Tempeh Taco Salad

Name: Tempeh Taco Salad
Cook time: 20 min
Total time: 20 min
Cuisine: Mexican, Latin American, American
Ingredients: 4 tortilla wraps; ½ tsp cumin; ½ tsp smoked paprika; 400g seasoned/flavoured tempeh cubes (*to use plain tempeh follow notes below); 1 tin black beans, drained and rinsed (240g); 1 tin sweetcorn corn, drained (80g); 4 spring onions, chopped small; 2 large tomatoes (100g), chopped small; 1 bunch fresh coriander or parsley, chopped; 160g kale, stems removed; 2 tbsp lemon or lime juice; 2 tbsp coconut yoghurt or vegan mayonnaise; Olive oil; Salt and pepper; 2 avocados, sliced; To serve: cooked rice, chilli flakes, pomegranate, extra yoghurt/mayonnaise

Instructions

Cook:20min

A fresh, vibrant and hearty Mexican themed salad with homemade crunchy tortilla chips and a tangy coconut sour cream dressing. Easy to make with simple ingredients while being protein-packed and gluten-free and plant-based.

Updated at: Sun, 24 Nov 2024 10:12:37 GMT