Smoky Tempeh Burrito Bowls
Ingredients
Rice and Beans
-
1
cup
uncooked brown rice
-
1
15-ounce can
black beans
-
½
tsp
cumin powder
Tempeh
-
10
ounces
tempeh
-
1
Tbsp
olive or avocado oil
Sauce
-
1
Tbsp
olive or avocado oil
-
½
large
white onion
-
2
cloves
garlic
-
1
15-ounce can
tomato sauce
-
1
whole
chipotle in adobo sauce
-
1
Tbsp
adobo sauce
For Serving
-
to taste
fresh cilantro
-
to taste
red cabbage
-
to taste
hot sauce
Instructions
- Prepare the brown rice according to your preferred method.
- Steam the tempeh for 15 minutes to soften it and reduce bitterness.
- Sauté onion in oil until soft, then add garlic and cook briefly.
- Stir in tomato sauce, chipotle pepper, and adobo sauce; simmer briefly.
- Blend the sauce until smooth, then return to skillet to thicken.
- Heat black beans with cumin and salt in a saucepan.
- Sauté the cubed tempeh until browned, then mix with the sauce.
- Serve by dividing rice, beans, tempeh, and desired toppings into bowls.
Nutrition Facts (estimated)
Servings
3
Calories
602
Total fat
21.8g
Total carbohydrates
79g
Total protein
28.7g
Sodium
756mg
Cholesterol
0mg
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