Sofia                                         Austin

       Sofia                                         Austin

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We share information and resources from around the web and scientific community (ubuntu) to help readers attain fitness, thus we are Ubuntu Fitness. 

Tempeh Taco Bowls

Tempeh Taco Bowls

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During our road trip travels, we came across a pizza place that substituted tempeh crumbles for sausage/ground beef. We loved this incorporation of plant-based protein and decided to use it in tacos! 

Especially after getting home from our road trip, we wanted to make something quick, easy and somewhat lower in calories since we're cutting calories for the summer - each serving is under 450 calories.

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Ingredients

  • Kale, 10 oz bag or 4 cups
  • Onion, 1 medium
  • Mushrooms, 24oz
  • Green pepper, 1 medium 
  • Tomato, 2 large
  • Butternut squash, 2 cups
  • Black beans, 15oz can
  • Tempeh, two 8oz packages
  • Liquid aminos, 2 tsp
  • Taco seasoning, to taste
  • 1 cup water

Recipe makes 4 servings

  1. Chop kale, onion, mushroom, pepper, tomato and squash
  2. Combine in a large sauce pan and add water. Cook on medium heat for ~15 minutes or until squash is soft. Add taco seasoning to taste.
  3. While those veggies are cooking, chop tempeh and toast on a pan on medium heat for ~ 8 minutes. Add taco seasoning to taste and liquid aminos

Nutrition Info for 1 serving (1 serving is approx. 3.5 cups): 435 calories, 52g carb, 10.4g fat, 48g protein, 20.6g fiber, 1821mg potassium, 238mg sodium

 

 

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