Tempeh & Potato Tacos with Roasted Poblano Peppers

This super easy recipe is packed with flavor, thanks to the roasted poblano peppers, potatoes cooked in cumin, and fresh lime juice.

Tempeh & Potato Tacos

  • 3 poblano peppers, cut in half with seeds and veins removed
  • 3 red potatoes, peeled and diced into 1/2″ cubes
  • 1 cup tempeh, cut into small cubes
  • 1 jalapeño, diced
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 stalks celery, diced
  • 1/2 cup corn
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • pinch cayenne pepper
  • 1 lime
  • 2 green onions, chopped
  • 1 cup cilantro, chopped
  • 1 avocado, cut into 1/2″ cubes
  • salt & pepper to taste
  • 4 tbs olive oil
  • tortillas
  1. Roast the poblano peppers. There’s a couple of way to do this. The best is over an open flame. But, if you don’t have a gas stove, they can be roasted at 450° in the over or under the broiler. I roasted them in the oven so I could work on the potatoes and other ingredients while they cooked. What ever method you choose, roast them until the skin bubbles and then throw them in a bowl and cover it tightly for 5 minutes. Doing so will make skinning them much easier. While the veggies are cooking, remove the skin from the peppers and then cut into small cubes. Set aside.
  2. Cook the potatoes. Peel and dice the potatoes. Add 3 tbs oil to a pan heated over medium-high heat. Toss the potatoes with cumin, coriander, cayenne and a pinch of salt and then add the potatoes to the pan. Cook until soft and the skin is browned and crunchy, stirring often, about 15 minutes. After the potatoes are cooked, move to a small plate and set aside.
  3. Saute the veggies. Add the last tablespoon of oil to the pan and cook the onion, garlic, celery, bell pepper, jalapeño, and tempeh. When the onion becomes translucent, add the lime juice and corn, and cook until the corn is heated.
  4. Assemble. Place a small amount of poblano on a tortilla, and then top with roasted potatoes, sautéed vegetables, green onion, cilantro and avocado.

Nutrition Info

4 servings

Nutrition info will change depending on type of tortilla used. I used a small blue corn and flax seed tortilla.

Calories 280
Total Fat 11.2g
  Saturated Fat 1.9g
  Polyunsaturated Fat 2.0g
  Monounsaturated Fat 1.7g
Cholesterol 0
Sodium 93.9mg
Potassium 732.5mg
Total Carbohydrate 33.6
  Dietary Fiber 5.8g
  Sugar 5.7g
Protein 12.5g

Quick & Easy Tempeh Burritos with Mango Salsa (Vegan)

tempeh burrito with mango salsaLast night was family game night, which used to mean taco night. But, ever since I started eating vegan, the normal taco recipe wasn’t an option. I wanted to create something that was flavorful enough for the boys to eat while still providing tons nutrition. I wheeled through the grocery store, grabbing ingredients that looked good. The results exceeded expectations! These burritos taste great and were ready in less than 30 minutes.

Vegan Burritos

Mango Salsa

  • 1 mango, diced
  • 1 jalapeño, diced
  • 1/2 red onion, diced
  • 1 Roma tomato, diced
  • 1 handful cilantro, chopped
  • 1 lime, juiced
  • salt to taste


  1. Mix the Mango Salsa ingredients together in a bowl and set aside.
  2. Heat a skillet over medium heat. When warm add the tempeh and cook until lightly browned.
  3. Add the Southwest Blend and salsa to the pan, and then reduce heat to simmer.
  4. Simmer 10 minutes or until warmed through.
  5. Assemble burritos by placing lettuce on tortilla and then topping with tempeh mixture, salsa, and condiments.
  6. Enjoy!