Taco Bowl with Spicy Tempeh Mince
Mexican is one of my favourite cuisines. It's so simple and versatile, yet always packed with so many different flavours and very vegan friendly too! I could eat Mexican food every single day (and to be honest, I probably almost do...).
And this Taco Bowl is no different. An explosion of flavours and textures, while being filled with wholesome ingredients to keep you nourished, satisfied and energised. It makes for the perfect lunch or dinner for any time of the year, and is perfect to pack with you for school or work too. You can even wrap up all the bowl contents in corn tortillas to make real tacos or burritos!
The star component of this bowl is that crispy, spicy tempeh mince, packed with the delicious Mexican flavours of cumin, coriander and smoky paprika (some of my kitchen must-haves!). I love using tempeh because it's minimally processed and high in so many nutrients, such as fibre, cancer-preventing isoflavones, calcium, zinc, protein and more, as well as being easy to digest and good for the gut, due to being fermented. The 'meaty' texture and taste of tempeh makes it perfect for re-creating dishes like this one and in my opinion, the texture and flavours replicate the traditional taco mince perfectly.
I hope you love this recipe as much as I do and don't forget to tag me in your taco bowl creation on Instagram so I can see it!
- 300g organic tempeh
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- cayenne papper, to taste (this is super spicy!)
- 2 tbsp tamari (or coconut aminos)
- 1 large sweet potato
- 1/4 Kent pumpkin
- 1 cup purple cabbage
- 1-2 ears sweet corn
- a big handful of lettuce
- fresh coriander
- Sriracha, tahini and lime juice, to serve
- Preheat oven to 200 degrees Celsius. Chop the sweet potato and pumpkin into chunks and bake on a baking paper lined tray for about 40 minutes, until soft
- Crumble up your tempeh to form the mince
- Heat a non-stick fry pan, then add your tempeh mince, spices and tamari. Sauté for about 10 minutes until the tempeh becomes golden and crispy
- Wash and chop the rest of your salad ingredients. Mix a spoonful of tahini with a little lemon juice and Sriracha to make a chipotle-style sauce
- Assemble your taco bowl with the baked sweet potato and pumpkin, raw veggies and tempeh mince, then top with plenty of fresh coriander and a drizzle of chipotle tahini sauce. Enjoy!!
- The sweet potato and pumpkin can also be exchanged for brown rice, quinoa or anything else you like!
- This tempeh mince makes a great taco/burrito filling