Spanish Rice, Buffalo Tempeh wrap with Kale, Bell Pepper

Ingredients

• 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

Nutrition (per serving)