Sheet-Pan Tempeh Fajita Bowl

Ingredients

• 8 oz tempeh
• 1.5 cups cooked rice
• 1 large red bell pepper
• 1 medium green bell pepper
• 1 small red onion
• 1/2 cup canned black beans, drained
• 1.5 tbsp olive oil
• 1.5 tbsp fajita seasoning
• 1 whole lime
• 3 tbsp fresh cilantro
• 1/2 medium avocado

Instructions

1. Slice the tempeh into thin strips and the peppers and onion into strips. Toss them all with the olive oil and fajita seasoning.
2. Heat a large skillet over high. Spread the tempeh and vegetables in and let them sit 2-3 minutes before stirring, so they char rather than steam; cook 12-14 minutes total until the peppers are blistered and the tempeh is crisp at the edges.
3. Meanwhile stir the chopped cilantro and a squeeze of lime through the warm rice and divide between two bowls.
4. Warm the black beans for a minute in the same pan. Pile the fajita mix and beans over the rice.
5. Top with sliced avocado and a final squeeze of lime, and serve hot.

Nutrition (per serving)

Calories

680

Protein

34 g

Fat

28 g

Carbs

74 g