Tempeh Burrito Bowls (Vegan Chipotle Copycat)
These tempeh burrito bowls are a plant-based version of a Chipotle burrito bowl. With a flavorful tempeh, cilantro rice, black beans, salsa, and guac!
Ingredients
Cilantro Lime Rice
- 1 Cup White Rice
- ½ Teaspoon Salt
- ¼ Cup Chopped Cilantro
Tempeh
- 2 8 Ounce Blocks Tempeh cubed
- 2-4 Tablespoons Soy Sauce, Tamari, or Liquid Aminos
- 1 Teaspoon Paprika
- ½ Teaspoon Cumin
- ½ Teaspoon Liquid Smoke
- ¼ Teaspoon Chili Powder
- ¼ Teaspoon Kosher Salt
Beans
- ½ Medium Yellow Onion diced
- 2 Cloves Garlic minced
- 1 15 Ounce Can Black Beans or Pinto Beans
- ½ Teaspoon Salt
Salsa
- 3 Medium Roma Tomatoes diced
- ½ Medium White Onion diced
- Juice of 2 Limes
- 2 Tablespoons Chopped Cilantro
- ½ Teaspoon Kosher Salt
Other Toppings
- 2 Cups Chopped/Shredded Romaine Lettuce
- 1 Cup Frozen Corn defrosted
- 1 Avocado or ½ Cup Guacamole
- Vegan Sour Cream
- Lime Wedges
- Jalapeños
- Cilantro
Instructions
- Make the rice. Cook the rice. Bring 1 ½ cups water and the dry rice to a boil. Reduce to a simmer for 12-15 minutes until the water is absorbed and the rice is tender. Let cool slightly then stir in the chopped cilantro.
- Make the tempeh. Heat a non-stick skillet over medium heat. Add the cubed tempeh, spices, and soy sauce. Cook 5 minutes, stirring occasionally, until starting to crisp. Set aside.
- Make the beans. Add the entire can of beans (including the liquid), onions, garlic, and salt to a small skillet over medium-high heat. Cook 7-10 minutes until the liquid has mostly evaporated. Set aside.
- Make the salsa. Mix all the salsa ingredients in a medium bowl.
- Assemble the bowls. Line your bowl with rice, tempeh, beans, salsa, lettuce, corn, guacamole, and any other toppings you want.
Nutrition
Calories: 651kcal | Carbohydrates: 89g | Protein: 36g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 1984mg | Potassium: 1519mg | Fiber: 15g | Sugar: 4g | Vitamin A: 2893IU | Vitamin C: 28mg | Calcium: 218mg | Iron: 7mg