This tempeh burrito bowl recipe is perfect for quick weeknight dinners or meal prep for a busy week. It’s packed with fresh, flavorful ingredients like lime-cilantro rice, black beans, and creamy avocado. Plus, you get to customize it with toppings of your choice like shredded lettuce, guacamole, or crushed tortilla chips for a bowl tailored to your tastes.
Disclosure: This post has been sponsored by U.S. Soy. All opinions are my own; I never feature a brand that I don’t love! See my disclosure policy for more details.
Table of Contents
Why you’ll love it
Who doesn’t love a hearty, flavorful burrito bowl? This tempeh bowl offers the perfect balance of protein, carbs, and healthy fats in every bite. Whether you’re a meal prep pro or someone who craves a fresh, wholesome meal, here are a few reasons this tempeh recipe will steal the show:
- Quick and easy: Ready in just 25 minutes, this bowl fits perfectly into your busy schedule.
- Completely customizable: Make it vegan, vegetarian, or even dairy-free with simple swaps—the choice is yours!
- Flavor-packed: From the spiced tempeh crumbles to the zesty cilantro-lime rice, every bite bursts with bold flavor.
Is this recipe healthy?
Burrito bowls can be both delicious and nourishing! This vegetarian burrito bowl combines a variety of wholesome nutrient-rich ingredients:
- Tempeh: This plant-based protein made from soybeans is packed with key nutrients like iron (10% of the daily value), potassium (8% of the daily value), and calcium (6% of the daily value). Each 3 ounce serving provides 18 grams of satisfying protein.
- Black beans: Packed with fiber, these beans are excellent for digestive health and keeping you fuller longer.
- Avocado: Rich in heart-healthy monounsaturated fats, which can help lower cholesterol levels. Avocados are also a great source of essential vitamins like potassium and vitamin E, a powerful antioxidant that supports skin and cell health.
- Vegetables: Vibrant vegetables like corn and tomatoes offer antioxidants and vitamin C, which can help support our immune system.
Is tempeh healthy?
Tempeh is made from fermented soybeans, which are then pressed together to form a firm block. It’s a powerhouse of plant-based protein, offering about 18 grams of protein per 3 ounce serving. Since it’s a fermented food, tempeh contains probiotics alongside prebiotics which work together to help support a healthy digestive system.
Some research also suggests tempeh may help regulate blood sugar levels and even support heart health.
Looking at the big picture, soy is a high-quality protein, providing all nine essential amino acids in amounts needed by the body. It can help support heart health (Source 1, Source 2), may lower risk of heart disease, and may improve bone health, and cognitive function (Source 1, Source 2, Source 3). Soybeans are associated with a plethora of other health benefits such as skin health, liver health, and potentially protective against certain cancers, such as breast cancer.
Want to learn more? Check out this Soy Foods Guide.
Ingredients you’ll need
Here’s what you’ll need to create this vibrant meal prep friendly bowl:
- Tempeh: Try to find unseasoned tempeh so you can add the taco seasoning on top. Find it in the refrigerated, plant-based section of most grocery stores.
- Taco seasoning: Buy store-bought or mix up your own at home.
- Vegetable broth: Adds depth of flavor to the tempeh crumbles, but water works too.
- White rice: Jasmine rice is a favorite for its fluffy texture, but any rice works, even leftovers.
- Lime juice: Freshly squeezed lime juice brightens up the rice with a tangy kick.
- Cilantro: Adds a fresh, herbaceous note to balance the rich flavors of the bowl.
- Black beans: Canned beans are quick and easy—just rinse and drain before using.
- Corn: Use fresh, canned, or frozen corn kernels depending on what’s on hand.
- Tomatoes: Chop them up or opt or you can buy ready-to-go pico de gallo.
- Cheese: A Mexican cheese blend is our fave, but a vegan cheese alternative works perfectly for plant-based eaters.
- Avocado: Adds a creamy, nutrient-packed element to finish this bowl off right.
