TempehBurritoBowl

Tempeh Burrito Bowl

Ingredients

By Mackenzie Burgess, RDN
  • 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
  • 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 pico de gallo or chopped tomatoes
  • 1/2 cup shredded Mexican blend cheese (sub vegan alternative if preferred)
  • 1 large avocado, diced into 1/2-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

  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, 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 1/4 of the avocado.
  5. Add any additional toppings of your choice, garnish with fresh cilantro, and serve with lime wedges on the side.