This one is such a win in my kitchen. The tempeh packs in that plant-based protein that actually keeps me full (and keeps my energy steady… which, let’s be honest, is all I really want most days). The avocado and avocado oil give you those heart-healthy fats that feel indulgent but are genuinely good for you. And the romaine and extra avocado? That’s your built-in boost of vitamins, minerals, and fiber without even trying. It’s one of those meals that feels simple, nourishing, and so good for your body—something I find myself reaching for again and again.
Ingredients:
- 8 ozs Tempeh (sliced)
- 1 tbsp Avocado Oil
- 1/2 tsp Garlic Powder
- 1/2 tsp Smoked Paprika
- Sea Salt & Black Pepper (to taste)
- 3 tbsps Hot Sauce
- 2 Brown Rice Tortilla (large)
- 3 tbsps Vegan Ranch Dressing
- 4 leaves Romaine (chopped)
- 1/2 Avocado (medium, sliced)
Instructions:
- Place the tempeh in a large baking dish or bowl. Add the oil, then add the garlic powder, smoked paprika, salt, and pepper. Toss gently to combine.
- Heat a non-stick pan over medium heat and add the tempeh. Cook for eight to 10 minutes, flipping halfway through. Remove, brush with hot sauce, and set aside.
- To assemble, top each tortilla with ranch, romaine, tempeh, and avocado. Roll tightly into a wrap and enjoy!
2 servings
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