Southwest Tempeh Lettuce Wraps
A great way to use summer produce, and a low-carb and high-nutrient meal!
Servings 10 lettuce wraps
Ingredients
- 1 small purple onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 1 large tomato, diced
- 1 block tempeh (or sub 1 can of black beans, drained and rinsed)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp salt
- 1 tsp garlic or onion powder
- 2 TBSP lime juice
- 1/2 cup chopped cilantro
- 1-2 avocados, or guacamole
- 1 head of romaine or butter lettuce (or use corn tortillas for tacos)
- cooked and cooled rice or cauliflower rice (optional)
- Optional other ingredients you could use: mushrooms, corn, black beans, lentils, salsa, green chilies
Instructions
- In a large skillet, saute the onion, pepper, and garlic for about 5 minutes. Add a splash of water if they start to stick. Add the tomato, zucchini, and squash. Open the package of tempeh and crumble it into the skillet.
- Add all the spices and salt and saute a few more minutes, until the vegetables are crisp tender, but not totally limp.
- Add the cilantro and lime juice, and any additional salt or seasonings to taste.
- Allow to cool slightly. Cut the bottom two inches off of a head of romaine lettuce, and wash and shake dry. Or, pull off whole pieces of butter lettuce.
- Assemble the lettuce wraps by spreading some guacamole or mashed avocado on the bottom of a piece of lettuce, spooning on some rice or cauliflower rice if desired, and then the filling. Top with hot sauce if desired.
