Southwest Tempeh Veggie Bowl (Vegan)

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Southwest Tempeh Veggie Bowl (Vegan) is healthy, easy, and delicious. Bursting with flavor and incredibly good for you. I was making variations of this bowl for weeks and finally gravitated towards this deliciousness. I don’t use tempeh very often because I love tofu so much. Tempeh is a great source of iron as well, fellow vegans! However, every time I do use it, I tell myself I need to eat it more. Then, it happens all over again. 😉 Click HERE for info about the amazing benefits of tempeh.

I took these Southwest Tempeh Veggie Bowl (Vegan) pics awhile ago. I am still on my California road trip and I am nearing the end. It has been the most incredible ride so far. I hope I can get my shit together to make a blog post about it! We are leaving Santa Clara today after staying with my sister and her fam, it will be hard to go. Late nights, chatting and hangin’, kids playing together all day, cooking, being well-fed by my sis, and laughing our asses off. Been incredible. This trip was meant to start 2021 off with a bang. To help leave the shit-show of 2020 behind. To be in nature daily. To give me time to figure things out – what to do before I can move to China regarding G’s schooling, my work in the US, staying in Portland, or moving onwards before the big move to Shenzhen, etc. I am so incredibly happy to say that I think I have figured shit out. More on that at a later date.

Southwest Tempeh Veggie Bowl (Vegan) is such a healthy way to feed yourself and your fam. It’s a great way to get some otherwise more challenging veggies into your kiddos belly sans complaints, at least it was for me – a shocking revelation. 😉 Enjoy the Southwest Tempeh Veggie Bowl (Vegan) and drop a message in the comments if you changed it up!

PS- Click HERE for my recipe “Cheesy Vegan Tempeh Breakfast Sandwich”

For your cooking pleasure, a new song that I heard in my brother-in-law’s car two days ago. I’m obsessed! Two super talented dudes. The perfect song to relax and cook to…

Southwest Tempeh Veggie Bowl (Vegan)

Serves 2

Ingredients –

1 package (8 oz) of tempeh (cut the block in half length wise and then cut the tempeh into about 1-2 inch rectangles)

1 medium bell pepper (I used yellow bell pepper) – diced

1 C broccoli florets

1 C brussel sprouts (chop them up almost as you would for a hash)

1/2 C (loosely packed) cilantro – chopped

1/3 C red onion – diced

3 garlic cloves – chopped

Salt & pepper to taste

Oil for pan (avocado or olive preferably)

Salsa – red and green – to taste

Hot sauces (or just one) – to taste

Directions –

Heat oil in pan over medium. Add onions and let cook for 2 minutes – stir occasionally

Add garlic – let cook for one minute more – stir occasionally

Add tempeh and salt – let cook (turning tempeh occasionally for 5 minutes)

Add brussel sprouts and bell pepper – let cook for 3-5 minutes – stir occasionally (you may need to add more oil)

Add broccoli, salt, pepper, and cilantro, stir and cook for 3-5 minutes more (broccoli should be cooked but still bright green)

Separate into 2 bowls and smother in salsas and hot sauce

Done!

Pair with –

White wine – albariño

Red wine – zinfandel

Beer – Rye beer or pilsner