Spanish Rice, Buffalo Tempeh wrap with Kale, Bell Pepper
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Vegan Richa · by Vegan Richa★ 5.0 (2)

Spanish Rice, Buffalo Tempeh wrap with Kale, Bell Pepper

NUTRITION · PER SERVING40M COOK
CAL 42%·PRO 48%
CARBS 96G46% OF CAL
13G FIBER68G OTHER15G TOTAL SUGAR
FAT 42G45% OF CAL
8G SAT35G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vegan buffalo tempeh wraps with spiced Spanish rice, kale, bell peppers, and cilantro. A satisfying plant-based meal that's flavorful and colorful.

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Nutrition & ingredients

Ingredients

serves 2
  • 1/2 cup rice
  • 1 cup water
  • 1 large ripe Tomato
  • 1/4 cup onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon chili powder or to taste
  • 1/4 teaspoon cumin powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Additions: a Tablespoon of tomato paste or a 1/4 cup fresh salsa.
  • 2 Tablespoons hot sauce + 1 Tablespoon Sriracha + 1-2 Tablespoons melted earth balance butter/oil
  • Or 2 Tablespoons Sriracha + 2 Tablespoons extra virgin olive oil + 2 teaspoons vinegar
  • Or 1/3 cup of your favorite Buffalo sauce
  • Tortillas or lavash bread
  • 1 package 4 oz 3 grain Tempeh (use gluten-free Tempeh or black beans for gf)
  • 1 Red bell pepper thinly sliced or equivalent roasted red bell pepper
  • bunch of Kale (rinsed and chopped)
  • cilantro or parlsey (chopped)
  • Oil as needed
PREP
15M
SODIUM
3110MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.