5-layer Mexican salad bowls with tempeh
- 1 lb tempeh
- 1 tbsp chili powder
- ¾ cup guacamole
- 4 cups lettuce
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ¾ lime
In a skillet over medium-high heat, add tempeh and season with chili powder, plus a pinch of salt. Cook, breaking up with a wooden spoon, until ground beef is browned and cooked through, about 8 minutes. Transfer to a lidded container and refrigerate until lunch time.
Add tempeh to a bowl. Top with guacamole, then lettuce, shredded cheddar and sour cream. Drizzle with lime.