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Quick & Flavorful Tempeh and Beetroot Tacos with Avocado-Lime Slaw
Discover quick, nutritious Tempeh & Beetroot Tacos with Avocado-Lime Slaw. Perfect for easy dinners. Boost your health with vibrant ingredients!
Looking for a dinner that's both quick to prepare and packed with nutritional benefits? These Tempeh and Beetroot Tacos with Avocado-Lime Slaw are your answer. Combining the earthy sweetness of beetroot with the protein-rich qualities of tempeh, this dish offers a delightful balance of flavors and textures that will leave you feeling satisfied and energized.
Tempeh, a fermented soy product, is a fantastic source of plant-based protein and probiotics, supporting gut health while delivering a meaty texture that pairs beautifully with roasted beetroot. The avocado-lime slaw adds a creamy, tangy crunch, enhancing the overall dish with healthy fats and a burst of citrus freshness. Perfect for busy weeknights, this meal is not only quick but also a feast for your senses.
Recipe Overview
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Mexican
Discover quick, nutritious Tempeh & Beetroot Tacos with Avocado-Lime Slaw. Perfect for easy dinners. Boost your health with vibrant ingredients!
Ingredients
- • tempeh: 8 ounces, sliced into thin strips
- • beetroot: 2 medium, peeled and grated
- • corn tortillas: 8 small
- • avocado: 1 large, peeled and pitted
- • lime: 1, juiced
- • red cabbage: 1 cup, thinly sliced
- • cilantro: 1/2 cup, chopped
- • olive oil: 1 tablespoon
- • cumin powder: 1 teaspoon
- • salt: 1/2 teaspoon (or to taste)
- • pepper: 1/2 teaspoon
- • garlic powder: 1/2 teaspoon
Instructions
- 1 Heat a skillet over medium heat with olive oil. Add the sliced tempeh and cook for about 5 minutes, turning occasionally, until golden brown on both sides.
- 2 Add the grated beetroot to the skillet with the tempeh, stirring in the cumin powder, garlic powder, salt, and pepper. Cook for another 5 minutes until the beetroot is tender.
- 3 While the tempeh and beetroot are cooking, in a bowl, mash the avocado with lime juice until smooth. Stir in the sliced red cabbage and cilantro to create a slaw.
- 4 Warm the corn tortillas in a separate pan over medium heat for about 30 seconds on each side until pliable.
- 5 Assemble the tacos by placing the tempeh and beetroot mixture on each tortilla, topping with a generous scoop of avocado-lime slaw. Serve immediately.
Serving Suggestions
- • These vibrant tacos pair perfectly with a side of black bean salad for a complete meal. For a refreshing beverage, consider serving with a chilled glass of hibiscus iced tea, which complements the earthy and citrus notes of the dish. Add a sprinkle of feta cheese if you enjoy a bit of tang, although the tacos are deliciously satisfying as they are. For an additional touch of flavor, serve with a dash of hot sauce or a squeeze of extra lime on top, which enhances the zest and brightness of the tacos.
Storage Tips
Store any leftover tempeh and beetroot mixture in an airtight container in the refrigerator for up to 3 days. Keep the avocado-lime slaw separate to prevent it from becoming watery. Reheat the tempeh and beetroot gently in a skillet before serving, and refresh the slaw with a squeeze of lime juice before assembling more tacos.
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