NUTRITION

SERVINGS

INGREDIENTS

5 oz Tempeh

0.5 cup Black beans

0.25 cup Corn kernels

2 tbsp Nutritional yeast

1 cup Cauliflower rice

0.25 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Chili powder

0.5 tsp Ground cumin

1 tbsp Lime juice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Crumble the tempeh into small, bite-sized pieces using your hands.

• 2

  Heat the olive oil in a large non-stick skillet over medium-high heat.

• 3

  Add the crumbled tempeh to the skillet and sauté for 5-6 minutes until golden brown and slightly crispy.

• 4

  Stir in the black beans, corn, chili powder, ground cumin, sea salt, and black pepper.

• 5

  Cook for another 3 minutes, stirring frequently to ensure the spices are well-distributed and the beans are heated through.

• 6

  Push the tempeh mixture to one side of the pan and add the cauliflower rice to the other side.

• 7

  Sauté the cauliflower rice for 2-3 minutes until just tender, then mix everything together.

• 8

  Remove the skillet from the heat and stir in the nutritional yeast and lime juice.

• 9

  Transfer the mixture to a bowl and garnish with freshly chopped cilantro before serving.