Tempeh Burrito Bowls
Ingredients
Roasted Sweet Potatoes
-
1
lb
sweet potato
-
1
Tbsp
cooking oil
Seasoned Tempeh
-
8
oz
tempeh
-
1
cup
water
-
1
Tbsp
cooking oil
-
1
Tbsp
tomato paste
-
2
tsp
chili powder
-
½
tsp
smoked paprika
-
½
tsp
cumin
-
⅛
tsp
cayenne
-
¼
tsp
oregano
-
¼
tsp
garlic powder
-
½
tsp
salt
-
to taste
freshly cracked pepper
Bowl Ingredients
-
4
cups
cooked rice
-
½
cup
salsa
-
1
cup
frozen corn kernels
-
1
jalapeño
-
1
avocado
-
¼
cup
sour cream
Instructions
- Preheat the oven to 400ºF.
- Peel and dice the sweet potato into ½-inch cubes, drizzle with oil, and toss to coat. Season with a pinch of salt.
- Roast the sweet potatoes for 20 minutes, stirring halfway through, then set aside.
- Crumble the tempeh into a skillet and add water, oil, tomato paste, and spices. Stir to combine.
- Cover the skillet and simmer the tempeh for about 10 minutes until the liquid reduces to a thick sauce.
- Slice the avocado and jalapeño while the tempeh simmers.
- To assemble the bowls, place 1 cup of cooked rice in each bowl and divide the tempeh, sweet potatoes, corn, and avocado among them.
- Top each bowl with salsa, sour cream, and jalapeño slices. Serve immediately or refrigerate.
Nutrition Facts (estimated)
Servings
4
Calories
561.88
Total fat
24.25g
Total carbohydrates
71.28g
Total protein
19.03g
Sodium
1133.5mg
Cholesterol
0mg
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