Spicy Barbacoa Tempeh

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.

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.

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.

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.

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.

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!