INGREDIENTS
Chicken or Tempeh
2 tbsp
lime juice
1 tbsp
gluten free tamari
1/2 tbsp
olive oil
1 tsp
ground cumin
1/2 tsp
chili powder
12 oz
chicken or tempeh
Vegetables
1
red bell pepper (seeded and cut into strips)
1
green bell pepper (seeded and cut into strips)
1
medium onion (sliced)
1
jalapeño (seeded and finely diced)
Sauce
1/2 cup
Greek Yogurt (dairy or non-dairy)
2 cloves
garlic (minced)
1 tbsp
taco seasoning
Bowl
3 cups
cooked quinoa (warm or room temperature)
1/4 cup
cheddar cheese (shredded or queso fresco, crumbled (or Daiya))
1
avocado (quartered)
1/2 cup
fresh cilantro (chopped)