Tempeh Black Bean & Yam Rice Skillet
Servings Prep Time
4people 15minutes
Cook Time
Servings Prep Time
4people 15minutes
Cook Time
  • 2cups yamdiced up small
  • 1can black beans
  • 1package of tempeh
  • 1/2 cup salsa
  • 2cups vegetable broth
  • 1/2cup brown rice
  • 1medium sized onion chopped
  • 1medium sized red pepper diced
  • 2cloves of garlic
  • 1cup cilantro, diced
  • 1 avocado (to put on top afterwards)
  1. Add extra virgin olive oil to a large skillet over heat that’s just a touch above medium.
  2. Add yams, onions, red pepper and garlic then saute for 4-5 minutes, or until yams are just starting to turn tender.
  3. Add black beans,vegetable broth, and salsa to the skillet then turn heat up to bring to a boil.
  4. Add rice then stir to combine, place a lid on top, turn heat down, and simmer until rice is tender, 25-35 minutes, adding a splash more broth near the end if needed.
  5. Add chopped up tempeh to heat. I cut mine into small squares but you could crumble it as well.
  6. Sprinkle with chopped cilantro and serve with avocado on top as garnish.
Recipe Notes


Rebecca Johnston is a fitness professional, blogger, Barre Fitness instructor and founder of Be Naturally Fit, an online business and her personal brand. She lives in North Vancouver with her husband and two daughters.Her online health and fitness coaching program, FIT CLUB, is where she teaches women how to love their bodies and regain their best health through a well-balanced plant-based diet, a positive mindset and of course fun, effective exercise. As a coach, writer, mother, and entrepreneur, her mission is to help women realize their true potential and have the power and knowledge to live their best lives.