Main Dishesbudgetbytes4.8
Tempeh Burrito Bowls
Spiced and crumbled tempeh makes a fast and easy alternative to beef in these Tempeh Burrito Bowls. Customize the toppings to be vegetarian or vegan!
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●skillet
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 400ºF. Peel and dice the sweet potato into 1/2-inch cubes. Spread the cubes out onto a baking sheet, drizzle with oil, then toss to coat. Season with a pinch of salt.
2
Roast the sweet potatoes in the preheated oven for ⏱️ 20 minutes, stirring half way through. Once roasted, set aside.
3
While the sweet potatoes are roasting, prepare the seasoned tempeh. Crumble the brick of tempeh into a skillet. Add the water, oil, tomato paste, chili powder, smoked paprika, cumin, cayenne, oregano, garlic powder, salt, and some freshly cracked pepper (about 10 cranks of a pepper mill). Stir briefly to combine.
water ($0.00)1 cuptomato paste ($0.05)1 Tbspchili powder ($0.20)2 tspfreshly cracked pepper ($0.03)
4
Place a lid on the skillet and turn the heat on to medium. Allow the skillet to come up to a simmer. Let the tempeh simmer, stirring every few minutes, for about ⏱️ 10 minutes total, or until the liquid reduces to a thick sauce.
5
While the tempeh is simmering, slice the avocado and jalapeño.
avocado ($1.19)1jalapeño ($0.18)1
6
To build the bowls, place 1 cup cooked rice in the bottom of each bowl. Divide the seasoned tempeh, roasted sweet potatoes, corn, and avocado between all four bowls. Top each bowl with 1 to 2 tablespoons of salsa, 1 tablespoon of sour cream, and a few slices of jalapeño. Eat immediately or refrigerate for up to 4 days.
cooked rice ($0.47)4 cupsavocado ($1.19)1jalapeño ($0.18)1
Nutrition Facts
calories
561.88 kcal
fat Content
24.25 g
serving Size
1 Serving
fiber Content
10.58 g
sodium Content
1133.5 mg
protein Content
19.03 g
carbohydrate Content
71.28 g
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