Spicy Barbacoa Tempeh with Lime Swiss Chard & Avocado

Spicy Barbacoa Tempeh

with Lime Swiss Chard & Avocado

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dinner

Dinner Leafy Greens Grain Bowl Mexican Nut-Free High-Protein Gluten-Free Summer Recipes Spring Recipes
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SERVINGS
2
PREP & COOK TIME
45 min
CALORIES
650
FAT
32g
CARBOHYDRATES
95g
PROTEIN
27g

MAIN INGREDIENTS

  1. ½ cup short grain brown rice
  2. 8 oz tempeh
  3. 1 onion
  4. 3 cloves garlic
  5. 6 oz Swiss chard
  6. 1 avocado
  7. 1 lime
  8. 2 chipotle pepper
  9. 2 tsp Mexican oregano
  10. 1 tsp ground cumin
  11. 1 tbsp + 2 tsp apple cider vinegar
  12. 1 tsp agave
  13. 2 tbsp vegan sour cream
  14. 2 tbsp vegetable oil*
  15. Salt and pepper*
  16. *Not Included
  17. For full ingredient list, see Nutrition
Allergens: Soy
Nutrition

TOOLS

  • Small saucepan with a lid
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the rice
Add the brown rice, 1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed, about 30 to 35 minutes.
2
Prepare the produce
Peel the onion and chop into 1 inch pieces. Peel and mince the garlic. Thinly slice the Swiss chard stems and chop the leaves. Halve the avocado, remove the pit, and thinly slice the flesh. Cut the tempeh into 1 inch cubes. Roughly chop the chipotle peppers.
3
Crisp the tempeh
Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the cubed tempeh and cook until golden brown and crisp on most sides, about 4 to 5 minutes. Sprinkle with just half the oregano, season with salt and pepper, and cook for 1 more minute. Transfer cooked tempeh to a plate.
4
Start the barbacoa
Return the skillet to medium-high heat and add the chopped onion and minced garlic. Cook, stirring frequently, until softened, about 3 to 5 minutes. Add the chopped chipotle peppers, remaining oregano, and cumin, and cook until spices are fragrant, about 1 minute. Add the apple cider vinegar, agave, and ½ cup water, and bring to a boil. Reduce heat to low and cook until slightly thickened, about 2 to 3 minutes.
5
Add the tempeh
Return the tempeh to the skillet and turn the heat to high. Cook barbacoa tempeh, tossing frequently, until well coated and browned in places, about 3 to 5 minutes. Transfer the barbacoa tempeh to the plate.
6
Serve
Return the skillet to high heat and add the Swiss chard, a pinch of salt, and ¼ cup water and cook until wilted, about 2 to 3 minutes. Remove the skillet from the heat. Halve the lime and cut half into wedges. Add the juice from half the lime to the Swiss chard. Divide the brown rice and lime Swiss chard between bowls. Top with barbacoa tempeh, sliced avocado, and sour cream. Serve with lime wedges.Olé!