Tempeh Burrito Bowl
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.
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
Seasoning Note: If you don’t have taco seasoning for the tempeh crumbles, you can also season by using the following: 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and 1/2 teaspoon salt.
Broth Note: Feel free to use water if you don’t have any broth. You may just want to season with a bit more salt in this case.
Rice Note: Feel free to cook fresh rice, use a rice packet, or this recipe is a great way to use up leftover rice! We typically use jasmine rice, but any type should work. You can also substitute for brown rice if preferred.
Avocado Note: If you are storing the bowls, it’s a good idea to add a bit of lime juice over the avocado to slow the browning.
Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation does not include additional toppings. For more nutrition information, seek a professional registered dietitian's advice.
Nutrition
Serving: 1servingCalories: 467kcalCarbohydrates: 53gProtein: 23gFat: 21gSodium: 865mgPotassium: 821mgFiber: 11gSugar: 6gCalcium: 231mgIron: 4mg
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