Tempeh Chorizo and Cauliflower Rice Skillet
Tempeh Chorizo and Cauliflower Rice Skillet serves: 4 servings
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes/ hours
Ingredients:
Chorizo Spice Blend
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp ground turmeric
- 1/4 tsp dried oregano
Skillet:
- 3 Tbsp olive oil, divided
- 1 lb (454 g) tempeh (two 8-oz [227-g] packages), crumbled into pea-sized pieces
- 1 Tbsp apple cider vinegar
- 1 small yellow onion, chopped
- 3 garlic cloves, minced
- 1 large green onion, trimmed and thinly sliced (white and light green parts only)
- 1 medium red, yellow or orange bell pepper, chopped
- 5 cups (150 g) baby spinach
- 10 oz (283 g) frozen cauliflower rice
- 1/2 tsp salt
- 1/4 tsp black pepper
- One 14.5-oz (411-g) can diced fire roasted tomatoes
Instructions:
- Read through the recipe and put all ingredients in your work area before starting your prep.
- In a small bowl, place chorizo spice blend ingredients and mix until combined. Set aside.
- In a large skillet, heat 2 Tbsp oil over medium heat. Add tempeh and sauté for 3–4 minutes, or until slightly browned. Add vinegar and spice blend and stir until tempeh is completely and evenly coated. Remove from heat and transfer tempeh to a bowl.
- Add remaining 1 Tbsp oil to the same skillet and return to medium heat. Add onion, garlic, green onion and bell pepper. Sauté for 4 minutes, or until onion is translucent and bell pepper is slightly tender. Add spinach, cauliflower rice, salt and black pepper. Sauté for 4–5 minutes, breaking up the cauliflower rice with a wooden spoon, or until spinach is wilted and cauliflower rice is cooked through and softened. Add tomatoes and tempeh chorizo to the pan; stir until ingredients are combined and let simmer for 3–4 minutes, or until mixture is heated through. Season to taste with additional salt and black pepper, if needed.
- Skillet mixture can be served on its own, or folded into tortillas, on top of rice, or in a loaded baked potato. If desired, serve with fresh lime wedges, chopped avocado and fresh cilantro, to taste.
Notes:
Storage tip: Skillet mixture can be stored in an airtight container in the refrigerator for up to 5 days.
Make it soy-free: Substitute black beans or chickpeas for tempeh.Nutrition Information Per Serving:
383 calories, 23.2 g total fat, 4.4 g saturated fat, 6.3 g polyunsaturated fat, 11.2 g monounsaturated fat, 0 mg cholesterol, 774 mg sodium, 1076 mg potassium, 24.6 g total carbohydrates, 10.3 g fiber, 10 g sugar, 27.1 g protein, 18% calcium, 33% iron
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