté the grated cauliflower 'rice' until tender, about 3-5 minutes. Stir in the chopped fresh cilantro and lime juice. Season with salt to taste.
5. Serve the spicy crumbled tempeh mixture in butter lettuce cups, accompanied by the cilantro-lime cauliflower rice.

Nutrition (per serving)

• Calories: 323
• Protein: 28.2 g
• Carbohydrates: 27.7 g
• Fat: 11.2 g
• Fiber: 12.5 g
• Sodium: 400 mg
• Saturated Fat: 1.8 g
• Sugar: 8.9 g