Tempeh Burrito Bowls
Ingredients
The bowls
-
2
tablespoons
grapeseed oil
-
½
cup
diced red onions
-
1
teaspoon
cumin
-
1
teaspoon
coriander
-
½
teaspoon
smoked paprika
-
½
teaspoon
garlic powder
-
¼
teaspoon
cayenne pepper
-
to taste
salt and pepper
-
1
block (8 ounces)
tempeh
-
1
cup
frozen corn kernels
-
1
teaspoon
grated lime peel
-
2
teaspoons
lime juice
-
1
cup
baby spinach
-
1 ¼
cups
halved cherry tomatoes
For serving
-
as needed
cooked farro or brown rice
-
as needed
sliced avocado
-
as needed
salsa or hot sauce
Instructions
- Heat grapeseed oil in a skillet over medium-high heat and sauté red onions with spices until translucent.
- Crumble the tempeh into small pieces and add to the skillet along with corn, cooking until warmed through.
- Stir in baby spinach and transfer the mixture to a bowl.
- In the same skillet, add cherry tomatoes, salt, and pepper, cooking until softened.
- Serve the tempeh mixture over cooked grains, garnished with avocado and salsa or hot sauce.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
20g
Total carbohydrates
45g
Total protein
15g
Sodium
300mg
Cholesterol
0mg
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