Tempeh Taco Bowl - cooking recipe

Ingredients

1 (8 ounce) package tempeh, chopped finely
2 tablespoons water
2 teaspoons taco seasoning
1 1/2 cups cooked quinoa
3 cups chopped romaine lettuce
1 avocado, diced
1 cup frozen corn, thawed
1 red pepper, chopped

Preparation

Heat a large skillet over medium-high heat.
Add 2 tablespoons of water and tempeh, and steam for 5 minutes.
Add taco seasoning, and additional tablespoon of water, and cook an additional 3 minutes.
Split tempeh, quinoa, romaine, avocado, corn, and red pepper evenly between 3-4 bowls, and serve.