Tempeh Burrito Bowls (Vegan Chipotle Copycat)

Name: Tempeh Burrito Bowls (Vegan Chipotle Copycat)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 1 Cup White Rice; ½ Teaspoon Salt; ¼ Cup Chopped Cilantro; 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; ½ Medium Yellow Onion diced; 2 Cloves Garlic minced; 1 15 Ounce Can Black Beans or Pinto Beans; ½ Teaspoon Salt; 3 Medium Roma Tomatoes diced; ½ Medium White Onion diced; Juice of 2 Limes; 2 Tablespoons Chopped Cilantro; ½ Teaspoon Kosher Salt; 2 Cups Chopped/Shredded Romaine Lettuce; 1 Cup Frozen Corn defrosted; 1 Avocado or ½ Cup Guacamole; Vegan Sour Cream; Lime Wedges; Jalapeños; Cilantro

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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!

40 min

cook 15 min

Ingredients

Cilantro Lime Rice

Tempeh

Beans

Salsa

Other Toppings

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.