10 minsLunch

5-layer Mexican salad bowls with tempeh

Makes: four servings
Makes: four servings


  • 1 lb tempeh
  • 1 tbsp chili powder
  • ¾ cup guacamole
  • 4 cups lettuce
  • 1 cup shredded cheddar cheese
  • ½ cup sour cream
  • ¾ lime


    To do ahead:

  1. 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.

  2. At lunch time:

  3. Add tempeh to a bowl. Top with guacamole, then lettuce, shredded cheddar and sour cream. Drizzle with lime.