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I’ve got a mad love-affair with grain bowls and I hope it never stops. These are the meals I eat most of the time; the ones that never make their way to Instagram, this space, or even to the dining room table.
Most of the time, my meals are a throw-together of ingredients that I’ve prepped in the fridge: roasted vegetables, cooked grains, some type of protein and every bit of condiment or sauce I can get my hands on. They usually aren’t pretty, but they are pretty tasty.
I’ve been eating this way since I was a kid. Back then, I would swirl all of the food on my plate and call it “ma-da pasta!” and be weird. Other kids couldn’t handle their items touching, I wanted mine mashed together and topped with extra sauce. I suppose it’s no wonder I eat the same way now, well into my thirties.
Since bowls have become a pronounced thing, I’ve tried to get more creative and themed with my options. As tacos have become dinner choice #1 as of late, this is my deconstructed version of a favorite meal.
To start, this tempeh.
Please try it. I know tempeh is weird and sometimes gross if not made correctly, but it can be life-changing when cooked well. This version is lightly fried and perfectly spiced. I’ll make a batch of this to top on this taco bowl, in actual tacos and to sprinkle on my egg and avocado toast sandwiches. It’s golden, crunchy and addictive.
The black bean and corn salsa is just as delicious here as on it’s own with lots of tortilla chips. Nothing too fancy, but homemade salsa > store-bought salsa. I know it’s a few extra steps, but it’s well worth the prep time. And, just like the tempeh, can be used in plenty of dishes throughout the week.
Finally, sauce! You know nothing is complete without a sauce. At least in my kitchen. I suppose you could just as easily mash an avocado on top and call it good, but I wanted a spicy, creamy sauce to bring everything home. Good here, good on other salads, good on regular tacos…
Are we sensing a theme here? Bowl meals are the gift that keeps on giving. Make the ingredients and try them this way first, then swap out the farro for lettuce the following night for taco salad, then use the separate ingredients wherever makes sense. Cook once, eat a dozen times.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Vegan Tempeh Taco Bowl! These bowls are a MUST-MAKE. Spicy tempeh taco filling, farro, black bean and corn salsa, pickled radishes and a creamy avocado-jalapeno sauce.
Tempeh Taco Bowl
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