Vegan Tempeh Taco Bowl Recipe — A protein-packed meal made with quinoa, seasoned tempeh, and tons of veggies. Healthier (and cheaper) than takeout for lunch or dinner!
Happy weekending gorgeous!
Yes, I’m popping in unannounced to your Saturday shenanigans because
a. I gotta keep you on your toes.
b. the club can’t even handle me right now.
c. it’s about to get recipe redux up in the blizz-og!
trick question, it’s all the above. Less do it to it with this month’s theme.
How low can you go? Can you make a meal for less than $3 per serving? Whatever your budget, show us your healthy entree recipe to help keep food spending in check in 2017.
Giiirrrlll you are talkin’ my language right now. Ballin’ on a budget is my game.
And by ballin’ I mean eating. Just to clarify.
Seeing as it’s kinda my job to tell people how they can eat healthy on a budget, I feel like I have picked up on a tip or two that I put into place myself.
Avoid pre-cut/pre-packaged foods if possible.
Buy in bulk.
Store brand is just as good as name brand, and almost always cheaper.
And a pound of plant protein is a bargain compared to it’s meat counterparts.
Since I’m putting in a good effort to eat more plants, I wanted to show off how non-grass or bark tasting plant foods are, not to mention totally affordable.
EVEN with fancy ingredients like quinoa, tempeh, and of course, avocado. 🙂
Lucky for me, my local grocery let’s you make a shopping list with real-time prices, so I was able to breakdown just how much green went into making such a green dish..as in earth-friendly so don’t go all literal on me.
Tempeh – $2.49
Quinoa (half bag) – $1.99
Avocado – $0.99
Romaine Lettuce – $1.69
Frozen Corn (half bag) – $0.50
Red Pepper – $1.24
Total = $8.90 / 3 = 2.97 or / 4 = 2.23
I accounted for amounts that were actually used, and omitted the seasoning since the amount you use is so small it won’t make a big dent in your grocery budget.
BOOM. Under budget. Under 30 minutes. Overwhelming flavor and nutrition. Mic. Drop.
- 1 block (8 ounces) tempeh, chopped finely
- 2 tablespoons water
- 2 teaspoons taco seasoning
- 1 1/2 cups cooked quinoa
- 3 cups chopped romaine lettuce
- 1 avocado, diced
- 1 cup frozen corn, thawed
- 1 red pepper, chopped
- Heat a large skillet over medium-high heat.
- Add 2 tablespoons of water and tempeh, and steam for 5 minutes.
- Add taco seasoning, and additional tablespoon of water, and cook an additional 3 minutes.
- Split tempeh, quinoa, romaine, avocado, corn, and red pepper evenly between 3-4 bowls, and serve.
- Category: main dish, bowl
Now you can have your gluten free and vegan save the planet friends over for dinner, and still have enough money to pop the Rosé. Werk it.
[Tweet “A cheaper (and healthier) alternative to takeout! #Vegan Tempeh Taco Bowls #glutenfree #thereciperedux”]
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