Tempeh burrito bowls are packed with smoky flavor, great for a meatless lunch or dinner, and high in protein! 

Burrito bowls are an easy go-to when you need something quick and easy for lunch or dinner. The best part is that they are easily customizable based on the ingredients you already have on hand, which I love. 

After making tempeh bolognese, I had to have it again! So I decided to make some bowls instead, which also helped out with meal prepping for the week. 

Some can’t get used to the flavor, but the secret of getting rid of that bitter taste is cooking it before you add your other ingredients. 

What Exactly is Tempeh?

Tempeh is a delicious and highly nutritious food that comes from Indonesia. It’s made by fermenting soybeans, which then bind together into a firm, cake-like block. With its nutty and earthy flavor, tempeh is a fantastic choice for those looking to add more plant-based protein to their meals.

Thanks to its firm texture, tempeh is incredibly versatile. You can slice it, crumble it, or cut it into cubes to use in everything from stir-fries and salads to sandwiches and sauces. It’s also packed with protein, fiber, vitamins, and minerals, and the fermentation process adds probiotics that are great for digestive health.

Is Tofu the Same as Tempeh?

Not quite. While both tempeh and tofu are made from soybeans and often used as meat substitutes, they’re quite different. Tempeh is made from fermented whole soybeans, which gives it a firmer, chewier texture and a rich, nutty flavor. On the other hand, tofu is made from coagulated soy milk, resulting in a softer texture and a milder taste.

Tempeh tends to be higher in protein and fiber because it uses whole soybeans and goes through fermentation. Tofu, however, is super versatile, finding its way into a wide range of dishes, from savory soups to sweet desserts. So, while they both have their place in a plant-based diet, they each bring something unique to the table!

Ingredients Needed:

Smoky Cumin Lime Vinaigrette:

• red wine vinegar

• olive oil

• lime juice

• cumin seeds

• Honey – swap for maple syrup if you want a vegan recipe. 

• salt

• red pepper flakes

For the bowl:

• Tempeh – look for it near the tofu. Most grocery stores have it in the cold produce area. 
• extra-virgin olive oil or vegetable oil
• Spices: ground cumin, ground coriander, onion powder, garlic powder, red pepper flakes, salt, chili powder
• Veggies: red onion, bell pepper, frozen corn, baby kale or spinach, cherry tomatoes, avocado
• cooked rice, brown rice, or preferred whole grain
• Optional garnish: cilantro, scallions

How to Make Tempeh Burrito Bowls 

For the dressing, combine all of the ingredients in a small bowl and whisk together well. Transfer to a container and set aside. 

Boil or stem the tempeh for 10-15 minutes. 

Add oil to a large skillet over medium high heat. Add the spices and cook until fragrant. 

Then stir in the chopped onion and peppers, saute for 5 minutes. 

Dice or crumble the tempeh into small pieces and add to the pan. Add the frozen corn and cooked until all is warmed through. 

Add the baby kale or spinach to a medium bowl with the cooked rice and tomatoes. Then stir in the veggie mixture. Add a few tablespoons of the vinaigrette and mix. 

Split evenly into two serving bowls and top with avocado slices and garnish. 

Tips for Making 

• Cooking the tempeh first removes the bitterness. Don’t skip this step! 
• All any other toppings that you would like such as black beans, red cabbage, or use pickled onions instead of red onions. 
• Add more or less red pepper flakes depending on how spicy you want the bowls to be. 
• For a lower carb option, use cauliflower rice instead of regular. 
• Add more protein by using cooked quinoa. 

How to Store 

Keep leftover tempeh bowls in the refrigerator in airtight containers for up to 3 days. 

More Easy Healthy Recipes to Try: 

• Pesto Cous Cous
• Harissa Cod
• Gnocchi Al Ragu
• Pecan Crusted Halibut
• Honey Jerk Salmon

Tempeh Burrito Bowls

Tempeh burrito bowls are packed with smoky flavor, great for a meatless lunch or dinner, and high in protein!

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 2

Author: Abbie

Ingredients

Smoky Cumin Lime Vinaigrette:

• ½ cup red wine vinegar
• ¼ cup olive oil
• ¼ cup lime juice
• 1 ½ tablespoons cumin seeds toasted
• 1 teaspoon honey
• 1 teaspoon salt
• ½ teaspoon red pepper flakes

Bowl:

• 1 package 8 ounces tempeh
• 1 tablespoon extra-virgin olive oil or vegetable oil
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• Pinch red pepper flakes
• ½ teaspoon salt
• ½ teaspoon chili powder
• ½ red onion sliced
• ½ bell pepper julienne
• 1 cup frozen corn thawed
• 3 ounces baby kale or baby spinach
• 1 cup cherry tomatoes halved
• 2/3 to 1 cup cooked rice brown rice, or preferred whole grain
• 1 avocado sliced
• Optional garnish: cilantro scallions

Instructions

Smoky Cumin Lime Vinaigrette:

• In a small bowl, whisk together the vinegar, oil, lime juice, cumin, sugar, salt, and red pepper flakes. Place in resealable container and set aside.

Bowl:

• Steam or boil tempeh for 10 to 15 minutes prior to using (this removes any bitterness).
• In a large skillet over medium-high heat, add oil. Add cumin, coriander, onion powder, garlic powder, red pepper flakes, salt, and chili powder and bloom spices, cooking till fragrant.
• Add onion and pepper and saute for 5 minutes.
• Crumble or dice tempeh into small pieces and add to the skillet. Add corn and cook till all warmed through, 2-3 minutes.
• In a medium bowl, add baby kale, tomatoes, and rice. Add cooked onion mixture and mix together. Add 2-4 tablespoons of vinaigrette and mix together.
• Split into two serving bowls and top with avocado and optional garnish, if desired.

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