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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Servings: 2
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.