What is tempeh made of?

Tempeh is made from fermented soybeans that are pressed into a firm block. It has a hearty texture and a slightly nutty flavor that works well in many savory dishes.

What is a burrito bowl made of?

A burrito bowl usually includes rice, beans, protein, vegetables, salsa, and creamy toppings. These Vegan Tempeh Burrito Bowls include smoky tempeh, black beans, corn, lettuce, pico de gallo, avocado, salsa, and cashew cream.

How to prepare tempeh for a Buddha bowl?

First, crumble or grate the tempeh. Then cook it with onions, garlic, spices, and a flavorful sauce until lightly browned. Finally, serve it over grains and vegetables with your favorite toppings.

Can I use tempeh instead of tofu?

Yes. Tempeh makes an excellent substitute for tofu because it has a firmer texture and a richer flavor. It also holds up well during cooking and absorbs seasonings beautifully.

Vegan Tempeh Burrito Bowls | Amazing Easy Lunch Recipe

Description

Smoky, savory Vegan Tempeh Burrito Bowls with rice, black beans, corn, lettuce, pico de gallo, avocado, salsa, and cashew cream. A hearty vegan lunch that works beautifully for meal prep.

Ingredients

Scale

2 tbsp oil

1/2 yellow onion, diced

1 block (8 oz) tempeh, crumbled or grated

3 garlic cloves, minced

2 tbsp water

1 tbsp tomato paste

1 tbsp soy sauce or tamari

1 tbsp maple syrup

1 tbsp lime juice

2 tsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp salt

1/4 tsp black pepper

1 cup uncooked rice

1 can black beans, drained and rinsed

1 can corn, drained and rinsed

2 heads lettuce, chopped

1 cup pico de gallo

1 large avocado or 1/2 cup guacamole

1/2 cup salsa

1/2 cup cashew cream

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Instructions

1. Cook the rice according to its package directions.

2. While the rice cooks, rinse and drain the black beans and corn.

3. Mix the water, tomato paste, soy sauce or tamari, maple syrup, and lime juice in a small bowl.

4. Crumble or grate the tempeh.

5. Heat the oil in a skillet over medium low heat.

6. Add the diced onion and sauté for about 3 minutes.

7. Stir in the tempeh, garlic, chili powder, cumin, smoked paprika, salt, and black pepper.

8. Cook for about 3 more minutes until the tempeh turns lightly browned, adding a splash of water or oil if needed.

9. Pour in the prepared sauce.

10. Cook for another 5 minutes until the tempeh tastes coated and flavorful.

11. Divide the rice, black beans, corn, lettuce, and tempeh among serving bowls.

12. Top with pico de gallo, avocado or guacamole, salsa, cashew cream, or other preferred toppings.

Notes

Brown rice is used for the listed nutrition values.

Using cauliflower rice will significantly reduce the calorie count.

Rice can be replaced with white rice or cauliflower rice.

Black beans can be substituted with kidney beans or pinto beans.

Optional additions include roasted sweet potato, spinach, kale, mixed greens, jalapeños, tortilla strips, dairy free cheese, hot sauce, or extra salsa.

This recipe is ideal for meal prep.

Store lettuce, pico de gallo, avocado, and guacamole separately.

Add fresh toppings just before serving for best freshness.

The filling can also be wrapped in tortillas to make burritos.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Lunch
Method: Stovetop
Cuisine: Mexican Inspired

Nutrition

Serving Size: 1 serving (1/4 recipe)
Calories: 495
Sugar: 13 g
Fat: 11 g
Carbohydrates: 82 g
Fiber: 17 g
Protein: 24 g