Tacos are like toast- you can never go wrong with ANY combo. Seriously. You could make a taco with avocado and almond butter and it would taste good. One of the perks of living in Southern California is the abundance of taco shops. There’s a new one on every street, all with different varieties. I could live off taco happy hour, as there’s a new one everyday. Perks of living here, am I right?
Problem is… I’m LAZY. But not in the lazy you’d expect. I’m too lazy to put on makeup and leave my house. It is so much easier to just stay in running shorts and a top bun. That’s why I don’t leave my house to eat (and maybe because I like cooking). So, I could make an effort to look presentable and go get tacos, or I could stay home and make some while I re watch Gilmore Girls… Yeah, I’ll take the second one.
This is the second recipe that I am doing with Food For Life, who are most well known for their ezekiel bread. However, they also have a great line of tortillas, which are perfect for this recipe. They’re vegan, yeast free, pack a bunch of fiber per serving, and so much more. They freeze well, which is awesome for when I don’t feel like cooking! I highly recommend them.
For this recipe, I used whatever I had in my fridge, and it turned out pretty bomb if I do say so myself *pats on back*. What makes this special is the combo of the pan “fried” tempeh and quinoa. The combo packs a bunch of vegan protein, as well as other key nutrients.
INGREDIENTS (Serves one):
Two Food For Life corn tortillas (any will work, but these are my favorite)
1/4 cup quinoa, cooked
1/3 cube tempeh, diced
1/4 bell pepper, chopped
1 tsp coconut oil (for cooking)
2 tbsp greek yogurt- to give it a sour cream taste
1.) Pre heat your pan to a medium heat. Add your coconut oil and swirl it around to spread it around.
2.) Dice up your bell pepper and add it to the coconut oil. Stir until tender.
3.) Dice up your tempeh, and add it to the bell pepper. Stir it around until it becomes crispy, then turn the stove off.
4.) On a plate, add the bell pepper tempeh combo to your taco shells, then add the avocado, quinoa, and greek yogurt. Enjoy!
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