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Vegan Tempeh Burrito Bowls

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 550
A flavorful and hearty vegan dish featuring seasoned tempeh served over rice with fresh toppings and salsa.

Ingredients

oil

  • 2 tbsp oil

vegetables

  • 1/2 yellow onion yellow onion, diced
  • 1 block tempeh (8oz)
  • 3 cloves 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

grain

  • 1 cup uncooked rice

cans

  • 1 can black beans, drained and rinsed
  • 1 can corn, drained and rinsed

vegetables

  • 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

Instructions 

  • Cook rice according to package instructions. Prepare other ingredients while rice cooks.
  • Drain and rinse black beans and corn. Crumble tempeh and prepare marinade.
  • Cook onion and tempeh with spices in oil until browned, then add marinade and simmer for 5 minutes.
  • Assemble bowls with rice, beans, corn, lettuce, tempeh, and toppings. Serve and enjoy!

Notes

You can customize toppings for extra flavor and nutrition.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Vegan
Keyword: Tempeh