Tempeh Taco Salad Meal Prep Bowls

Looking for an easy on-the-go option for lunch? These tempeh taco salad meal prep bowls are perfect! The combo of protein-packed tempeh taco meat, black beans and veggies makes for a delicious and satisfying plant-based meal. Plus they’re vegan and gluten-free.

Tempeh Taco Salad Meal Prep Bowls with tempeh taco meat, black beans, tomatoes, onions and avocado

This tempeh taco salad recipe is a mash-up of two of my favorites — salads and meal prep bowls. Oh, and Mexican food, another fav of mine lately!

Tempeh Taco Salad Meal Prep Bowls with tempeh taco meat, black beans, tomatoes, onions and avocado

The real star of this recipe is the tempeh taco meat. Seriously though, I’ve been wanting to figure out a recipe for tempeh taco meat for ages. It finally came to fruition with this recipe and it’s super simple! Just a little oil, homemade taco seasoning and tomato sauce and you’ve got yourself a flavorful plant-based protein option for all things Mexican — tacos, enchiladas, chalupas, salads or anything else that uses taco meat.

Just in time for Cinco de Mayo!

Tempeh Taco Salad Meal Prep Bowls with tempeh taco meat, black beans, tomatoes, onions and avocado

If you’re new to cooking with tempeh, no worries. This recipe is a great place to start because it’s really easy.

I’ve tried a ton of different tempeh varieties and Lightlife is definitely my favorite for a few reasons: it’s organic, gmo-free and easy to find a mainstream stores. I gravitate towards the Three Grain variety because it is the mildest in terms of taste, but I like the Original, Garden Veggie, Wild Rice and Flax too!

Tempeh Taco Salad Meal Prep Bowls with tempeh taco meat, black beans, tomatoes, onions and avocado

For this particular recipe I used the tempeh taco meat to create three meal prep bowls with crunchy romaine lettuce, black beans, tomatoes, onions, cilantro, lime, avocado and salsa. The bowls are easy to toss together as part of your weekly meal prep to have on hand for a weekday lunch or a quick dinner. Of course, you don’t have to turn this recipe into meal prep bowls — it works great as regular ol’ lunch/dinner recipe too.

If you do pack the bowls for lunch be sure to bring a side container with salsa to use as your dressing. I also highly recommend bringing a handful of tortillas chips. They’re perfect for dipping into any extra salsa or as a crunchy topping for the salad. Just crush the chips up a bit and toss a few on the salad.

Tempeh Taco Salad Meal Prep Bowls with tempeh taco meat, black beans, tomatoes, onions and avocado

If you’re feeling extra ambitious you can make a batch of my healthy guacamole to go along with the bowls as well! Enjoy!

Looking for More Ways to Use Tempeh? Check out More of my Tempeh Recipes Here:

f you make this tempeh taco salad recipe, please be sure to leave a comment and star rating below letting me know how it turns out. Your feedback is so helpful for the EBF team and other EBF readers.

A glass dish with tempeh salad, including tempeh, black beans, lettuce tomatoes, and lime. Salsa, tempeh, and chips on the table on the side.

Tempeh Taco Salad Meal Prep Bowls

Brittany Mullins
These tempeh taco salad meal prep bowls are an easy on-the-go option for lunch or quick dinner. The combo of protein-packed tempeh taco meat, black beans and veggies makes for a delicious and satisfying plant-based meal. Vegan and gluten-free.
3.8 from 5 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 3 bowls
Calories 363 kcal

Ingredients
  

Tempeh Taco Meat

  • 8 oz package of Lightlife tempeh any variety
  • 1 Tablespoon olive or avocado oil
  • 1 1/2 Tablespoon chili powder
  • 1/2 teaspoon onion powder garlic powder, paprika, oregano, crushed red pepper, salt and pepper
  • 1/4 cup canned tomato sauce
  • 1 Tablespoon water

Meal Prep Bowls

  • 6 cups chopped romaine lettuce
  • 1 cup cherry tomatoes diced
  • 1/4 cup red onion chopped
  • 2 Tablespoons fresh cilantro chopped
  • 1/4 teaspoon sea salt
  • 3/4 cup cooked black beans
  • 1 lime segmented into three pieces
  • 1 avocado sliced
  • fresh salsa hot sauce and tortilla chips for serving

Instructions
 

  • Take tempeh out of the package and use your hands to crumble it into a bowl. Heat oil over medium-high heat in a large skillet. Once hot add crumbled tempeh and cook for 3-4 minutes. Add spices, tomato sauce and water into the skillet and toss to combine. Cook for another 3-4 minutes or until most of the liquid has been absorbed. Remove tempeh from stove and let cool.
  • While tempeh is cooking toss together the tomatoes, red onion, cilantro and sea salt in a small bowl.
  • Grab three meal prep containers and add the following ingredients to each: 2 cups romaine lettuce, 1/3 of the tomato and onion mixture, 1/2 cup tempeh, 1/4 cup black beans, one lime slice. You can add the avocado at this time, but it will likely turn brown so I recommend adding it right before you enjoy the bowl.
  • Serve salad bowls with fresh salsa and hot sauce as the dressing and tortillas chips on the side.

Nutrition

Serving: 1bowl (without chips)Calories: 363kcalCarbohydrates: 36gProtein: 23gFat: 16gFiber: 21gSugar: 7g
Tried this recipe?Let us know how it was!

This recipe was created as part of the Lightlife Blogger Ambassador Program. Thank you for supporting the brands that make EBF possible. 

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Recipe Rating




    22 comments
    1. Leandra Marie Freese
      April 29, 2021 AT 12:30 pm

      These look great! How long do they last on the fridge?

      1. Brittany Mullins
        April 29, 2021 AT 1:09 pm

        Leftovers should last 3-4 days in the fridge.

    2. Laurin Ray
      April 9, 2021 AT 11:25 pm

      5 stars
      Came for the baby food and now I’m learning what tempeh is 🙂

      1. Brittany Mullins
        April 12, 2021 AT 12:29 pm

        Love it! Thanks for the review, Laurin 🙂

    3. Christopher Lynn Sloan
      March 22, 2021 AT 9:51 am

      When using these as meal prep, what’s they typical shelf life? I couldn’t see it feeling fresh more than a day or so with the avocado. Curious what you/others have seen there.

      Thanks

      1. Brittany Mullins
        March 22, 2021 AT 2:45 pm

        If you’re meal prepping the recipe I recommend adding the avocado right before serving as it will get brown after a day of two. The rest of the ingredients should stay fresh for 4-5 days in the fridge.

    4. kami
      January 11, 2021 AT 9:13 am

      very yummy . good job

    5. Kim
      October 15, 2020 AT 8:40 pm

      Is tempeh an acquired taste? Is there a taste?

Parchment paper lined with protein balls.

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