Vegan Taco Bowl

This was a nice, light dinner on a warm summer night. It’s satisfying, filling and colourful. You won’t miss meat in this dish, or any animal products for that matter! It’s entirely vegan and full of flavour.

Even as a meat eater, I go through periods of not really wanting to eat much meat, and I turn to more plant-based proteins. Don’t get me wrong, plant-based proteins are definitely part of my normal routine anyway, but sometimes I crave them more than usual. I think of this as my body’s way of telling me that it needs certain nutrients from those protein sources that may not be available in meat. Plants are full of antioxidants and other phytonutrients that are just not available in meat. Not to mention you get a healthy dose of fibre from plant-based protein, which is important for smooth moving BM’s (bowel movements)! This particular combo of black beans and tempeh offers high levels of iron, zinc, fibre, and probiotics! These are all important for a strong immune system, hormones, energy levels and digestion!

Think outside of the box and find ways that you can incorporate more plant-based meals into your diet. I hope you enjoy this delicious plant-based taco bowl!

Vegan Taco Bowl

Serves 2-3

Tempeh and Black Beans

1/2 package of Henry’s tempeh (any flavour), crumbled

1 can black beans, rinsed

2-3 Tsp chilli powder

1 tsp Himalayan salt

1/2 tsp ground black pepper

2 tbsp tomato paste

1 tbsp hot sauce

1 bunch cilantro, chopped (reserve some for garnish)

3 green onion stalks, chopped

1 tbsp olive oil

Roasted Sweet Potatoes:

1 large sweet potato, chopped into small cubes

1 tsp Himalayan salt

1 tsp minced garlic (or garlic powder)

2 tbsp grapeseed oil

1/2 tsp ground black pepper

Salad:

Juice of 1 lemon

6 Tbsp olive oil

1/2 tsp salt

1 clove garlic, minced

1 tsp maple syrup

4-6 cups Arugula or mixed greens

2 avocados, sliced

3-4 small radishes, sliced thinly

Sprouts for garnish- I used Kind Organics Flavour Fusion sprouts

1. Pre-heat oven to 400ºF.

2. Prepare the sweet potatoes first. Chop them, and toss all ingredients in a large bowl to coat well. Spread the potatoes on a large cookie sheet in an even layer. Roast for 25 minutes, stirring halfway.

3. While the sweet potatoes are roasting, prepare the tempeh and black bean mixture. In a hot pan on medium heat, put all of the tempeh and black bean ingredients. Mix well and heat for about 5 minutes. We don’t want to heat the tempeh for too long because we want to keep the beneficial probiotics in tact! Remove from heat and set aside.

4. Prepare the salad by mixing the salad dressing ingredients. Toss the greens with the dressing and divide between 2 or 3 bowls. Reserve the avocado for final plating.

5. When the sweet potatoes are done, divide them and the black bean and tempeh mixture between the bowls, making sure to present it nicely! Plating can really make a dish more appealing, which means your digestive juices will be firing for optimal digestion! Arrange the avocado, radish, sprouts and chopped cilantro on top. Enjoy!