Tempeh Burrito Bowl

Tempeh Crumble Ingredients:

  • 1 Tbsp. vegetable (soybean) oil
  • 1 (8 oz.) block unseasoned tempeh, crumbled up with hands to make approx. 2 cups
  • 4 tsp. 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 Tbsp.)
  • 1/4 cup chopped fresh cilantro, plus more for serving
  • 1 cup black beans or black soybeans, rinsed and drained
  • 1 cup fresh or canned corn kernels
  • 1 cup Pico de Gallo or chopped tomatoes
  • 1/2 cup shredded Mexican blend cheese
  • 1 large avocado, diced into 1/2-inch pieces
  • lime wedges, for serving

Directions:

  1. Heat oil in a skillet over medium-high heat. Add the crumbled tempeh and cook for 3 minutes until lightly browned, stirring occasionally.
  2. 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.
  3. In a large bowl, mix the cooked rice with lime juice and chopped fresh cilantro until evenly combined
  4. To assemble the bowls, place the following portions among four 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 Tbsp. cheese and 1/4 of the avocado
  5. Add any additional toppings of your choice: sour cream, shredded lettuce, diced red onions, sliced jalapenos, fajita peppers, guacamole, hot sauce, tortilla chips

Seasoning Note: If you don’t have taco seasoning for the tempeh crumbles, you can also season by using the following: 1 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, and ½ tsp 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.

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.

Nutritional Information per serving: 4

Calories 468; Carbohydrates 53 g; Total Fat 20.7 g; Protein 22.8 g