Easy Vegan Burrito Bowls (With Tempeh)
This vegan burrito bowl is a fast, flavor-packed dinner with smoky taco-spiced tempeh, bright cilantro rice, and crisp veggies. It’s fully vegan, naturally gluten-free, and hits that hearty Tex-Mex comfort zone in under 30 minutes.
Ingredients
Instructions
Rice: Cook 2 cup jasmine rice according to package instructions, adding 2 bay leaf and ¼ tsp salt to the pot while it cooks (stove, rice cooker, or Instant Pot are all great options). When finished, stir in zest of juice of 1 lime and 1 cup finely chopped fresh cilantro.
Grate Tempeh: Roughly grate 1 8-oz package tempeh using the largest hole setting of a box grater.
Cook Tempeh: Heat 1 Tbsp olive oil over medium/high in a large saute pan. Add tempeh and cook until lightly browned about 5 minutes. Add 1 Tbsp cumin, 1 tsp each salt, smoked paprika, chili powder, 1 clove garlic (minced), and 3 Tbsp tomato paste. Cook another 5 minutes, then add 2 Tbsp water and cook until water evaporates.
Serve: Evenly distribute rice and lettuce into serving bowls, topping with beans, veggies, tempeh taco meat, and sauce. Happy eating!
Nutrition
- Serving Size
- 1 serving
- Calories
- 423 kcal
- Carbohydrate Content
- 38.8 g
- Protein Content
- 17.5 g
- Fat Content
- 26.1 g
- Saturated Fat Content
- 4 g
- Sodium Content
- 883 mg
- Fiber Content
- 9 g
- Sugar Content
- 7.1 g