How to make it
Creating this tempeh burrito bowl is a breeze. Just follow these simple steps:
How to cook tempeh
Heat oil in a skillet over medium-high heat, then add the crumbled tempeh and cook for 3 minutes, stirring occasionally, until lightly browned. Lower heat to medium, then stir in taco seasoning and broth, then cook for an additional 3-4 minutes until the tempeh absorbs the flavors and is crispy. (Note: If the pan dries out while cooking and starts to have burnt bits, feel free to add a small splash of broth or water to deglaze the pan.)
Prepare the rice
In a large bowl, mix cooked rice with fresh lime juice and chopped cilantro until evenly combined.
Assemble the bowls
Divide the cilantro-lime rice, tempeh crumbles, black beans, corn, pico de gallo, cheese, and avocado into 4 bowls.
Add toppings
Customize with your favorite toppings like sour cream, jalapeños, crushed tortilla chips, or your go-to hot sauce. Garnish with fresh cilantro and serve with lime wedges.
Recipe tips and tricks
- Serving suggestions: Pair this tempeh burrito bowl with a refreshing drink like sparkling water with lime or a refreshing pomegranate mocktail.
- Troubleshooting tips: If your tempeh starts to stick to the pan, deglaze it with a splash of broth or water to prevent burning.
- Scaling tips: Want to prep even more bowls? Feel free to double the recipe.
Customize it your way
Just like any good burrito bowl, you have the freedom to make it exactly the way you like. Choose your favorite toppings you want to use. Here are some fun ideas:
- Sour cream or plain Greek yogurt
- Shredded lettuce
- Diced red onions
- Sliced jalapeños
- Fajita peppers
- Guacamole
- Hot sauce
- Crushed tortilla chips
Can I make it ahead of time?
Absolutely! This tempeh burrito bowl is great for meal prep. Assemble the bowls without the avocado and store them in airtight containers for up to 4 days. Add a squeeze of lime juice to the avocado to slow down the browning process. You could also add the avocado right before serving for the freshest flavor and appearance.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for about 60-90 seconds before enjoying.
Need more help with recipes for your busy schedule?
In my coaching + cooking program, I help busy people with beginner cooking knowledge become confident in the kitchen so that they can enjoy nourishing foods they love and stress less about mealtime. Click here to learn more about this virtual program led by a dietitian.
Tempeh Burrito Bowl
Ingredients
Tempeh Crumble Ingredients:
- 1 tablespoon soybean (vegetable) oil or other oil of your choice
- 1 – 8 ounce block unseasoned tempeh, crumbled up with hands to make ~2 cups total
- 4 teaspoons taco seasoning
- 1/4 cup vegetable broth, plus more as needed to deglaze pan
Bowl Ingredients:
- 2 cups cooked white rice
- 1 small lime, juiced (about 2 tablespoons)
- 1/4 cup chopped fresh cilantro, plus more for serving
- 1 cup black beans, rinsed and drained
- 1 cup fresh or canned corn kernels
- 1 cup chopped tomatoes or pico de gallo
- 1/2 cup shredded mexican blend cheese (sub vegan alternative if preferred)
- 1 large avocado, diced into ½-inch pieces
- Lime wedges, for serving
Additional toppings of your choice:
- Sour cream or plain Greek yogurt
- Shredded lettuce
- Diced red onions
- Sliced jalapeños
- Fajita peppers
- Guacamole
- Hot sauce
- Crushed tortilla chips
Instructions
Instructions:
- Heat oil in a skillet over medium-high heat. Add the crumbled tempeh and cook for 3 minutes until lightly browned, stirring occasionally.
- Lower heat to medium, then stir in taco seasoning. Add broth or water, mix well, and cook for another 3-4 minutes until the tempeh absorbs the flavors and becomes slightly crispy. (Note: If the pan dries out while cooking and starts to have burnt bits, feel free to add a small splash of broth or water to deglaze the pan.)
- In a large bowl, mix the cooked rice with lime juice and chopped fresh cilantro until evenly combined.
- To assemble the bowls, divide the following portions among 4 bowls: 1/2 cup cilantro-lime rice, 1/2 cup tempeh crumbles, 1/4 cup black beans, 1/4 cup corn kernels, 1/4 cup pico de gallo or chopped tomatoes, 2 tablespoons cheese, and ¼ of the avocado.
- Add any additional toppings of your choice, garnish with fresh cilantro, and serve with lime wedges on the side.
Notes
Nutrition
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