Go Back
+ servings
Tempeh Burrito Bowls
Print Recipe
5 from 1 vote

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.
Prep Time15 mins
Cook Time13 mins
Total Time38 mins
Course: dinner, Lunch, Main Course
Cuisine: Mexican
Keyword: dinner, gluten free, lunch, plant based, Tempeh, vegan, vegetarian
Servings: 4 meals
Calories: 450kcal
Author: Meal Prep on Fleek


For Taco Tempeh

  • 1 lb. tempeh crumbled into small pieces
  • 1 tbsp olive oil
  • 2 tbsp tomato paste
  • 1/4 cup water
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp dried oregano
  • 1/2 tsp salt

For Cilantro Lime Rice

  • 1 tbsp olive oil
  • 6 cups riced cauliflower
  • 1/4 cup lime juice
  • 1/4 cup finely chopped cilantro
  • 1/2 tsp salt

For Fire Roasted Corn and Black Bean Salsa

  • 1 cup chopped tomatoes
  • 1 cup drained black beans
  • 1 cup fire roasted corn thawed
  • 1/3 cup chopped red onion
  • 2 tbsp chopped cilantro
  • 1 tbsp minced jalapeno
  • 1/4 tsp sea salt


  • 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.


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