Vegan Tempeh Taco Salad

Ingredients

• 2 teaspoons extra virgin coconut or olive oil
• 8 ounces tempeh
• 1 tablespoon taco seasoning
• 1/3 cup ketchup
• 1/2 cup apple cider vinegar
• 2 tablespoons coconut nectar, maple syrup, or honey
• 1/4 teaspoon salt
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 1/3 cup organic sunflower oil
• 14- ounce can black beans, drained & rinsed
• 15 black olives, chopped
• 1/2 cup sliced green onions
• 2 medium heads of romaine lettuce, sliced
• 1 cup cilantro, chopped
• 1 – 2 cups tortilla chips
• 1 avocado, sliced
• to serve, optional; cherry tomatoes, roasted cherry tomatoes, lime, pickled red onions

Directions

In a large skillet over medium high heat combine the oil and tempeh, and cook, until browned. Transfer to a large serving bowl, add the taco seasoning, and stir well. Allow to cool for a bit while you make the dressing.