Tempeh Burrito Bowls

Skip takeout and make this easy vegan burrito bowl complete with tangy cilantro-lime rice. Crumbled tempeh takes on the texture of ground meat and gets seasoned up with Mexican spices for a protein-rich meal.

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Prep Time: 15

Cook Time: 13

Total Time: 38

Course: dinner, Lunch, Main Course

Cuisine: Mexican

Keyword: dinner, gluten free, lunch, plant based, Tempeh, vegan, vegetarian

Servings: meals

Calories: 450kcal

Author: Meal Prep on Fleek

Ingredients

For Taco Tempeh

1 lb. tempeh crumbled into small pieces
1 tablespoon olive oil
2 tablespoon tomato paste
¼ cup water
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon dried oregano
½ teaspoon salt

For Cilantro Lime Rice

1 tablespoon olive oil
6 cups riced cauliflower
¼ cup lime juice
¼ cup finely chopped cilantro
½ teaspoon salt

For Fire Roasted Corn and Black Bean Salsa

1 cup chopped tomatoes
1 cup drained black beans
1 cup fire roasted corn thawed
⅓ cup chopped red onion
2 tablespoon chopped cilantro
1 tablespoon minced jalapeno
¼ teaspoon sea salt

Instructions

Stir together ingredients for salsa in a small bowl. Refrigerate while preparing other ingredients.
Heat olive oil over medium heat in a large skillet. Add cauliflower and sauté for 3 minutes. Stir in lime juice, cilantro and salt. Cook for 2-3 minutes longer. Divide cauliflower rice between large compartments of 4 Three Compartment Good Cook meal prep containers.
Wipe skillet clean and return to stovetop over medium heat. Add 1 tablespoon of oil. Add tempeh crumbles and heat for 2 minutes. Stir in tomato paste, water, cumin, chili powder, oregano and salt. Cook for 4-5 minutes. Divide tempeh taco meat and salsa between remaining 2 small compartments of containers.

Nutrition

Calories: 450kcal | Carbohydrates: 43g | Protein: 30g | Fat: 21g | Fiber: 11g

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